Grosses Crevettes Grillées Recipe

Rinse prawns under cold water and pat dry with paper towels. If shells are on, you can leave them for extra flavour and protection on the grill; if shells are off, ensure tails remain intact if desired for presentation.

Lightly score the back of each prawn (if unbutterflied) and remove the vein if not already deveined. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside while making the marinade (5 minutes).

In a blender or food processor, combine 1 cup packed coriander leaves and tender stems, 2 green chillies (adjust heat to taste), 3 garlic cloves, 1 tsp chopped fresh ginger, 2 tablespoons lime juice, 3 tablespoons olive oil, 2 tablespoons plain yogurt (optional), 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp caster sugar or honey (optional) and 3/4 tsp salt.

Blend until you have a smooth, bright-green paste. If the mixture is too thick, add 1 tablespoon water or more olive oil to reach a brushable consistency. Taste and adjust salt, lime, or sugar as needed.

Place the seasoned prawns in a shallow nonreactive dish or a resealable plastic bag. Pour the green chilli-coriander marinade over the prawns, turning to coat thoroughly so each prawn is evenly covered.

Cover and refrigerate for at least 30 minutes and up to 2 hours. Do not marinate much longer than 2 hours if the marinade contains yogurt or acid, to avoid texture changes in the prawns.

Preheat grill or grill pan to medium-high (about 400–450°F / 200–230°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning; alternatively use metal skewers.

Thread 3 prawns per skewer, leaving a little space between each so heat can circulate. Brush the grill grates or grill pan lightly with oil to prevent sticking.

Place skewers on the hot grill. Cook 2–3 minutes per side until prawns turn opaque, pink and slightly charred at the edges. Total cooking time will be 4–6 minutes depending on size. Avoid overcooking—prawns should be just firm and springy.

During the last minute of cooking, baste with 1 tablespoon butter or additional olive oil for gloss and flavour.

Transfer grilled prawns to a serving platter. Sprinkle with 2 tablespoons chopped fresh coriander and serve immediately with lime wedges for squeezing over the prawns.

Optional: serve with a small bowl of leftover blended marinade (reserved before adding raw prawns) or a cooling yogurt dip if desired.