Grilled Prawns Recipe

Prepare prawns

Rinse the prawns under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein, leaving the tail on for presentation.

Make marinade

In a medium bowl combine olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, ground cumin, red pepper flakes, honey, kosher salt, and black pepper. Whisk until fully emulsified.

Marinate prawns

Add the prawns to the bowl and toss to coat evenly. Cover and refrigerate for 20–30 minutes (no more than 1 hour) to let flavors penetrate. Stir in the chopped parsley just before skewering.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat, about 400–450°F (200–230°C). If using a grill pan, heat it over medium-high on the stovetop and lightly oil the grates or pan.

Skewer prawns

Thread 3–4 prawns onto each skewer, pushing them so they lie flat and close together. This helps prevent them from spinning when you flip them. Discard excess marinade or spoon off most of the marinade so it does not cause flare-ups.

Grill prawns

Brush the grill grates lightly with oil. Place skewers on the preheated grill. Cook for 2–3 minutes per side, flipping once, until prawns are opaque and just pink with slight char marks. Total cook time should be about 4–6 minutes depending on prawn size. Do not overcook — prawns curl slightly and feel firm to the touch when done.

Baste (optional)

During the last minute of cooking, brush the prawns with melted butter or a little extra olive oil for gloss and extra flavor.

Rest and serve

Remove skewers from the grill and let rest for 1–2 minutes. Transfer to a serving platter, garnish with chopped parsley, and serve with lemon wedges for squeezing over the prawns.