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Ingredients
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Peri-Peri Marinade
Lime Yogurt Drizzle & Garnish
To Finish & Serve
Method
Peri-Peri Marinade
- 1
Prepare prawns
Rinse the jumbo prawns under cold water and pat dry with paper towels. If not already done, devein the prawns leaving the tails on for presentation if desired. Make 2 shallow diagonal slits on the thicker side of each prawn to help the marinade penetrate.
- 2
Make marinade
In a medium bowl combine 1 cup plain Greek yogurt, 3 tbs peri-peri sauce, 2 tbs fresh lime juice, 2 tbs olive oil, 3 tsp minced garlic, 1 tsp smoked paprika, 1 tsp sea salt, 1 tsp ground black pepper, and 1 tsp honey. Whisk until smooth and homogenous.
- 3
Marinate prawns
Add the prepared prawns to the marinade and toss gently to coat each prawn. Cover the bowl with plastic wrap and refrigerate for 30–45 minutes (no more than 1 hour) to allow flavors to infuse without over-tenderizing the shellfish.
Lime Yogurt Drizzle & Garnish
- 4
Make lime yogurt drizzle
While prawns are marinating, combine 1 cup plain Greek yogurt (additional), 1 tbs lime zest, 1 tbs fresh lime juice, 2 tsp finely chopped cilantro, 1 tsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl. Whisk until smooth and refrigerate until ready to serve. Taste and adjust salt or lime to preference.
Grilling & Finish
- 5
- 6
- 7
Grill prawns
Place prawns on the hot grill in a single layer. Grill 2–3 minutes per side, turning once, until opaque and firm with char marks (internal temperature should reach 120–125°F / 49–52°C for large prawns). Avoid overcooking to keep them juicy. Total cook time ~4–6 minutes depending on size.
- 8
Rest and plate
Transfer prawns to a serving platter and let them rest for 1–2 minutes. Spoon the chilled lime yogurt drizzle over or alongside the prawns. Sprinkle the chopped cilantro or microgreens and lime zest if desired. Serve with lime wedges for squeezing.