Grilled Colossal Prawns Recipe
Make Grilled Colossal Prawns Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Basting
Prawns
Finishing Butter (optional)
Method
Marinade & Basting
- 1
Prepare the marinade
Peel and finely mince or grate the garlic (4 cloves) and grate the ginger. In a medium bowl whisk together 0.25 cups extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp soy sauce, 1 tsp honey, minced garlic, 1 tsp grated ginger, 1 tsp smoked paprika, 0.25 tsp red pepper flakes, 1 tsp sea salt and 0.5 tsp freshly ground black pepper until emulsified.
- 2
Reserve some basting oil
Spoon out about 2 tablespoons of the marinade into a small bowl and set aside for basting while grilling (do not reuse marinade that has contacted raw prawns unless boiled).
Prawns
- 3
Prep prawns
Rinse prawns under cold water and pat very dry with paper towels. If shells are on, use a small knife or kitchen shears to lightly score the dorsal side and remove the vein if not already deveined. Leave shells and tails on for best flavor and to protect meat while grilling.
- 4
Marinate prawns
Place the prawns in a shallow dish or zip-top bag. Pour the remaining marinade over the prawns, turning to coat evenly. Marinate in the refrigerator for 20–30 minutes (no longer than 30 minutes to avoid 'cooking' the prawns in the acid).
- 5
- 6
- 7
Grill prawns
Place prawns on the hot grill. Cook for 2–3 minutes per side, brushing once with the reserved basting marinade after flipping. Prawns are done when shells turn opaque pink/orange and the flesh is firm and pearly white with slight translucence only in the thickest part. Internal temperature should read 120–125°F (49–52°C) for tender, not overcooked prawns.
- 8
Rest
Transfer grilled prawns to a plate and let rest for 2 minutes so juices redistribute.
- 9
Serve
Arrange prawns on a platter, scatter 2 tbsp chopped fresh parsley over them and serve with lemon wedges. Squeeze lemon just before eating.
Finishing Butter (optional)
- 10
Make the compound butter
In a small bowl, soften 2 tbsp unsalted butter and stir in 1 tbsp finely chopped parsley and 0.5 tsp lemon zest until well combined. Transfer to a small dish or brush.
- 11