Izgara Karides Recipe
Char – grilled King Prawns cooked on charcoal.
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Ingredients
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Marinade
Prawns & finishing
Method
Marinade
- 1
Prepare marinade
In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, 1 teaspoon sweet paprika, 1/2 teaspoon smoked paprika (or pul biber), 1/2 teaspoon ground cumin, 2 tablespoons chopped parsley, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes until emulsified.
- 2
Marinate prawns
Place the cleaned king prawns in a shallow dish or zip-top bag. Pour the marinade over the prawns and toss gently to coat all pieces. Cover (or seal) and refrigerate for 20–30 minutes. Do not marinate longer than 45 minutes to avoid the acid 'cooking' the prawns.
Grilling & finishing
- 3
Prepare grill
Prepare a charcoal grill for direct high heat (medium-high), with coals banked for even heat. If using a gas grill, preheat to high (about 450–500°F / 230–260°C). Clean and oil the grill grate to prevent sticking: brush with the tablespoon of olive oil on a folded paper towel using tongs.
- 4
Skewer (optional)
If desired, thread prawns onto soaked wooden skewers (2–3 per skewer) or metal skewers, leaving a little space between each so heat circulates and they cook evenly. Alternatively, you can grill them loose on the grate.
- 5
Grill prawns
Place prawns directly over the hottest part of the grill. Grill for 2–3 minutes per side, turning once, until shells are bright pink/orange, flesh is opaque and just firm to the touch. Total cook time will be 4–6 minutes depending on size and heat. Avoid overcooking — shrimp become rubbery if left too long.
- 6
- 7