Grilled Tiger Prawns Recipe

Prepare and marinate prawns

Pat prawns dry with paper towels. In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, 1 tsp sea salt, 1/2 tsp black pepper, and red pepper flakes if using. Add prawns and toss to coat evenly. Cover and refrigerate to marinate for 15–30 minutes (no more than 1 hour to avoid texture change).

Prepare vegetables

Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Set cherry tomatoes halved in a small bowl and keep ready to add after grilling so they retain freshness.

Par-cook broccoli (optional but recommended)

Bring a pot of salted water to a boil. Blanch broccoli florets 1 minute, then immediately transfer to an ice bath to stop cooking. Drain and pat dry. This ensures broccoli becomes tender-crisp on the grill without burning.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill prawns

Thread prawns onto skewers (if using wooden skewers, soak 30 minutes first) or place directly on grill. Grill prawns 2–3 minutes per side until opaque and just pink with slight char — total 4–6 minutes depending on size. Avoid overcooking. If desired, brush with melted butter during the last minute for extra gloss and flavor.

Grill broccoli and warm tomatoes

Place blanched broccoli on the grill and cook 2–3 minutes per side until charred and heated through. For a quick warm-through, place cherry tomatoes in a grill basket or on foil and heat 1–2 minutes until slightly softened but still juicy.

Assemble and serve

Arrange grilled prawns, broccoli, and cherry tomatoes on a platter. Sprinkle chopped parsley and optional lemon zest over top. Serve with lemon wedges for squeezing. Adjust seasoning to taste with additional salt, pepper, or lemon juice.