These BBQ prawns are definitely a reason to get excited! They’re quick to prepare, packed with flavor, healthy, and require only 5 ingredients. Best of all, they’re ready to enjoy in just 30 minutes. This is what effortless summer entertaining should be all about!
INGREDIENTS
From Your Pantry
- 1/3 cup olive oil
- Salt & pepper to taste
Main Ingredients
- 8 large prawns (with shells on, vein removed)
- 2 cloves garlic
- 1–2 chillies
- 1 tbsp (2g) fresh parsley
- 1 lemon (juice and zest)
Optional
- Fresh lemon wedges for serving
- Fresh crusty bread for dipping in the sauce
For the BBQ
- Firelighters
- Charcoal
- Matches or a lighter
- Glass of water
INSTRUCTIONS
- Start your BBQ by placing a few firelighters at the bottom of the grill. Once they’re lit, add charcoal on top, piling it in the center to create a concentrated heat source.
- While the BBQ is heating up, prepare the sauce. Pour olive oil into a pan, grate in the garlic, and finely slice the chillies, adding them to the pan. Fry over medium heat for about 2 minutes, then stir in the lemon zest and juice, allowing it to cook gently until the garlic is no longer raw. Be careful not to burn the garlic.
- Pour half of the olive oil and garlic mixture over the prawns. Gently massage it under the shells so the prawns are well-coated and full of flavor.
- Check your BBQ—when the coals are white-hot with no black spots, place a clean grill over the coals and get ready to cook.
- The prawns should sizzle when placed on the grill. Let them char lightly on each side without burning. If the oil drips onto the coals and causes flames, quickly sprinkle a little water to control the fire.
- Once the prawns are pink and charred on one side (about 45 seconds to 1 minute), flip them and cook on the other side. When the shells are pink-orange and the meat is pearl white, remove them from the grill and place them on a clean tray. Pour the remaining garlic, lemon, and chilli sauce over the prawns.
- Serve immediately, with optional lemon wedges and fresh crusty bread for dipping. Enjoy!
