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Barbecued spicy prawns recipe

Barbecued spicy prawns recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades
  • Marinades for prawns

Prawns are coated in a spicy marinade, then threaded onto skewers and cooked on the barbecue.

9 people made this

IngredientsServes: 6

  • 80ml olive oil
  • 60ml sesame oil
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons hot sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chilli paste
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons lemon juice
  • 900g large prawns, peeled and deveined
  • 12 wooden skewers, soaked in water

MethodPrep:40min ›Cook:4min ›Extra time:2hr marinating › Ready in:2hr44min

  1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chilli sauce, salt, pepper and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while barbecuing.
  2. Place the prawns in a large, resealable food bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
  3. Preheat an outdoor barbecue for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
  4. Lightly oil the barbecue grate. Cook prawns for 2 minutes per side until opaque, basting frequently with reserved marinade.

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Reviews & ratingsAverage global rating:(231)

Reviews in English (175)

by Jillian

Wow - these definitely are "Amazing Spicy Grilled Shrimp"!!! If you like things spicy these are for you - if you tend to shy away from a little heat don't bother. I used Frank's Red Hot as my hot sauce (no way I was going to use 2 Tbsp. of tabasco as others had - that's just over the top burn you mouth off in my opinion). You can also adjust the amount of hot sauce and chile paste if you like. I didn't change a thing and thought these were great! I squeezed a bit of fresh lemon juice on them when they came off the grill - a definite keeper!-26 Oct 2010


Wow! Quite possibly the best shrimp I've ever made. Instead of hot sauce and chili paste, I just used some SriRaCha (Thai hot sauce). A little spicy for the kids but I tried to turn it down a little by adding more lemon juice. Also, instead of parsley, I used cilantro. Grilled on perforated grill sheet so the shrimp stayed a little saucy. Excellent! Thanks for the recipe.-09 Aug 2007

by Vanessa

I made these for the first time for a holiday party. I made 4 dozen. We had only 15 people show up for the party. Along with ham, turkey and all the other fixings, my shrimp was the only thing that was platter licked clean!! I think they even licked off the lettuce that I served the shrimp on! I changed the recipe a very little. did not have any Asian chili sauce on hand so I used Szechwan sauce instead. I placed everything in a plastic bag and put in the fridge for about 45minutes to an hour. I then placed them on the grill on foil till hot. (just took a couple of minutes) I served with 3 different dipping sauces from a hot one to a sweet one. I have never had so many people wanting the recipe and Hubby has been bugging me to make more and it has been only a week since the party!!-23 Dec 2008

Barbecued king prawns with Korean-style chilli sauce

Summer's here: This is a wonderful dish for relaxed, outdoor entertaining. Photo: Marcel Aucar

Nothing says summer to me like prawns being grilled on the barbecue. Often that will mean garlic, olive oil and plenty of lemon juice and pepper, but I also love chargrilled prawns with the darkly salty tang of this Korean-style chilli sauce.

Spicy BBQ Shrimp (New Orleans Style)

Unlike it’s name, this New Orleans dish is not really made on the Barbeque or grill in anyway. It gets its smokiness and ‘BBQ flavor’ from liquid smoke, Worcestershire sauce and the smokey paprika and spices. It is also traditionally served with jumbo fresh shrimp- shell and heads on (de-veined of course) and swimming in copious amounts of butter, served with warm crusty bread and lots of bibs ‘n napkins (as it’s an eat-with-your-hands kinda dish) or so I’ve heard. Now, I have ever been to New Orleans …although I know for sure that I would just love it, if just for the food alone. So until that day comes, I have to content myself with making and eating foods with some N’Orelean’s flair like this one!

Initially inspired by Return to Sunday Supper and Emeril’s recipes, I have made this dish a few times now, tweaking it each time to my own tastes. In my version of this dish, I use frozen (peeled, but tail-on) shrimp and I also used significantly less butter . Any way you make it… this dish is lick-your-fingers delicious!

Not only is this recipe wonderfully flavorful …it’s super easy to make! Simply toss all the ingredients in a pan…simmer…cool…pour over shrimp…marinate and bake!

The result is succulent shrimp swimming in a buttery, savory, spicy and smoky sauce that will leave you’re taste buds tingling for more. And, while you can eat it over rice or potatoes, or with a side salad or corn on the cob…I highly recommend you go find the best crusty french baguette you can…because the highlight eating this dish is mopping up that crispy & soft bread in the mouth-watering sauce!

So…what are you waiting for….go make this dish at once!! Here’s how…

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For the gochujang butter sauce

150g unsalted butter, at room temperature

2 tbsp gochujang (Korean hot bean paste)

1. Soak the clams in cold water for 15 minutes, then drain and rinse well.

2. Preheat a well-oiled and clean barbecue on high heat. Have a tray ready to hold all the seafood once each type is cooked.

3. Using a sharp knife, split the bugs in half lengthways and devein. Split the prawns in half lengthways and devein.

4. Season the bugs, prawns, fish and scallops with sea salt and drizzle with a little olive oil. Place the bugs and prawns on the barbecue, cut side down, with the fish, scallops, mussels and clams. After one minute, turn the prawns and scallops, cook for one more minute, then remove from the barbecue. The bugs will take about six minutes turn them halfway through. The mussels and clams are ready when the shells open, after three or four minutes (discard any that don't open).

5. Grill the fish pieces on both sides until just cooked through, about four minutes. Keep the seafood somewhere warm while you quickly make the sauce.

6. To make the sauce, melt the butter in a small saucepan. Whisk in the gochujang, soy sauce and lime juice.

7. Divide up all the seafood, spoon the sauce over the seafood and serve.

Note: If the clams are packaged and prewashed there is no need to soak them – just remove them from the packet and rinse.

Pasta with prawns and pesto. Photo: Supplied

Spaghettini with prawns, basil, parsley and pistachios

I find this a sublime combination of flavours. Another way to serve this is to chop the prawns and saute them quickly, then serve with penne.

1 large handful basil leaves

1 large handful flat-leaf (Italian)
parsley leaves

1 small handful mint leaves

75g roasted unsalted pistachio nuts

1 tbsp finely grated parmesan cheese

60ml extra virgin olive oil

freshly ground black pepper

500g peeled raw king prawns

1. In a mortar, pound the garlic and half the sea salt into a paste with a pestle. Add the basil, parsley and mint and continue to pound until the herbs break down and form a thick paste. Add half the pistachios and work them in well so the paste has a creamy texture. Roughly chop the remaining pistachios and stir through the paste with the parmesan, lemon juice and 2 tablespoons of the olive oil. Season with more salt if required and add a grind of black pepper.

2. Meanwhile, bring a large saucepan of salted water to the boil, add the spaghettini and cook until al dente, a minute or so less than the packet directions.

3. Place a heavy-based frying pan over high heat with the remaining olive oil. Pan-fry the prawns for 1 minute on each side, then season with the remaining 1/4 teaspoon sea salt. Remove from the heat.

4. Drain the pasta, reserving some of the cooking liquid. Immediately tip the pasta back into the pan, add the herb paste, cooked prawns and some of the reserved cooking water if needed and toss to combine.

5. Tip onto a large, deep plate and serve immediately.

Recipes and images from Neil Perry's Good Cooking, Murdoch Books, RRP $49.99.

Moroccan Barbecued Prawns

Step 2 : To prepare the prawns, peel away the shell from the body of each prawn, leaving the head and tail intact. Make a small incision along the back of the prawn, cutting approximately half way through the flesh, then remove the intestinal track and discard.

Step 3 : Place the prawns onto a large tray or mixing bowl. Pour over 100ml of the Moroccan Spice, Honey & Dijon Vinaigrette, 60ml of the Extra Virgin Olive Oil and season with sea salt. Mix together well and set aside.

Step 4 : To cook the prawns, place onto the preheated BBQ griddle and cook for 2 minutes on each side.

Step 5 : Remove from the heat and evenly divide the prawns between 4 serving plates or place onto 1 platter.

Step 6 : Drizzle over the remaining Moroccan Spice, Honey & Dijon Vinaigrette and Extra Virgin Olive Oil. Serve with baby herbs (optional) and lemon cheeks.

Tip: These prawns go well when served with grilled baby cos, cous cous salad or bitter leafy greens . They are also great served as a canapé.

Barbecued prawns

These prawns are so delicious they are hard to resist. Follow the suggested cooking time in the recipe but keep a close eye on the prawns you want them to be just cooked so that they are juicy and tender. These are best eaten straight from the barbecue!



Skill level


  • 12 green king prawns, peeled and deveined
  • garlic steak seasoning (commercial brand)
  • chopped parsley
  • 120 g butter, cubed
  • olive oil
  • 2 limes, halved

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Thread the peeled prawns onto skewers, putting two on each skewer if they are small prawns.

Place the skewers on a plate in a single layer and sprinkle the garlic seasoning and chopped parsley over them. Turn and repeat. (Be careful not to use too much of the garlic seasoning or they will be too salty).

Heat a barbecue flatplate over high heat.

Place half the butter cubes onto the heated plate and add a splash of olive oil to stop the butter burning.

Lay the prawns on the barbecue plate and cook until they just start to turn golden, about 1-2 minutes.

Turn the prawns over and put more butter cubes over. While cooking for another 30 seconds, squeeze the fresh lime juice over them, then remove and place on a serving plate.


Combine all ingredients except shrimp in a blender and blend thoroughly. Pour over shrimp in a bowl and marinade in the refrigerator for 1 hour, stirring once or twice.

Prepare the barbecue. When coals are ready, cover the grill with heavy-duty aluminum foil (puncture it with plenty of holes for ventilation) and position it 4 inches above the coals.

Spread shrimp evenly on foil-covered rack. Cook 1 minute, brush with barbecue sauce, and turn. Brush again with more sauce. Shrimp cook quickly and should be ready within 5 minutes.

Recipe Source: Jane Butel's "Finger Lickin', Rib Stickin', Great Tastin', Hot and Spicy Barbecue"

Grilled Shrimp

This Grilled Shrimp recipe is designed to make the most of cooking shrimp on the BBQ. It has it all!

TEXTURE – from the crispy surface of the shrimp and little golden bits of garlic in the butter sauce

FLAVOUR – from the smokey char from the BBQ, seasoning on the shrimp, the shrimp itself and of course, butter, butter, butter…

LUXURY – from the rich butter sauce

SPEED – it’s a 10 minute recipe, from start to finish!

Garlic pepper butter prawns recipe

There are a few things going on here, but the &lsquogarlic&rsquo, &lsquopepper&rsquo and &lsquobutter&rsquo in the title are at the core of it, taking the lead of memorable prawn and crab dishes eaten in Mumbai. Use the largest king prawns you can find &ndash shelled but still raw. The freezer section of Asian supermarkets is a good source. If they&rsquove not already been deveined and scored, there&rsquos a little bit of work to prepare them but it&rsquos not really that time-consuming and is definitely worth it.

These prawns are excellent as a light meal with flatbreads or rice (to soak up the butter sauce). But arguably better as part of a feast alongside a collection of other dishes

It serves 2 as a light meal, or 4&ndash6 as part of a feast.


  • 200 g raw large king prawns
  • 4 cloves garlic, minced
  • 0.5 tsp ground turmeric
  • 1.5 tbsp vegetable oil
  • 1 tsp brown mustard seeds
  • 25 g salted butter in cubes
  • 1.5 tbsp whole peppercorns, crushed to a coarse grit
  • 0.5 tsp dried chilli flakes
  • 0.5 lime, cut in 2 wedges
  • 15 g coriander (cilantro), leaves picked
  • 7.1 oz raw large king prawns
  • 4 cloves garlic, minced
  • 0.5 tsp ground turmeric
  • 1.5 tbsp vegetable oil
  • 1 tsp brown mustard seeds
  • 0.9 oz salted butter in cubes
  • 1.5 tbsp whole peppercorns, crushed to a coarse grit
  • 0.5 tsp dried chilli flakes
  • 0.5 lime, cut in 2 wedges
  • 0.5 oz coriander (cilantro), leaves picked
  • 7.1 oz raw large king prawns
  • 4 cloves garlic, minced
  • 0.5 tsp ground turmeric
  • 1.5 tbsp vegetable oil
  • 1 tsp brown mustard seeds
  • 0.9 oz salted butter in cubes
  • 1.5 tbsp whole peppercorns, crushed to a coarse grit
  • 0.5 tsp dried chilli flakes
  • 0.5 lime, cut in 2 wedges
  • 0.5 oz coriander (cilantro), leaves picked


  • Cuisine: British
  • Recipe Type: Prawns
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 2


  1. Use a sharp knife to score the outside curve of each prawn, two thirds of the way through, so there&rsquos more surface area to collect the spices. If not already deveined, use the tip of the knife to pull away the black line. Leave the tails on if they&rsquore still there.
  2. Pop the prepped prawns in a bowl, along with the garlic, turmeric and half a tablespoon of the oil. Mix thoroughly, then leave in the fridge for 15 minutes or more.
  3. Ensure the rice (or the rest of your feast) is ready before beginning to fry the prawns &ndash they take just 2&ndash3 minutes to cook.
  4. Put a wok on as high a heat as possible. Add the remaining tablespoon of oil then the mustard seeds and, when 20 seconds or so later the oil is smoking hot and the mustard seeds are popping, tip in the prawns along with all of their garlicky marinade.
  5. Fry for 30 seconds without stirring, then add the butter, crushed peppercorns and chilli flakes.
  6. Use a spatula or similar to push and toss the prawns and spices in the rapidly melting butter and cook for barely 90 seconds more, transferring the prawns and the buttery sauce to a serving dish as soon as they&rsquore pink.
  7. Ensure all the butter and pepper from the wok is scraped over the top of the prawns, add a squeeze of lime from one of the wedges, leaving the second as optional garnish, along with a generous scattering of coriander.

This recipe is from CRAVE: Recipes arranged by flavour, to suit your mood and appetite by Ed Smith (Quadrille, £25). Photography: Sam A Harris.

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Grilled Head-On Prawns with Garlic and Parsley

This recipe for Grilled Head-On Prawns is a delicacy and pairs well with a crisp, dry white wine.


  • 6 tablespoons olive oil, divided, plus more for grill
  • 2 garlic cloves, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon crushed red pepper flakes
  • 12 head-on, tail-on prawns or jumbo shrimp
  • Salt and pepper, to taste
  • Lemon wedges (for serving)


  1. Prepare grill for medium-high heat and oil the grate.
  2. Combine garlic, parsley, red pepper flakes, and 4 tablespoons of oil in a medium bowl. Set aside.
  3. Working one at a time, use kitchen shears to cut along the back of each prawn just deep enough into flesh to expose vein remove vein and rinse under cold water.
  4. Toss prawns with 2 tablespoons of olive oil in another medium bowl.
  5. Season with kosher salt and pepper.
  6. Grill the prawns, turning occasionally, until shells are bright red and meat is cooked through (the flesh will look slightly opaque), about 4-5 minutes.
  7. Transfer prawns (or shrimp) to a bowl adding garlic-parsley mixture and toss to coat.
  8. Season with a little salt and pepper.
  9. Serve with lemon wedges and enjoy!


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