Name: Char-Grilled Garlic Prawns
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs Jumbo Prawns (deveined); 0.25 cup Extra Virgin Olive Oil; 5 cloves Garlic Cloves (minced); 2 tbsp Fresh Lemon Juice; 0.25 cup Fresh Flat-Leaf Parsley (chopped); 0.5 tsp Red Pepper Flakes; 1 tsp Sea Salt; 0.5 tsp Smoked Paprika

Seafood

Char-Grilled Garlic Prawns

These succulent jumbo prawns are infused with a robust garlic-herb marinade and charred to perfection over high heat. Experience the smoky depth of the grill paired with bright citrus notes and savory aromatics in every bite.

Prep

20m

Cook

Serves

Calories

265kcal

Qty	Ingredient
1.5 lbs 680 g	Jumbo Prawns (deveined)
0.25 cup 60 ml	Extra Virgin Olive Oil
5 cloves 15 g	Garlic Cloves (minced)
2 tbsp 30 ml	Fresh Lemon Juice
0.25 cup 15 g	Fresh Flat-Leaf Parsley (chopped)
0.5 tsp 1 g	Red Pepper Flakes
1 tsp 6 g	Sea Salt
0.5 tsp 1 g	Smoked Paprika

2 Method

Step 1. Prepare the prawns by deveining them while leaving the shells on (optional but recommended for flavor); rinse under cold water and pat them thoroughly dry with paper towels.

Step 2. In a large non-reactive bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, red pepper flakes, smoked paprika, and sea salt.

Step 3. Add the prawns to the marinade and toss until well-coated. Cover and refrigerate for 20 to 30 minutes, but no longer as the lemon juice will begin to cook the seafood.

Step 4. Preheat your outdoor grill or a cast-iron grill pan over high heat until it starts to smoke slightly; lightly oil the grates.

Step 5. Place the prawns onto the grill in a single layer. Grill for 2-3 minutes per side until the shells are charred and the flesh is opaque and firm.

Step 6. Transfer to a serving platter and finish with a fresh squeeze of lemon and a sprinkle of chopped parsley.

·
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
·
Keep the shells on during grilling to act as a barrier, keeping the meat moist and tender.
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High heat is essential for a good char; don't move the prawns too much once they hit the grill.