When it comes to impressing during barbeque season it is hard to beat big juicy BBQ prawns, this is how to cook them perfectly!
They take mere minutes to cook, look spectacular and taste divine!
BBQ Jumbo Shrimp!
There ain’t nothing like great food for lifting my mood, so a little sun and some, smoke and seafood means that I had a great weekend!
It is easy to be intimidated when it comes to cooking seafood on the BBQ. Don’t be I have you covered!
With ingredients this good there is not a lot you need to do.
In fact, the less you do the better the meal is!
Just like my grilled trout recipe, these prawns rely on a few great ingredients.
Garlic, chilli sauce and lemon are all we add apart from salt and for me, that is all they need.
Buying Prawns for the Grill.
Prawns and shrimp have a bizarre sizing system but when it comes to cooking them on the grill you want big.
The sizing of shrimp or prawns refers to the number per pound.
As a result, the smaller the number the bigger the prawn, ain’t that a doozy?
Just like my Harissa Garlic Prawns these bad boys are sized 8-10 Head on Shell On (HOSO).
The shell adds an aroma and flavour that simply cannot be beaten.
But if you have something smaller then stick them on a skewer (see what I did there). This grilled shrimp recipe is a great example of this.
To Devein or Not to Devein.
The first thing to say is that the line down the back of a prawn it is not a vein and it is not poop.
It will do you no harm and it has no flavour or texture.
So the removal is right down to you, I do remove them if they are noticeable and I am removing the shell.
If I am not removing the shell then I do not.
To remove the vein from larger shrimp with the shell on you can make a cut down the back.
This kinda spoils the “aesthetic” for me.
As a result, I would make a small cut in along near the head of the prawn where the “vein” usually sits.
Slide in a pin perpendicular to the prawn under where the vein usually is and pull. If there is anything there you can then pull it out.
With ingredients this good it is best to keep things simple so a little Lemon, Chilli and Garlic mixed with a bit of fire is all that is needed to make these BBQ Prawns or Shrimp Sing!
- 400 g Prawns
- 1 Thai Birds Eye Chili Pepper
- 1 Garlic Clove
- 1 Lemon
- 2 Tbsp oil to coat
- Salt and Pepper to taste
- Dice the chilli and garlic as finely as you can.
- Mix together the garlic, chilli, salt & pepper and oil and coat the shrimp.
- Place the prawns over the direct heat of the coals and cook until pink.
- Size 8-10 prawns take 7-10 minutes.
- Halfway through the cooking time squeeze over half of the lemon juice then flip.
- Cook for the remaining time and squeeze over the remaining juice just before serving.
If using frozen shrimp defrost as quickly as you can, stick in a colander and allow cold water to run over them, they should defrost in 10-15 minutes, this helps maintain the texture of the meat.
Amount Per Serving: Calories: 386Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 422mgSodium: 2045mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.