When it comes to impressing during barbecue 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 BBQ/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 is not a vein, and it is not "poop".
It will do you no harm, and it has no flavour, if it is particularly prominent, it may be a little gritty.
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 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.
Simple BBQ Prawns Recipe
Ingredients
- 400 g Prawns 14oz head on shell on
- 1 Thai Birds Eye Chilli Pepper
- 1 Garlic Clove
- 1 Lemon
- 2 tablespoon Oil
- 2-3 Pinches Salt (be generous)
Instructions
- Dice the chilli and garlic as finely as you can.
- Mix together the garlic, chilli, salt 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.
Kim
Tuesday 4th of January 2022
Love to see a video of your deveining technique w/out removing shell and head. Cheers
Brian Jones
Tuesday 4th of January 2022
Hi Kim... I am unable to eat shellfish at the moment so I'm unable to make a video for you, shame really as I am always looking for an excuse to eat prawns ;) But I have been doing some searches and this technique will work, it is not exactly the same as the one I use but it is clear and easy to follow :)
https://www.youtube.com/watch?v=9PzAab2HUb4
Amanda
Friday 8th of February 2019
Love the photos! Sounds like a great Summer recipe.
Rhiannon
Friday 8th of February 2019
Grilled watermelon sounds unbelievable! I have never even thought of grilling watermelon before but you have inspired me :-) I will be adding some watermelon to our next BBQ menu for sure!
Katie Crenshaw | A Fork's Tale
Friday 8th of February 2019
This is such a pretty dish for the summer. Pairing the watermelon with the shrimp is brilliant. I am so intrigued how you added the sweet chili sauce to the watermelon for grilling. I can't wait to see what that will taste like.
Zahra
Friday 8th of February 2019
It’s been really hot here in the Netherlands the last few weeks and when ever that happens we fire up the bbq. I made your grilled shrimp with watermelon and rocket yesterday and it was fabulous. This one is a keeper. Thank you for the recipe!