Ingredients
- Large prawns, peeled and deveined: 1 kg
- Garlic, minced: 4 cloves
- Fresh lemon juice: 3 tablespoons
- Lemon zest: 1 tablespoon
- Red chilli flakes: 1 teaspoon
- Olive oil: 4 tablespoons
- Fresh parsley, chopped: 2 tablespoons
- Salt and freshly ground black pepper: to taste
Instructions
- Step 1: In a large bowl, combine the minced garlic, lemon juice, lemon zest, red chilli flakes, olive oil, chopped parsley, salt, and pepper.
- Step 2: Add the prawns to the marinade and toss to ensure they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- Step 3: Preheat your BBQ grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Step 4: Thread the marinated prawns onto skewers (optional, but makes grilling easier).
- Step 5: Grill the prawns for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Be careful not to overcook them, as they can become rubbery.
- Step 6: Remove the grilled prawns from the skewers (if used) and serve immediately. Garnish with extra parsley and lemon wedges, if desired.
Notes
- Store leftover grilled prawns in an airtight container in the fridge for up to 2 days, but they're best enjoyed fresh.
- To reheat, gently warm the prawns in a pan with a little olive oil or lemon juice to prevent them from drying out.
- Serve these flavour-packed prawns with a crisp green salad and crusty bread to soak up all the delicious garlic-lemon sauce.
- For extra flavour, toss the prawns with the marinade in a resealable bag, removing as much air as possible for even coating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American