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These BBQ grilled prawns with garlic, lemon and chilli are a perfect dish for easy summer entertaining. With just five ingredients and a total cook time of 30 minutes, you get a healthy, flavorful meal that is both light and satisfying. The combination of fresh garlic, citrusy lemon, and a touch of heat from the chilli brings out the natural sweetness of the prawns while the barbecue adds a smoky char that makes each bite irresistible.
I first made these prawns on a last-minute summer weekend and was amazed how great they tasted with minimal fuss. Now they are a regular request from friends when we fire up the grill.
Ingredients
- Olive oil: the base for the marinade providing richness and helping infuse flavors
- Salt and pepper: simple seasoning that brings out the natural taste of the prawns
- Large prawns with shells on but veins removed: shells lock in moisture and flavor during grilling
- Fresh garlic cloves: essential for that sharp aromatic punch
- Fresh chillies: add a balanced spicy kick, pick based on your heat preference
- Fresh parsley: for a burst of color and subtle herbaceous freshness
- Lemon juice and zest: adds brightness and a tangy contrast that lifts the dish
- Optional lemon wedges: for extra citrusy zing when serving
- Optional fresh crusty bread: to soak up the delicious garlic and chilli sauce
Step-by-Step Instructions
- Get your fire started:
- Place several firelighters in the bottom of your BBQ and ignite them. Once burning, pile charcoal over the flames in the center of the grill to create a strong concentrated heat source. Let the coals heat until they turn white hot with no black patches remaining.
- Make the sauce:
- While the BBQ heats, pour olive oil into a pan over medium heat. Grate the garlic cloves finely and slice the chillies thinly using a sharp knife. Add both to the pan and fry for about two minutes, stirring so the garlic cooks gently without burning. Next, add the lemon zest and juice and cook gently just until the garlic is no longer raw. Remove from heat.
- Marinate the prawns:
- Pour half of the garlic, chilli and lemon olive oil mixture over the cleaned prawns. Use your hands to massage the marinade under the shells so the flavor is absorbed fully and evenly. Set aside while the BBQ finishes heating.
- Cook the prawns:
- Check that your coals are fully lit and white hot. Put a clean grill rack over the heat. Arrange the prawns on the grill so they sizzle on contact. Cook for roughly 45 seconds to one minute until the prawns take on a slight char and are pink. Be mindful of flames that may flare up from the dripping oil – keep a glass of water handy and sprinkle a little if the fire gets too intense. Flip the prawns and repeat cooking until the shells are a vibrant pinky-orange and the prawn meat is opaque white.
- Finish and serve:
- Remove the prawns from the grill and place them on a clean serving tray. Drizzle the remaining garlic, lemon and chilli sauce over the top. Serve immediately with optional fresh lemon wedges and crusty bread to mop up the juice.
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My favorite ingredient has to be the fresh lemon zest and juice which give the prawns a fresh, zesty pop that balances the smoky char perfectly. One summer I made these for a family gathering and watching everyone dip crusty bread into the leftover sauce became the highlight of the meal.
Storage Tips
If you have leftovers store the prawns and sauce separately in airtight containers in the fridge. Consume within two days for best taste and freshness. Reheat gently on a low heat or briefly under the grill to avoid rubbery texture. Avoid freezing cooked prawns as they tend to become tough.
Ingredient Substitutions
If fresh chillies are unavailable you can substitute with a small pinch of dried chilli flakes but add them sparingly as they have a different heat profile. Use fresh lemon for best flavor but bottled lemon juice can work in a pinch. For those who prefer milder heat reduce the amount of chilli or remove seeds before cooking.
Serving Suggestions
Serve these prawns alongside a fresh green salad or grilled vegetables for a light summer meal. A chilled glass of crisp white wine or a cold beer pairs wonderfully. Don’t forget crusty bread to soak up every bit of the flavorful sauce.
Cultural Context
Grilling seafood is popular in many coastal cultures where fresh catch is abundant. The use of garlic, lemon and chilli reflects Mediterranean influences that emphasize fresh, bold flavors complementing rather than overpowering quality ingredients. This recipe is a great example of how simple components come together to create a memorable and celebratory dish.
Recipe FAQs
- → How should the prawns be prepared for grilling?
Leave the shells on but remove the vein to keep the prawns juicy and develop smoky flavors on the grill.
- → What is important when marinating the prawns?
Massage the garlic, lemon, chilli, and olive oil marinade under the shells to ensure the flavors penetrate evenly.
- → How do you know when the prawns are perfectly cooked?
The shells turn pinky-orange and the prawn meat becomes opaque and pearl white, usually after about 45 seconds to 1 minute per side.
- → How can flare-ups be managed while grilling?
Sprinkle water carefully on flames caused by dripping oil to reduce flare-ups without dampening the coals.
- → What sides complement these grilled prawns well?
Fresh lemon wedges and crusty bread are great accompaniments to enhance the garlicky, zesty flavors.