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These Sizzling Garlic Prawns with Zesty Lemon & Spicy Chilli bring backyard gatherings to life. When juicy prawns meet fragrant garlic, tangy lemon, and spicy chilli, you'll get mouthwatering flavors that'll have friends asking how you made them. With just a handful of ingredients and minimal fuss, this is my favorite dish when I want to wow everyone without spending all day cooking.
I whipped these prawns up during an unplanned cookout at the beach with my buddies, and they've turned into our must-have summer treat. There's something magical about how the shells get a bit charred while the meat stays soft and moist.
Ingredients
- Large prawns with shells intact but veins taken out: They stay juicy when grilled and pack amazing taste
- Fresh garlic cloves: Creates the must-have flavor foundation; grab firm ones with snug skin
- Fresh chillies: Brings adjustable spiciness; red ones offer more sweetness while green ones give sharper kick
- Fresh parsley: Adds pretty color and herb flavors; pick bunches with bright green leaves
- Lemon juice and zest: Brings tang and freshness; go for heavy lemons with smooth thin peels
- Olive oil: Forms the marinade base; splash out on good quality extra virgin for tastier results
- Salt and pepper: Boosts all the other tastes
Step-by-Step Instructions
- Get the BBQ ready:
- Put firelighters at the bottom of your BBQ and light them up. Stack charcoal in the middle to make a hot cooking spot. Let the coals heat until they're completely white. This normally takes around 15 minutes and gives you an even cooking temp.
- Whip up the garlic chilli mix:
- Heat olive oil in a pan on medium. Grate garlic straight into the oil. Slice chillies thinly and toss them in too. Cook softly for 2 minutes till they smell good but don't brown. Throw in lemon zest and juice, cooking just until garlic doesn't smell raw anymore. Keep an eye on it since garlic burns quick and turns bitter.
- Coat the prawns:
- Take half your garlic lemon chilli oil and pour it over your cleaned prawns. Rub the mix under the shells with your hands making sure every prawn gets coated. This really helps the flavor sink in. Let them sit for 5 minutes while your BBQ finishes heating.
- Cook the prawns:
- Set a clean grill over the white hot coals. Put the coated prawns on when it's hot enough to make them sizzle right away. Let them cook till slightly charred and pink on one side for about 45 seconds to a minute. Handle any flames by sprinkling a bit of water if they get too big.
- Turn and complete:
- Use tongs to flip each prawn gently. They're done when the shells turn bright pinky orange and the meat goes pearly white, about another 45 seconds. Don't overcook or they'll get tough really fast.
- Add final touches and serve:
- Move the grilled prawns to a serving plate and right away pour the leftover garlic lemon chilli mix over them. The hot prawns will soak up all the yummy flavors. Sprinkle with fresh parsley and add lemon wedges.
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What makes this dish special comes down to using really good prawns. I made this once for my brother in law who hates seafood using prawns I bought that same morning from our local fish shop. He ended up eating more than anyone and now asks for them whenever he visits us.
Storage Tips
These taste best right away, but you can keep prawns in the fridge for up to 24 hours after cooking. Put them in a sealed container with all the sauce. When you want to eat them, warm them gently in a pan on low heat just until they're heated through. Be careful not to cook them too long when warming up.
Ingredient Substitutions
You can switch things up easily with this dish. Can't find prawns? Try the same cooking method with scallops or firm white fish chunks. The garlic chilli sauce works great with chicken thighs or even thick slices of halloumi for folks who don't eat meat. If fresh chillies aren't available, dried chilli flakes work too - start with 1 teaspoon and add more if you like things spicy.
Serving Suggestions
These prawns make an awesome starter served hot off the grill with lemon wedges and crusty bread to mop up the tasty sauce. For a full meal, serve them with a basic green salad and grilled veggies that can cook alongside the prawns. A cold glass of Albariño or Sauvignon Blanc goes perfectly with this dish.
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Cultural Context
You'll find grilled prawns or shrimp in beachside cooking all over the world, from Spanish gambas al ajillo to Greek garides saganaki. This version takes cues from Mediterranean food traditions, where seafood usually gets simple treatment with olive oil, garlic, and fresh herbs, letting the seafood itself take center stage.
Frequently Asked Questions
- → What’s the main flavor combo in these prawns?
You’ll get smoky, garlicky prawns brought to life with fresh lemon and a little spice from chilli.
- → What’s the first step to prep prawns?
Make sure their shells stay on but remove the vein. This keeps them juicy while soaking up the tasty marinade.
- → What stops the prawns from becoming rubbery?
Cook each side briefly on high heat until the shells turn orange and the flesh is opaque white. Don’t overdo it, or they’ll toughen up.
- → Can I grill indoors instead?
Of course! Use a hot indoor grill or stovetop grill pan to get a charred effect similar to outdoor BBQ.
- → What can I serve on the side?
Add lemon wedges and crusty bread to soak up the sauce, or keep it fresh with a light side salad.