Non-VegetarianAustralian cuisine Starters

Barbecued Prawns with Garlic and Lime

Name: Barbecued Prawns with Garlic and Lime
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800 g raw tiger prawns; 60 ml Olive oil; 4 cloves Garlic cloves; 2 whole limes; 1 whole red bird's eye chilli; 15 g fresh coriander; 5 g sea salt flakes; 2 g Black pepper; 2 whole extra lime

Juicy Queensland tiger prawns marinated in zesty lime, garlic, and fresh chilli, seared quickly on a smoking hot barbecue flat top.

🇦🇺Australia· Queensland

Prep: 20 min
Cook: 6 min
Total: 26 min
Servings: 4
Difficulty: Easy
Calories: 260 kcal

Ingredients

0 of 9 gathered

Servings

800 g raw tiger prawns — deveined, shell on with heads and tails intact
60 ml Olive oil — extra virgin
4 cloves Garlic cloves — finely minced
2 whole limes — finely zested and juiced
1 whole red bird's eye chilli — finely sliced
15 g fresh coriander — leaves and tender stems roughly chopped
5 g sea salt flakes — crushed
2 g Black pepper — freshly cracked
2 whole extra lime — cut into wedges for serving

Equipment

•Barbecue hotplate
•Tongs
•Large mixing bowl
•Citrus juicer

Nutrition

Per serving, approximate

Calories: 260 kcal
fat: 13 g
carbs: 3 g
fibre: 1 g
protein: 32 g
calories: 260 kcal

Instructions

1
Place the deveined raw prawns into a large glass mixing bowl.
2
Whisk the olive oil, minced garlic, lime zest, lime juice, sliced chilli, sea salt, and black pepper together in a small jug.
3
Pour the marinade over the prawns and toss well to coat evenly.
4
Cover the bowl and rest in the fridge for twenty minutes.
5
Preheat the barbecue hotplate over high heat until lightly smoking.
6
Lay the prawns across the hotplate in a single layer using tongs.
7
Cook without moving for two minutes until the underside turns bright pink and lightly charred.
8
Turn each prawn over and cook for another two minutes until cooked through and opaque.
9
Transfer the hot prawns immediately onto a large serving platter.
10
Scatter with fresh coriander and serve straight away with juicy lime wedges.

Chef's tips

Leave the shells on during cooking to trap moisture and protect the delicate prawn meat from drying out. Do not marinate prawns in acidic lime juice for longer than twenty minutes, or the acid will begin curing the flesh.

Ingredient substitutions

raw tiger prawns → raw banana prawns or king prawns
fresh coriander → fresh flat-leaf parsley
red bird's eye chilli → half a teaspoon of dried red chilli flakes

Storage

Store leftover peeled prawns in an airtight container in the fridge for up to two days.

Reheating

Eat leftovers chilled in a salad, or toss briefly in a hot frypan for one minute to warm gently.

Common mistakes to avoid

•Overcooking the prawns, which makes the delicate meat rubbery and dry.
•Crowding the barbecue plate, causing the prawns to steam rather than sear.
•Marinating for hours in lime juice, which breaks down the prawn texture.

Serving suggestions

Serve with thick slices of crusty white bread to mop up the garlic pan juices.Pair with a fresh avocado, mango, and rocket salad.Accompany with cold Australian lager or chilled dry white wine.