Grilled prawns

Ingredients

• 12prawns
• to tastefine salt
• 50 gextra-virgin olive oil
• 25 glemon juice
• 1 bunchparsley
• 1 clovegarlic

Instructions

1. 1

   Rinse the prawns

   Rinse the prawns briefly under water, taking care to keep them whole. Drain them in a colander, then heat a grill over the hob and add the prawns once it is hot.

2. 2

   Grill and mix

   Cook the prawns over high heat for 3 minutes, turn them over and cook for another 3 minutes. Meanwhile, put the olive oil, lemon juice and chopped parsley in a bowl.

3. 3

   Dress and serve

   Add the garlic, cut into small pieces, and mix. Once the prawns are cooked, season them with salt and brush them with some of the dressing. Serve with the remaining dressing.

What are grilled prawns?

Grilled prawns are a simple seafood dish in which the shellfish are cooked quickly over direct heat and served with a fresh dressing. There is no single origin for this preparation; grilling prawns is common in many coastal food traditions.

Here, lemon, parsley and garlic add brightness without masking the prawns. The short cooking time makes this a useful choice when you want a straightforward lunch or supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 0g protein, 7g carbs, 25g fat.

The prawns provide most of the protein, while the olive oil is the main source of fat and energy; the lemon juice and parsley contribute a small amount of carbohydrate. Pair a serving with salad or vegetables for freshness, or add potatoes or bread if you want a more substantial plate.

Choosing the prawns

Whole prawns: Keep them intact during rinsing and draining, as the method calls for grilling them whole. Handle them gently so they do not break apart.

Fresh dressing: Use the parsley and garlic finely chopped so they mix evenly through the oil and lemon juice.

Getting the grill ready

Hot surface: Heat the grill before adding the prawns so they begin cooking as soon as they make contact. The recipe uses high heat for both sides.

Room to cook: Arrange the prawns so they sit on the grill rather than piling them up. If your grill is small, cook them in batches.

How to judge doneness

Turn once: Grill the first side for 3 minutes, then turn the prawns and cook for another 3 minutes. Their flesh should be opaque and firm when cooked through.

Watch closely: Prawns can become tough if left on the heat too long, so check them as the second 3-minute stretch finishes.

Making the dressing

Mix well: Combine the oil, lemon juice, parsley and garlic in a bowl so the chopped herbs and garlic are distributed through the dressing.

Brush at the end: Salt the cooked prawns, then brush on only some of the dressing. Keep the rest to serve alongside.

What to serve alongside

Fresh salad: A crisp green salad complements the lemony dressing and makes a light lunch. Dress it simply so it does not compete with the prawns.

Something more filling: Serve with bread or boiled potatoes if you want a heartier plate, using any extra dressing at the table.

Recipe notes & tips

• Drain the prawns well after rinsing so excess water does not interfere with grilling.
• Wait for the grill to become hot before adding the prawns.
• Chop the parsley and garlic while the prawns cook to keep the preparation within the short cooking time.
• Brush the prawns with dressing after cooking rather than adding it to the grill.
• Keep the remaining dressing at the table for serving.

Variations

• Add chilli: Stir a little chopped chilli into the dressing for gentle heat.
• Use lime: Replace the lemon juice with lime juice for a different citrus note.
• Add paprika: Mix a small pinch of paprika into the oil dressing for extra warmth.
• Serve with greens: Add a handful of salad leaves to make the dish a fuller lunch.
• Include bread: Serve with crusty bread to soak up the leftover dressing.

Common mistakes to avoid

• Rough rinsing: The prawns can break apart; rinse them gently and keep them whole.
• Cold grill: The prawns may not cook as intended; heat the grill before adding them.
• Crowding the grill: The prawns can cook unevenly; leave space or work in batches.
• Overcooking: The prawns can turn tough; follow the 3-minute cooking times on each side and check promptly.
• Using all the dressing at once: You will have none left to serve; reserve some before brushing.

How to store

Refrigerate leftover prawns in a covered container and eat within 1–2 days. Reheat gently in a pan until just warmed through, or enjoy them cold; avoid prolonged reheating, which can toughen the prawns.

Frequently asked questions