Prawn skewers

Ingredients

• 800 gprawns
• 200 gbreadcrumbs
• grated zest and juice of 1unwaxed lemon
• 1 clovegarlic, peeled
• to tastedried rosemary
• a drizzleextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Remove the heads

   Working with one prawn at a time, twist off the head. Pull off the legs, or snip them away with scissors.

2. 2

   Peel the prawns

   Remove the shell one section at a time, starting at the end opposite the tail.

3. 3

   Devein the prawns

   Make a shallow cut along the back of each prawn. Use a cocktail stick to lift out the dark intestinal vein.

4. 4

   Rinse and dry

   Once all the prawns are cleaned, rinse them and pat them dry with kitchen paper. Set them aside.

5. 5

   Make the crumbs

   Finely chop the garlic. Put the breadcrumbs in a bowl and add the rosemary, garlic and some grated lemon zest.

6. 6

   Season the mixture

   Add salt and pepper, then moisten the breadcrumb mixture with a drizzle of oil and a little lemon juice.

7. 7

   Coat the skewers

   Mix the crumbs thoroughly. Thread the prawns on to skewers, brush them with oil mixed with lemon juice, then press them into the seasoned breadcrumbs so they are well coated.

8. 8

   Heat the grill

   Heat a grill over a high flame until very hot. Lay the prawn skewers on it and drizzle with a little oil.

9. 9

   Grill the prawns

   Cook for 2 minutes, turn the skewers and cook for about 2 minutes more. Prawns need only a few minutes; cooking them for too long can make them tough.

10. 10

    Serve straight away

    Take the skewers off the grill and serve immediately, with quenelles of guacamole if you like.

What are prawn skewers?

Prawn skewers are a simple Italian-style grilled dish: prawns are threaded on to skewers, coated and cooked quickly over high heat. This version uses breadcrumbs flavoured with lemon, garlic and rosemary for a crisp, savoury coating.

The recipe works by keeping the cooking brief and the seasoning bright. It makes a straightforward main course, with guacamole offered as an optional accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 46g protein, 38g carbs, 8g fat.

The prawns provide most of the protein, while the breadcrumbs supply most of the carbohydrate. Olive oil contributes the fat, though the recipe does not give an exact amount. Serve a skewer portion with vegetables or salad to add freshness and make a more balanced plate.

Preparing the prawns

Shells and vein: remove the shell in sections and lift out the dark vein along the back. Taking time to clean the prawns carefully makes them easier to eat once cooked.

Dry surface: rinse the cleaned prawns and pat them dry. This helps the oil and breadcrumb coating cling rather than slide off.

Building the breadcrumb coating

Flavour: rosemary, finely chopped garlic and lemon zest season the breadcrumbs throughout. Add salt and pepper before mixing in a little oil and lemon juice.

Adhesion: brush the threaded prawns with oil and lemon juice, then press them into the crumbs. A light, even coating is easier to grill than thick clumps.

Grilling without overcooking

Hot grill: heat the grill well before adding the skewers, as the recipe directs. Keep the prawns in a single layer so they make good contact with the cooking surface.

Timing: cook for 2 minutes on each side, about 4 minutes in total. Prawns cook quickly, so take them off as soon as they are opaque and firm rather than leaving them to turn tough.

Lemon and rosemary

Lemon zest brings a fragrant citrus note to the crumbs, while the juice adds sharpness to the coating and the brushing mixture. Use a little at a time so the breadcrumbs stay workable rather than becoming wet.

Dried rosemary gives the coating its herbal character. Mix it evenly through the crumbs so each skewer gets a balanced flavour.

Serving the skewers

Serve the skewers as soon as they come off the grill, while the coating is at its crispest. The recipe suggests guacamole as an optional accompaniment.

For a more complete plate, add a fresh salad or cooked vegetables alongside. Keep extra lemon juice for the table if you want a brighter finish.

Recipe notes & tips

• Pat the prawns thoroughly dry before coating them.
• Mix the lemon juice into the breadcrumbs gradually so they do not become soggy.
• Press the crumbs gently on to the prawns to help them adhere.
• Heat the grill before laying on the skewers.
• Turn the skewers carefully so the crumb coating stays in place.
• Serve immediately after grilling for the best texture.

Variations

• Extra lemon: add a little more zest to the breadcrumb mixture for a sharper citrus note.
• Herb change: use dried oregano instead of rosemary for a different herbal flavour.
• Chilli kick: mix a pinch of dried chilli into the breadcrumbs.
• Finer coating: use finer breadcrumbs for a more even crust.
• No guacamole: serve with a simple green salad instead.

Common mistakes to avoid

• Wet prawns: excess water makes the coating slide off; pat them dry before seasoning.
• Clumped crumbs: too much lemon juice makes the mixture heavy; add it a little at a time.
• Uneven coating: lightly brush the prawns with oil and lemon before pressing on the crumbs.
• Cool grill: the coating may not cook well; heat the grill thoroughly before adding the skewers.
• Overcooking: prawns can become tough; cook for 2 minutes per side and check promptly.
• Crowded skewers: prawns cook less evenly when packed tightly; leave a little space between them.

How to store

Refrigerate leftover cooked skewers in a covered container and eat within 2 days. Reheat gently in a hot pan or under the grill until heated through; the breadcrumb coating may soften. Do not leave cooked prawns at room temperature for an extended period.

Frequently asked questions