Get fired up for these juicy BBQ prawns. Drizzled with a garlicky lemon BBQ prawn marinade, they’ll be a crowd favourite at your next backyard cookout.
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Combine 2 tbs La Española Olive Oil Mild & Light, garlic, paprika, half the lemon rind and half the lemon juice in a small bowl. Brush over the prawns and set aside for 15 mins to develop the flavours.
Combine 1/3 cup (80ml) La Española Extra Virgin Olive Oil Mild Flavour, capsicum, capers, chopped parsley and remaining lemon rind and lemon juice in a jug. Season.
Arrange prawns on a serving platter. Drizzle with dressing and sprinkle with parsley leaves. Serve with sourdough, lemon wedges and salad leaves.
COOK. STORE. SAVE.
Use it up: Any leftover lemon and caper dressing from this marinated prawns for BBQ recipe can be used to brighten grilled meats, steamed fish or roasted veggies.
When the weather gets warmer and the days get longer, prawns on the BBQ are a summer staple. Our version of BBQ prawns with the shell on feature large, juicy butterflied prawns marinated in a flavourful olive oil mixture and finished with a fresh and zingy caper dressing. This delicious seafood dish highlights the beautiful sweet flavours of prawns, the char of the barbecue and the aromas of the zesty flavours and spices. It’s best served with slices of sourdough, a squeeze of lemon and fresh salad leaves for an unforgettable BBQ prawns recipe.
Good quality seafood is essential in creating a flavourful BBQ prawn recipe. When choosing which type of prawn to use when cooking prawns on the BBQ, we recommend banana or tiger prawns. Both varieties have a light, sweet flavour with a firm flesh that retain their shape when cooked. Look for brightly coloured prawns without discolouration and the shells still intact for best results when cooking whole BBQ prawns.
To prepare prawns on the BBQ with shells on, we use a technique called ‘butterfly’, which means to cut in half lengthways. To achieve this, use a small sharp knife to cut through the front of the prawn from top to tail without completely slicing through. Once cut, press down on the prawn with the palm of your hand to open slightly.
BBQ butterfly prawns result in a faster cooking time and more surface area to beautifully char the prawns. It also eliminates the need for messy peeling, as the prawn flesh can be easily picked from the shell with a fork. For the BBQ prawn marinade, use a good quality olive oil and the freshest ingredients available. Don’t forget to set aside the extra 15 minutes to let the olive oil infuse with the flesh of the prawns to allow the flavours to develop.
Cooking prawns on the BBQ should take no longer than two minutes on each side or until the flesh turns a light pink colour. How to BBQ prawns? Firstly, ensure you wear an apron to protect from spills and oil splashes, the grates are clean, the grill has been set to a medium-high heat and has been lightly oiled to stop the prawns from sticking to the grill plate. Take the butterflied prawns on the BBQ straight off the heat and onto a platter as soon as they’re cooked to prevent rubbery, overcooked prawns.
Once ready to serve, impress guests by arranging the butterflied BBQ prawns on a platter, flesh side up, and drizzle with the zesty dressing. BBQ whole prawns pair perfectly with simple, fresh side dishes like a salad, homemade sourdough bread or Curtis Stone’s ultimate roast potatoes.
For more recipes that hero this versatile seafood superstar, check out our collection of prawn recipes.
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