Smoky Chipotle BBQ Prawns

    50 min

    A simple prawn dish that's packed full of flavour. Prawns are allowed to sit in a smoky chipotle chilli marinade, skewered and then barbecued to perfection. Serve with a side salad or with freshly cooked rice.

    67 people made this

    Serves: 6 

    • 3 cloves garlic, finely chopped
    • 2 chipotle chillies in adobo sauce, chopped
    • 1 lemon, juiced
    • 1 tablespoon olive oil
    • 1 tablespoon paprika
    • 1 teaspoon chopped fresh coriander
    • 1 teaspoon sea salt
    • 1/2 teaspoon cracked black pepper
    • 1/2 teaspoon crushed chillies
    • 1/4 teaspoon cayenne pepper
    • 900g raw medium prawns, peeled and deveined
    • 1 packet wooden skewers

    Prep:15min  ›  Cook:5min  ›  Extra time:30min marinating  ›  Ready in:50min 

    1. Mix together the garlic, chipotle chillies, lemon juice, olive oil, paprika, coriander, sea salt, black pepper, crushed chillies and cayenne pepper in a bowl. Stir in the prawns and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
    2. Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate.
    3. Remove the prawns from the marinade and discard excess marinade. Thread about 5 prawns per skewer and grill on the preheated barbecue until the prawns turn pink and opaque in the centre, about 2 minutes per side.


    Tinned chipotle chillies in adobo sauce can be found in Hispanic speciality shops or online.

    Alternative cooking methods

    You can also cook these prawn skewers under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:

    Reviews in English (64)


    I made this recipe for the first time for a 4th of July last year. It was a winner and I made several batches becuse it became a regular request for the rest of the cookouts during tht e summer of 2010. I was looking for this again so I can use it today because of the beautiful weather here in Florida. Wonderful flavor and great reason to get together with friends and family. I use the recipe basically as is except for the marinating time. I always get shrimp when it is on sale. I purchase at least 10 lbs in two pound portions. When I get home I make the marinade x5 and place each portion of marinade in gallon zip lock freezer bags. I place the shrimp in the marinade and freeze making sure they are laying flat so they freeze into a flat sheet of goodness. When I know I will be needing one of these, I place it in the refrigerator to thaw. During the thawing process they merinade and I cut down on my prep time because I already did this ahead of time. Happy cooking and thanks for this delicious recipe.  -  20 Feb 2011  (Review from Allrecipes US | Canada)


    Amazing recipe. I didn't have a grill nearby so I baked them at 425 for about 10 minutes. I also cooked some spanish rice along with and then served as burritos.  -  15 Mar 2011  (Review from Allrecipes US | Canada)


    Made 6lbs as an appetizer a large party, served COLD. It was excellent & so much easier for a crowd because it was made the day before. Served with Amy's Cilantro dip. Everyone loved this, I even got calls the next day about it. EDIT: Per another reviewers advice I froze a portion of this to use another day. It did not taste the same. MUCH better fresh.  -  27 May 2011  (Review from Allrecipes US | Canada)