Barbecued spicy prawns

    2 hours 44 min

    Prawns are coated in a spicy marinade, then threaded onto skewers and cooked on the barbecue.

    9 people made this

    Serves: 6 

    • 80ml olive oil
    • 60ml sesame oil
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons hot sauce
    • 2 tablespoons minced garlic
    • 1 tablespoon tomato ketchup
    • 1 tablespoon chilli paste
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons lemon juice
    • 900g large prawns, peeled and deveined
    • 12 wooden skewers, soaked in water

    Prep:40min  ›  Cook:4min  ›  Extra time:2hr marinating  ›  Ready in:2hr44min 

    1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chilli sauce, salt, pepper and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while barbecuing.
    2. Place the prawns in a large, resealable food bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
    3. Preheat an outdoor barbecue for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
    4. Lightly oil the barbecue grate. Cook prawns for 2 minutes per side until opaque, basting frequently with reserved marinade.

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    Reviews in English (175)


    Wow - these definitely are "Amazing Spicy Grilled Shrimp"!!! If you like things spicy these are for you - if you tend to shy away from a little heat don't bother. I used Frank's Red Hot as my hot sauce (no way I was going to use 2 Tbsp. of tabasco as others had - that's just over the top burn you mouth off in my opinion). You can also adjust the amount of hot sauce and chile paste if you like. I didn't change a thing and thought these were great! I squeezed a bit of fresh lemon juice on them when they came off the grill - a definite keeper!  -  26 Oct 2010  (Review from Allrecipes US | Canada)


    Wow! Quite possibly the best shrimp I've ever made. Instead of hot sauce and chili paste, I just used some SriRaCha (Thai hot sauce). A little spicy for the kids but I tried to turn it down a little by adding more lemon juice. Also, instead of parsley, I used cilantro. Grilled on perforated grill sheet so the shrimp stayed a little saucy. Excellent! Thanks for the recipe.  -  09 Aug 2007  (Review from Allrecipes US | Canada)


    I made these for the first time for a holiday party. I made 4 dozen. We had only 15 people show up for the party. Along with ham, turkey and all the other fixings, my shrimp was the only thing that was platter licked clean!! I think they even licked off the lettuce that I served the shrimp on! I changed the recipe a very little. did not have any Asian chili sauce on hand so I used Szechwan sauce instead. I placed everything in a plastic bag and put in the fridge for about 45minutes to an hour. I then placed them on the grill on foil till hot. (just took a couple of minutes) I served with 3 different dipping sauces from a hot one to a sweet one. I have never had so many people wanting the recipe and Hubby has been bugging me to make more and it has been only a week since the party!!  -  23 Dec 2008  (Review from Allrecipes US | Canada)