Best Grilled Lemon Prawns Recipes

GRILLED GIANT PRAWNS WITH LEMON AND BASIL image

Yield Serves 4 as an appetizer

Number Of Ingredients 7

4 jumbo green tiger prawns (4 to 6 per pound) in the shell, about 90 grams each
2 lemons
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp finely minced garlic
pinch sea salt
1 tbsp canola oil

Steps:

Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein. With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish. In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours. Divide the herb mixture into four equal portions and press into the slits of the four prawns. Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn. Serve with lemon wedges.

Grilled King Prawns With Lemon, Garlic And Chilli image

Provided by Kate in Katoomba

Categories Weeknight

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

Steps:

Remove prawn heads and cut away the legs, then slit the backs of the prawns lengthwise with a sharp knife.
Devein, then place the prawns in a bowl.
Add the remaining ingredients and mix to combine.
Set aside for one hour to marinate.
Preheat BBQ or grill to high, add prawns to the flat plate (or if using the grill place prawns on a flat heat proof tray) and cook for 5 minutes, adding some marinade, until cooked.
Serve with lime wedges.

Nutrition Facts : Calories 231, Fat 16, SaturatedFat 2.3, Cholesterol 127.7, Sodium 127.2, Carbohydrate 6.3, Fiber 1.9, Sugar 0.8, Protein 17.8

Grilled Lemon Prawns image

Yield Serves 8

Number Of Ingredients 9

1 cup olive oil
1 tablespoon dried oregano, crumbled
1 tablespoon dried thyme, crumbled
2 teaspoons freshly grated lemon zest
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
24 prawns or jumbo shrimp
3 tablespoons fresh lemon juice
lemon wedges as an accompaniment

Steps:

In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.