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Barbecued citrus garlic prawns recipe

Barbecued citrus garlic prawns recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades
  • Marinades for prawns

This is an easy marinade for prawns, delicious and succulent cooked on the barbecue. I've also sautéed them with the marinade and used the sauce with pasta or just mopped it up with crusty bread!

207 people made this

IngredientsServes: 6

  • 110ml (4 fl oz) olive oil
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • juice of 1 lemon
  • juice of orange
  • 1 teaspoon dried basil, or to taste
  • 2 tablespoons white wine (optional)
  • 30 tiger or king prawns, peeled and deveined

MethodPrep:5min ›Cook:5min ›Ready in:10min

  1. In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
  2. Heat barbecue to high heat.
  3. Thread prawns onto skewers and cook on barbecue for 3 to 5 minutes, turning once, until pink.


Allow 1 hour for the prawns to marinate.

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Reviews & ratingsAverage global rating:(144)

Reviews in English (99)

Cooked these as a tapas dish and immediately thought it was far too many for just two people - how wrong I was, they all got gobbled up at light speed.I took some advice from another recipe and heated up the marinade with half a small pot of double cream to make a dip, it added a bit of extra lovely citrus flavour and went great with a bit of bread too.-24 Jul 2012

So simple and so delicious, this has become one of my weekly dishes-08 Apr 2010

very simple and easy to make. a nice recipe.-23 Jun 2009

Barbecued Gulf Tiger Prawns with Chilli, Garlic and Soy Burnt Butter

8-12 U6 Tiger Prawns (split down the back of the shell with entrail removed)
1 x small red chilli, sliced
1 x clove garlic chopped
150grams butter
2 x tablespoons olive oil
80mls soy sauce
Squeeze of lemon or lime
Picked coriander leaves to garnish

Perfect summer salad recipes

During the summer months, salads are a saviour. Whether you’re after a light lunch or a quick, refreshing supper, having a few summer salad recipes in your repertoire is a great way to guarantee a vibrant veg-packed meal.

And the best thing about salads? Just about anything goes. You can’t beat a simple green salad or a classic Caesar , but have fun with whatever combo of protein, veg and leaves you fancy – it’s all about texture, colour and seasonality. Shake things up with a portable healthy salad dressing and say goodbye to soggy salads forever.

Garlic and Butter Grilled Scallops & Shrimp

My hubby loves anything seafood! Seriously, anything from salmon, shrimp, and crab….to scallops, octopus, and scallops. If it came from the sea, chances are he is a fan. Me, well, I am the complete opposite. Other than salmon, I don’t really care for anything seafood related. I would call myself more of a chicken fan, haha!

Last weekend, we both were in the mood to grill something for dinner, but since it was just about dinnertime and we hadn’t thawed anything, we went up to our grocery store to browse the selection. My hubby immediately was drawn to the seafood and chose scallops/shrimp. My kids are huge seafood fans as well, so he knew I would be outnumbered. We also picked up a salmon filet for me and headed up.

Using our cast iron skillet, he whipped these up in no time and let me tell you, I was impressed. After one bite, I immediately changed my view of seafood. Am I adventurous now? Nope! But I can proudly say I have added scallops/shrimp to my list of approved seafood. The garlic and butter really enhanced the flavor and these were incredibly tender!

I ended up eating more of these than my salmon filet, which is big for me! Not only did I enjoy them, but all three of my kiddos did as well. They were popping them into their mouths as though they were chicken nuggets, lol!!

These are quite quick to prepare, you can grill them or cook them over the stove, and they are incredibly flavorful!

Barbecue Mussels With Chilli Recipe

There is something about hunting and gathering that makes the food taste so much better. Keeping it simple ensures you get the full flavour of your fresh catch. These mussels take on a slightly smoky flavour, which is heavenly when tossed through spaghetti with garlic and chilli.

Serves 4

20 mussels, scrubbed clean
¼ cup olive oil
3 cloves garlic, sliced
1 red chilli, sliced thinly
300g spaghetti, cooked
½ cup parsley
Salt and freshly ground pepper
1 lemon, cut into wedges
Crusty bread to serve

1. Place a large pan on the edge of a barbecue and warm the oil. Add the garlic and chilli, cooking until just soft. Stir through the cooked spaghetti.

2. Place the mussels directly on the barbecue, cooking until they are all open. Place straight into the spaghetti, tossing with all the juices. Add the parsley, salt and pepper, then serve while hot with a squeeze of lemon. Some crusty barbecued bread on the side will help soak up all the flavour.

Peel and devein the prawns. Make sure all the thick skin has been removed from the pomelo. Roughly tear the segments with your hands into bite-sized pieces, trying to remove as much of the tough outer pith as possible.

Using a mortar and pestle, crush the garlic and sugar until the mixture is of purée consistency. Add the lemongrass and chillies, pound to release their flavours, and place in a large bowl.

Whisk in the lime juice and fish sauce and adjust the seasoning with additional fish sauce as necessary.

Toss the prawns, pomelo and dressing with the desiccated coconut, shredded lime leaves and coriander. Sprinkle crispy-fried shallots and peanuts on top.

Barbecued Blue Prawns with Okra, Tomato, and Corn

This lovely dish packs a real wallop: the barbecue sauce combines such things as allspice, cinnamon, and tamarind, and both the sauce and vegetables have a touch of Scotch bonnet pepper. Choose very large whole prawns if these are not available, choose the largest shrimp possible and give everyone three shrimp instead of two prawns. The barbecue sauce would also be wonderful on pork or chicken.


  • Barbecue Sauce
  • Olive Oil - 2 tablespoons
  • White Onions - 1-1/2, chopped
  • Carrot - 1, chopped
  • Celery stalks with leaves - 1-1/2, chopped
  • Roma Tomatoes - 4, peeled, seeded, and chopped
  • Red Wine - 1/2 bottle
  • Veal Stock - 1-1/3 gallons (see Basics)
  • Cinnamon Stick - 1/2
  • Scotch bonnet peppers - 1/2
  • Jamaican allspice - 1/2 tablespoon
  • Cinnamon - 1 tablespoon
  • Maple Syrup - 1/2 cup
  • Worcestershire sauce - 1-1/2 bottles
  • Tamarind Juice - 1 cup
  • Cloves - 1/2 teaspoon
  • Salt and freshly ground white pepper to taste
  • Cornstarch - 1 tablespoon (optional)
  • Cold Water - 1/4 cup, (optional)
  • Shrimp Glaze
  • Shrimp - shells from 2 pounds of shrimp
  • Tomatoes - 2, chopped
  • Veal Stock - 2 cups (see Basics)
  • Olive Oil - 2 tablespoons
  • Garlic Cloves - 2, minced
  • Shallots - 2, minced
  • Okra - 2 cups, sliced
  • Fresh Corn Kernels - 2 cups
  • Red Bell Pepper - 1, seeded, deribbed, and diced
  • Green Bell Pepper - 1, seeded, deribbed, and diced
  • Scotch bonnet peppers - 1/2 teaspoon, minced
  • Tomatoes - 3 large, peeled, seeded, and chopped
  • Cilantro - 1 cup, minced
  • Juice of 1 lime
  • Salt and freshly ground black pepper to taste
  • Lemon Thyme - 1 teaspoon, minced
  • Prawns - 8, heads on
  • Olive Oil - 1 tablespoon
  • Barbecue Sauce - 1 cup, (above)
  • Shrimp Glaze - 3/4 cup (above)


To make the barbecue sauce: Heat the olive oil in a large pot over medium-high heat and saute the onions, carrots, celery, and tomatoes until lightly browned and softened, 1 - 2 minutes. Add the red wine and stir up the browned bits from the bottom. Cook until the liquid is reduced by half in volume. Stir in the veal stock and add the cinnamon stick and Scotch bonnet. Reduce heat to medium and cook until reduced again by two-thirds. Add all the remaining ingredients except for the cornstarch and water, reduce heat to medium-low, and cook 20 minutes. Strain through a fine-meshed sieve. If desired, thicken with a tablespoon of cornstarch dissolved in 1/4 cup of cold water. Store in a glass jar in the refrigerator.

To make the glaze: Place the shells in a deep saucepan with the tomatoes and glaze. Bring to a boil over medium-high heat, reduce heat to medium, and cook until the liquid is reduced by two-thirds. Strain through a fine-meshed sieve, pressing down to extract all flavor, and keep warm.

To prepare the vegetables: Heat the olive oil in a medium skillet over medium-high heat and saute the garlic and shallots until softened, 1 minute. Add the okra and saute 30 seconds. Add the corn and saute 1 minute. Add the peppers and cook 30 seconds, then add the tomatoes and cook 30 more seconds. Stir in the lime juice and cilantro, take the mixture off the stove, and keep warm.

To prepare the prawns: Light a charcoal fire and let the coals get white-hot. Or, light a gas grill and set on high. Spread out the prawns on a plate or baking sheet. Heat the olive oil in a small saute pan over medium-high heat and drizzle over the prawns. Place the prawns on the grill with tongs and baste with barbecue sauce. Cook 2 minutes, then turn and baste on the other side with barbecue sauce. Cook 2 minutes, or until just done through.

To serve: Place a large spoonful of vegetables in the center of each plate. Spoon shrimp glaze on one side of the vegetables. Place two prawns over each plate of vegetables. Sprinkle with chopped chives.

Quick And Healthy Prawn Recipes

Prawns are naturally very low in fat, but can be quite high in cholesterol – there is around 195mg per 100g of meat. However, this is still less than a single egg. They’re brilliantly versatile – you can swap them out for chicken or fish in most of the dishes you would cook – and they are rich in zinc, iron and omega-3 fatty acids. Prawns are also quite handy as they can be bought ready-cooked or cooked up in a matter of minutes. Don’t over-cook them though – you’ll know they’re over done if they curl up very tightly. Try these quick, easy and healthy recipes and thank us later. *Images courtesy: © Thinkstock photos/ Getty Images

Spicy Lime Barbecued Prawns

Succulent barbecued prawns. This makes the perfect summer meal when served with a crisp green salad.

Serves: 12

  • 48 king prawns, peeled and deveined
  • 4 limes, zested and juiced
  • 4 green chillies, seeded and chopped
  • 4 cloves garlic, crushed
  • 5cm (2 in) piece fresh ginger root, chopped
  • 1 medium onion, coarsely chopped
  • skewers

For the rest of the recipe: CLICK HERE

Chinese Steamed King Prawns

Fresh king prawns are steamed in a soy sauce, garlic and brandy. Simple and delicious.

Serves: 4

  • 20 raw king prawns with shell
  • 2 tablespoons light soy sauce
  • 5 cloves garlic, minced
  • 1 teaspoon brandy

For the rest of the recipe: CLICK HERE

Citrus Prawns

A light, healthy way to enjoy prawns. A great summer dish. You can also place the prawns on a skewer and barbecue them.

Serves: 6

  • 2 oranges, zested and juiced
  • 3 limes, zested and juiced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 3 cloves garlic
  • 675g (1 1/2 lb) king prawns, peeled and deveined

For the rest of the recipe: CLICK HERE

Easy Prawn Paella
Prawns, rice and diced tomatoes are simmered in chicken stock with threads of saffron in this quick and easy version of Spanish paella.

Serves: 4

  • 350ml (12 fl oz) water
  • 75g (3 oz) uncooked white rice
  • 1 clove garlic, minced
  • 450g (1 lb) fresh prawns, shelled and deveined
  • 1 (500g) tub chicken stock
  • 1 (400g) tin chopped tomatoes with juice
  • 4 saffron threads

For the rest of the recipe: CLICK HERE

Hot and sour prawn soup
Prawns are a source of selenium, which helps to protect the cardiovascular system.

Serves: 8

  • 1.4 litres (2 1/2 pints) fish stock
  • 1 tablespoon finely chopped lemongrass, or 1/2 teaspoon finely grated lime zest
  • 1 garlic clove, finely chopped
  • 1 fresh red or green chilli, finely chopped
  • 225g (8 oz) button mushrooms, sliced
  • 115g (4 oz) raw prawns, peeled and deveined
  • 2 tablespoons rice vinegar or white wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornflour
  • 2 spring onions, thinly sliced

For the rest of the recipe: CLICK HERE

Steamed prawn won tons
Easy to assemble, these tasty won tons make an ideal first course of an Oriental meal.
Ready in 35 mins

Grilled Shrimp with Tequila and Lime


  • 2 pounds (960 g) raw shrimp in their shells
  • 1 Tequila lime marinade (recipe follows)
  • Tequila lime marinade ingredients:
  • 1/4 cup (60 ml) Tequila
  • 1/3 cup (80 ml) lime juice
  • 1/3 cup water
  • 1 tablespoon Splenda
  • 1 tablespoon soy sauce
  • 2 cloves garlic, crushed


Step 1

Put your shrimp in a big zipper-log bag. Pour the marinade over them, squeeze out the air, and seal the bag. Put the bug in the refrigerator, and let the shrimp marinate for at least a few hours, turning the bag now and then.

Step 2

When it's time for dinner, drain off the marinade into saucepan, and grill or broil your shrimp(3 to 4 minutes per side). While the shrimp is cooking, boil the marinade hard for a few minutes. This kills the germs so you can serve it as a dipping sauce for a grilled shrimp.

Step 3

Tequila Lime Marinade: Combine all ingredients together. Mix them well. Store in the refrigerator until ready to use.

Step 4

Excellent dipping sauce for grilled shrimp Yield: Roughly 3/4 cup(enough for boneless, skinless chicken breasts or a couple of pounds of shrimp). In the whole batch, there are 13 g of carbohydrates,1 g of fiber.

Grilled Cilantro Lime Shrimp

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Grilled Cilantro Lime Shrimp is an easy recipe with a marinade of lime juice, olive oil, garlic and cilantro you can grill indoors or out in 30 minutes!

Move over Grilled Chicken Breasts, this yummy new Dinner Recipe is here to be the best BBQ main dish all summer long! This quick and easy shrimp recipe is sure to be a huge hit the whole family will love.


A quick marinade and a little time on the grill is all it takes to make the most delicious grilled shrimp for tacos, appetizers, or pasta in no time. This shrimp recipe is so easy to make and is ready in about 30 minutes with simple, fresh ingredients.

The key to Grilled Cilantro Lime Shrimp is fresh ingredients. Fresh lime juice, olive oil, fresh cilantro, minced fresh garlic cloves, and fresh lime zest make a marinade packed with flavor. The acid from the lime juice makes these shrimp so tender in only 15 minutes.

If you love shrimp and tropical vacations, this is the perfect recipe for Shrimp Tacos. You’ll be imagining sandy beaches with every yummy bite of tender Grilled Cilantro Lime Shrimp wrapped in a warm tortilla topped with avocado. Having a margarita on the side doesn’t hurt this mini stay-cation meal either.

You can serve Grilled Cilantro Lime Shrimp as an appetizer by making mini skewers. Make a healthy main dish by topping White Rice (or Brown Rice) with the grilled shrimp. Top your Grilled Cilantro Lime Shrimp with Pineapple Salsa for the perfect light summery dish!

Grilled Cilantro Lime Shrimp are one of most delicious healthy main dishes that fits pretty much any diet that include meat. The marinade has no sugar and is low carb. Shrimp are naturally low fat and the small amount of olive oil is a healthy fat.

How long can I marinate Grilled Cilantro Lime Shrimp?

The most you want to marinate shrimp in an acidic marinade, aka with lime juice, is 20 minutes or your shrimp will become mushy. If grilling on an outdoor grill, you can thread the shrimp onto the skewers ahead of time to save time and marinate them later.

Tips for Grilled Cilantro Lime Shrimp

    • Fresh Shrimp: Buy your shrimp the same day you plan on making them. Raw shrimp doesn’t take long to thaw and will go bad pretty quickly in the fridge.
    • Jumbo Shrimp: Large shrimp or jumbo shrimp are the easiest for grilling so you are less likely to overcook them. Plus the vein is easier to see in jumbo shrimp.
    • Deveining: Use a small sharp knife and cut down the back of the shrimp down to the vein. Rinse shrimp under cold running water and slide your thumb down the back to remove the vein.
    • Cooking Time: According to the USDA’s Food Safety Guidelines, shrimp are fully cooked when they white and opaque on the inside. Look for a nice pink color on the outside.