BBQ Grilled Prawns with Garlic, Lemon & Chilli

Why You’ll Love This Recipe

This recipe brings together freshness, spice, and smokiness in one easy dish. You’ll love it because:

• It’s incredibly quick to make—just 30 minutes from start to finish.

• Uses only 5 main ingredients for maximum flavor with minimal fuss.

• Perfect for outdoor cooking and entertaining.

• The garlic, lemon, and chilli sauce works beautifully for dipping bread.

• Naturally gluten-free and adaptable for different spice preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/3 cup olive oil
Salt & pepper to taste
8 large prawns (shells on, vein removed)
2 cloves of garlic
1–2 chillies
1 tbsp fresh parsley (about 2g)
1 lemon – juice and zest

Optional:
Fresh lemon wedges for serving
Fresh crusty bread for dipping in the sauce

Directions

1. Prepare the BBQ by lighting firelighters in the bottom grill, topping with charcoal, and piling it in the center for concentrated heat. Let the coals heat until white-hot.

2. While the BBQ heats, make the sauce: Heat olive oil in a pan over medium heat. Grate in garlic, slice chillies, and fry for 2 minutes. Add lemon zest and juice, cooking gently until garlic is no longer raw.

3. Pour half the sauce over the cleaned prawns, working the marinade under the shells for even coverage.

4. Place a clean grill over the coals. Lay the prawns directly over the heat and cook for 45 seconds to 1 minute per side, until pink and lightly charred. If flames get too high, sprinkle water with your fingers to calm them.

5. Transfer cooked prawns to a tray and pour over the remaining sauce.

6. Serve immediately with optional lemon wedges and fresh crusty bread.

Servings and timing

Servings: 2
Prep time: 25 minutes
Cook time: 5 minutes
Total time: 30 minutes

Variations

• Swap prawns for large shrimp or langoustines for a different seafood twist.

• Add a sprinkle of smoked paprika to the sauce for a deeper, smoky flavor.

• Replace parsley with coriander for a fresh, citrusy herb note.

• Try lime instead of lemon for a tangier tropical flavor.

• Grill over wood chips instead of charcoal for an aromatic, rustic taste.

Storage/Reheating

BBQ grilled prawns are best enjoyed fresh off the grill, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat with a splash of olive oil, or briefly steam until heated through. Avoid microwaving for too long to prevent rubbery texture.

FAQs

How do I know when prawns are cooked?

Prawns are cooked when they turn pink on the outside and opaque white on the inside. Overcooking can make them rubbery.

Can I make this recipe without a BBQ?

Yes, you can use a grill pan or regular frying pan on the stovetop.

How spicy is this dish?

It depends on the type and amount of chillies used. You can adjust to your preferred spice level.

Can I prepare the marinade ahead of time?

Yes, you can make the sauce up to 24 hours in advance and store it in the fridge.

Should I peel the prawns before grilling?

Leaving the shells on helps keep the meat juicy and adds flavor, but you can peel them if you prefer.

Can I use frozen prawns?

Yes, just thaw them completely and pat dry before marinating.

What type of charcoal works best?

Lump charcoal gives a nice smoky flavor, but briquettes work well for even heat.

Can I add vegetables to the grill?

Yes, peppers, zucchini, or corn make great companions to this dish.

Is this recipe suitable for meal prep?

It’s best served fresh, but you can prep the marinade and prawns in advance to save time.

Can I double the recipe for a crowd?

Absolutely—just scale up the ingredients and cook in batches to avoid overcrowding the grill.

Conclusion

These BBQ grilled prawns with garlic, lemon, and chilli are a celebration of simple, fresh flavors. They’re quick to make, naturally gluten-free, and perfect for outdoor dining. Whether you’re cooking for two or a summer party, this recipe delivers the perfect balance of smoky, tangy, and spicy in every bite.

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