Grilled Prawns with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite dishes to whip up when I want something that looks fancy but comes together in under an hour. Grilled prawns with beetroot is a beautiful combination that feels restaurant quality yet incredibly simple to execute at home. The earthy sweetness of roasted beetroot pairs wonderfully with succulent prawns, while a punchy balsamic glaze ties everything together. Beetroot is packed with nitrates that support heart health, making this dish as nourishing as it is delicious. Best of all, it requires minimal ingredients and just 25 minutes of cooking time, so even on busy weeknights, you can create something truly special for your table.
Ella x
Ingredients
- 20large prawns(peeled and deveined)
- 4beetroot(medium, peeled and quartered)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried or 1 tablespoon fresh)
- 1lemon(halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 1 tablespoonhoney
- ¼ teaspoonred chilli flakes
Detail level
Instructions
- 1
Preheat your grill to medium-high heat. While it heats, toss the beetroot quarters with 2 tablespoons of olive oil, salt, pepper, and thyme in a bowl.
Tip: Prepare beetroot first as it takes longer to cook than prawns.
- 2
Place beetroot on the grill and cook for 15-18 minutes, turning every 4-5 minutes until caramelised and fork-tender.
Tip: Beetroot should have charred edges but remain slightly firm in the centre.
- 3
While beetroot cooks, combine prawns in a bowl with remaining 2 tablespoons of olive oil, minced garlic, lemon juice, salt, pepper, and chilli flakes. Mix gently to coat.
Tip: Don't marinate too long or the acid will begin to cook the prawns.
- 4
Once beetroot is nearly done, move it to the cooler side of the grill and increase heat under the main cooking area.
Tip: This prevents the beetroot from burning while you cook the prawns.
- 5
Thread prawns onto skewers or arrange directly on the grill grates. Grill for 2-3 minutes per side until pink and cooked through.
Tip: Prawns cook very quickly; overcooked prawns become rubbery.
- 6
In a small saucepan off the grill, warm the balsamic vinegar and honey together for 1-2 minutes until slightly reduced and glossy.
Tip: This creates a light glaze without overwhelming the delicate prawn flavour.
- 7
Transfer grilled prawns and beetroot to a serving platter, drizzle with the warm balsamic glaze, and scatter fresh parsley over the top.
Tip: Serve immediately while prawns are still warm.
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