Grilled Prawns with Caramelized Brussels Sprouts and Garlic Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but comes together in under an hour. Grilled prawns are naturally lean and packed with protein, making them a healthier choice that still feels indulgent. What I love most is how simple it is to pull off. The caramelized brussels sprouts develop this amazing sweet and nutty flavor in just twenty five minutes, while the garlic aioli adds creamy richness without any complicated techniques. Everything comes together beautifully on the plate, and your guests will think you spent way more time in the kitchen than you actually did. It's perfect for a weeknight dinner or impressing friends at a casual dinner party.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- ½ kgfresh brussels sprouts(trimmed and halved)
- 4 tablespoonsextra virgin olive oil
- 5garlic cloves(minced)
- 1fresh lemon(zested and halved)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ½ teaspoonsmoked paprika
- 118 mlmayonnaise(for aioli)
- 2 tablespoonsfresh parsley(chopped)
- 1 tablespoonbalsamic vinegar
- 1 teaspoonhoney
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- 2
In a small bowl, whisk together the mayonnaise, 3 minced garlic cloves, half the lemon zest, and a squeeze of fresh lemon juice to create the garlic aioli. Season with a pinch of salt and set aside.
Tip: Make the aioli first so the garlic flavors can meld while you prepare the other ingredients.
- 3
Pat the prawns dry and toss them in a bowl with 2 tablespoons of olive oil, half the remaining garlic, smoked paprika, salt, and pepper. Set aside for 10 minutes to marinate.
Tip: Dry prawns will get better caramelization on the grill than wet ones.
- 4
In another bowl, combine the halved brussels sprouts with the remaining 2 tablespoons of olive oil, remaining garlic, balsamic vinegar, honey, salt, and pepper. Toss until evenly coated.
Tip: Cut the brussels sprouts to a similar size for even cooking.
- 5
Spread the brussels sprouts in a single layer on a grill-safe pan or create a foil packet with holes, and place on the grill. Cook for 15-18 minutes, stirring occasionally, until the outer leaves are deeply browned and crispy.
Tip: The caramelization is key—don't rush this step; high heat and patience create that delicious nutty flavor.
- 6
While the brussels sprouts are cooking, thread the marinated prawns onto skewers. Once the sprouts are nearly done, place the prawn skewers directly on the grill grates.
Tip: Grill the prawns for 2-3 minutes per side until they turn opaque pink and slightly charred.
- 7
Remove the prawns and brussels sprouts from the grill and transfer to a serving platter. Squeeze fresh lemon juice over both and sprinkle with remaining lemon zest and fresh parsley.
Tip: Don't overcook the prawns or they'll become rubbery; they only need a few minutes per side.
- 8
Drizzle or dollop the garlic aioli over the prawns and arrange the caramelized brussels sprouts alongside. Serve immediately while hot.
Tip: For extra flavor, serve with lemon wedges on the side for guests to add more brightness if desired.
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