Grilled Prawns with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just thirty minutes from start to table. The prawns get beautifully charred on the grill while the edamame steams alongside, creating a dish that feels fancy but requires minimal effort. I love that edamame is packed with plant based protein and fiber, making this meal both satisfying and nutritious. The bright citrus and garlic dressing brings everything together with vibrant flavor, and honestly, once you try grilling prawns this way, you'll find yourself making it again and again.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 473 mlfresh edamame(shelled)
- 4 tbspextra virgin olive oil
- 6garlic cloves(minced)
- 3 tbsplemon juice
- 2 tbsplime juice
- ½ tspred chilli flakes
- 1 tspsea salt
- ½ tspblack pepper
- 3 tbspfresh parsley(chopped)
- 2 tbspbutter
Detail level
Instructions
- 1
Pat the prawns dry with paper towels and place in a bowl. Add 2 tbsp olive oil, half the minced garlic, lemon juice, lime juice, chilli flakes, salt, and pepper. Toss gently to coat and let marinate for 15 minutes at room temperature.
Tip: Avoid over-marinating prawns as the acid can make them tough; 15 minutes is ideal.
- 2
While prawns marinate, heat 1 tbsp olive oil in a small skillet over medium heat. Add the thin-sliced garlic cloves and cook, stirring frequently, until golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate and set aside.
Tip: Watch the garlic carefully to prevent burning; it should be nutty and fragrant.
- 3
Bring a pot of salted water to a boil and add the edamame. Cook for 4-5 minutes until tender, then drain and set aside. Toss with 1 tbsp butter and a pinch of salt.
Tip: Frozen edamame can be used directly; just reduce cooking time to 3 minutes.
- 4
Preheat your grill to high heat and lightly oil the grates. Remove prawns from marinade, reserving the liquid.
Tip: Reserve the marinade to use as a finishing sauce for extra flavor.
- 5
Place prawns on the hot grill in a single layer. Cook for 2-3 minutes per side until they turn opaque and develop char marks. Do not move them around too much.
Tip: Prawns cook quickly; overcooking will make them rubbery, so keep a close eye on them.
- 6
Transfer grilled prawns to a serving platter. Pour the reserved marinade into a small saucepan and warm over medium heat for 1 minute, then drizzle over the prawns.
- 7
Arrange the warm buttered edamame around the prawns on the platter. Sprinkle the crispy garlic chips and fresh parsley over the entire dish.
Tip: Add the crispy garlic just before serving to maintain its crunch.
- 8
Serve immediately while the prawns are still warm and the edamame retains its heat.
Tip: Squeeze extra fresh lemon over individual servings if desired for brightness.
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