Grilled Prawns with Ginger
Prep
20 mins
Cook
8 mins
Servings
4
Difficulty
Easy
There's something magical about prawns on the grill, and this ginger version is one of my absolute favorites. Fresh ginger not only adds incredible warmth and flavor to the marinade, but it's also wonderful for digestion and reducing inflammation. What I love most about this dish is how quick it comes together, with just 20 minutes of prep and 8 minutes on the heat. You'll have restaurant quality seafood on your table faster than you can order takeout, and it won't break the bank either. The combination of lime, soy, and a touch of honey creates this beautifully balanced glaze that caramelizes perfectly as the prawns cook.
Ella x
Ingredients
- 1.2 kglarge prawns(peeled and deveined, leaving tails on)
- 4 cmfresh ginger(peeled and finely minced)
- 4garlic cloves(minced)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lime juice
- 2 tbspsoy sauce
- 1 tbsphoney
- 1red chilli(finely sliced, seeds removed for less heat)
- 2 tbspfresh coriander(chopped)
- 1 tspsesame oil
- 1 tspsea salt
- ½ tspblack pepper
- 2lime wedges(for serving)
Detail level
Instructions
- 1
In a bowl, combine minced ginger, garlic, olive oil, lime juice, soy sauce, honey, and sesame oil. Stir well until the honey is fully dissolved and the marinade is well combined.
Tip: Prepare this marinade while your grill is heating for efficiency.
- 2
Add the sliced red chilli and chopped coriander to the marinade, then season with sea salt and black pepper to taste.
Tip: Adjust the chilli quantity based on your spice preference.
- 3
Place the prepared prawns in a shallow dish and pour three-quarters of the marinade over them, gently tossing to coat evenly. Reserve the remaining marinade for serving. Let marinate for 10-15 minutes at room temperature.
Tip: Don't marinate too long as the acid in the lime juice can affect the prawn texture.
- 4
Preheat your grill to high heat (around 200°C or 400°F) and lightly oil the grates to prevent sticking.
Tip: A hot grill creates beautiful caramelization and prevents prawns from sticking.
- 5
Thread the marinated prawns onto metal skewers, spacing them about 1cm apart to ensure even cooking.
Tip: If using wooden skewers, soak them in water for 30 minutes beforehand.
- 6
Place the prawn skewers on the hot grill and cook for 3-4 minutes on the first side without moving them, allowing a slight char to develop.
Tip: Look for the prawns to turn from translucent to opaque at the edges.
- 7
Carefully flip the skewers and grill for another 2-3 minutes until the prawns are fully opaque and cooked through, with a slightly caramelized exterior.
Tip: Prawns cook quickly, so watch carefully to avoid overcooking and drying them out.
- 8
Transfer the grilled prawns to a serving platter and drizzle with the reserved marinade. Garnish with additional fresh coriander and serve immediately with lime wedges on the side.
Tip: The reserved uncooked marinade adds a fresh, vibrant finish to the dish.
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