Grilled Prawns with Plantain
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Succulent grilled prawns paired with caramelized plantains create a beautiful balance of smoky and sweet that feels fancy but couldn't be easier. The garlic butter and fresh lime juice bring everything together with bright, zesty flavors. Plus, prawns are packed with lean protein and selenium, which supports your immune system, making this dish as nutritious as it is delicious. Whether you're cooking for guests or treating yourself to something special, this one never disappoints.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- 2ripe plantains(peeled and sliced lengthwise into 1/4-inch thick pieces)
- 4 tablespoonsunsalted butter(divided)
- 6garlic cloves(minced)
- 2fresh limes(juiced)
- 118 mlfresh cilantro(chopped)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- ¼ teaspoonred chili flakes
- ½ teaspoonsmoked paprika
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Tip: Allow the grill to reach proper temperature for about 10 minutes before cooking.
- 2
Pat the prawns dry with paper towels and toss with 1 tablespoon of olive oil, sea salt, black pepper, chili flakes, and paprika in a bowl.
Tip: Dry prawns will develop better color and texture on the grill.
- 3
Brush both sides of the plantain slices with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
Tip: Thinner slices will cook faster and become crispier than thicker ones.
- 4
Place the plantain slices on the grill first, as they require about 4-5 minutes per side to become golden and caramelized. Set aside on a warm plate once cooked.
Tip: Don't move the plantains frequently; let them develop a nice char for enhanced flavor.
- 5
Grill the seasoned prawns for 2-3 minutes per side until they turn opaque and slightly charred, working in batches if necessary to avoid overcrowding.
Tip: Prawns cook quickly; overcooked prawns become tough and rubbery.
- 6
While the prawns finish cooking, melt 4 tablespoons of butter in a small saucepan over medium heat and add the minced garlic, stirring constantly for about 1 minute until fragrant.
Tip: Watch the garlic carefully to prevent it from browning too much.
- 7
Remove the garlic butter from heat and stir in the fresh lime juice and chopped cilantro, mixing well to combine.
Tip: Adding lime juice off heat prevents the cilantro from darkening.
- 8
Arrange the grilled plantain slices on serving plates and top with the hot prawns, then generously drizzle the garlic-cilantro butter over everything.
Tip: Serve immediately while everything is still warm for the best flavor and texture.
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