Grilled Prawns with Sweet Potato and Miso Butter
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 delivers restaurant quality results. Succulent grilled prawns paired with caramelized sweet potato create a stunning plate that feels fancy but requires minimal effort. The miso butter is where the magic happens, adding umami depth that makes every bite irresistible. Sweet potatoes are packed with beta carotene, which supports eye health, while the fresh ginger and garlic bring anti inflammatory benefits to the table. Best of all, this dish uses simple ingredients you probably already have, making it both budget friendly and impressively delicious.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- 2 mediumsweet potatoes(cut into 1/4-inch wedges)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonswhite miso paste
- 2 tablespoonslime juice
- 3 tablespoonssesame oil
- 1 tablespoonsoy sauce
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 2 tablespoonssesame seeds(for garnish)
- 237 mlfresh cilantro(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. While heating, prepare the miso butter by whisking together softened butter, white miso paste, half the lime juice, minced garlic, and grated ginger in a small bowl until well combined.
Tip: Make the miso butter ahead of time and refrigerate it for easier handling.
- 2
Toss the sweet potato wedges with 1.5 tablespoons of sesame oil, salt, and pepper. Arrange them on the grill grates in a single layer and cook for 12-15 minutes, turning halfway through, until golden and fork-tender.
Tip: Use a grill basket if available to prevent wedges from falling through the grates.
- 3
While sweet potatoes cook, pat the prawns dry with paper towels and thread them onto metal skewers, about 6 prawns per skewer. Brush with remaining sesame oil and season with salt and pepper on both sides.
Tip: Soaking wooden skewers in water for 30 minutes beforehand prevents burning.
- 4
Once sweet potatoes are nearly done, place the prawn skewers on the grill. Cook for 2-3 minutes per side until the prawns turn opaque and develop char marks.
Tip: Avoid overcooking prawns as they become rubbery; they cook very quickly.
- 5
During the last minute of cooking, brush the miso butter generously over both sides of the prawns and allow it to caramelize slightly on the grill.
Tip: Reserve some miso butter for drizzling at the end for extra flavor.
- 6
Remove prawns and sweet potatoes from the grill. Arrange the sweet potato wedges on a serving platter and top with the grilled prawn skewers.
- 7
Drizzle any remaining miso butter over the dish, squeeze remaining lime juice over everything, and garnish with sesame seeds and fresh cilantro before serving immediately.
Tip: Serve with lime wedges on the side for additional brightness.
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