Sweet And Spicy Prawns

Prawns have such a delicate flavor that keeping from overwhelming them can be a challenge. We kept the shells on to protect them from over cooking, but the blackened flavor still came through. It was a little messy getting them out of their shells, but fun and worth the work! A fresh herb salad and light marinade made this a great appetizer.


  • 1 lb prawns, shell on and deveined
  • For marinade/dressing:
  • 1 lemon, juiced
  • 1 lime, juiced
  • 2 T rice wine vinegar
  • 1 T honey
  • 1 T red chili’s, minced or red chili sauce
  • 1 T fish sauce
  • 2 t fresh ginger, crushed
  • 2 cloves garlic, minced
  • 1 T each of red, yellow and orange mini sweet peppers, minced
  • 1 shallot, minced
  • For garnish:
  • 1 habanero pepper, sliced
  • 1 T fresh cilantro leaves
  • 1/2 t chives, minced
  • 1/2 t fresh black pepper


  1. Marinate prawns for 20 mins-1 hour in 1/2 the prepared marinade, reserving the other 1/2 for garnish.
  2. Preheat grill to cook on LOW setting in open flame mode.
  3. Skewer prawns with two skewers, running parallel about 2 inches apart, in order to keep them from churning up during grilling.
  4. Grill 2 minutes each side, brushing with marinade, or until prawns have turned fully pink and taken on a bit of char.
  5. Serve hot with the reserved marinade, fresh cilantro, sliced habanero and black pepper to garnish.

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