Barbecue Prawns

Barbecue Prawns

  • Prep Time: 35 mins
  • Total Time: 40 mins
  • Servings: 6

    • About This Recipe

    “Yummy prawns for the BBQ. You may know prawns as shrimps.”

    Ingredients

  • 1 1/2 kggreen shrimp, peeled and deveined
  • bamboo skewer( soaked in cold water to prevent burning)
  • 1/2 cupolive oil
  • 2tablespoonshoney
  • 2tablespoonssweet chili sauce
  • 2tablespoonschopped Italian parsley
  • 2tablespoons lemons or 2tablespoonslime juice
  • 1/4 teaspoonfive-spice powder

    • Directions

  • Combine all the ingredients except prawns and bamboo skewers to make a marinade.
  • Mix prawns into the marinade and refrigerate for at least 30 minutes.
  • Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side.
  • Serve with salad.

    • Reviews

  • “Wonderful BBQ’d prawns!We don’t get the big, big, big green prawns that you have so I had to have 6 per skewer, used cilantro instead of Italian parsley (are they similar? I’m not sure but cilantro worked)-everything turned out great thanks Dale!”

  • “What a legend u r! I had to use crushed chilli as my kids can’t have the sugar that’s in the chilli sauce.The ingredients blended in so well together and I ended up having to eat the sausages we put on for the kids cause they ate all my prawns as well as their own :PThanks for this recipe!!! Go the Aussies :)”

  • “Found this to be quite sweet. It may have been the because my chilli sauce has honey in it on top of the hive honey that I used, which is sweeter than shop bought. Will cut back the honey to 1 Tbsp next time. Otherwise very nice.”

  • “Works well because the the honey and sugars in the chili sauce don’t have time to burn – the prawns cook so quickly.I liked this, Dh loved it.”

  • “Yes very yummy Dale! I used some Tiger Prawns and left the tail on them so it was convenient to pull them off the skewers.”

  • “Thoroughly enjoyed this recipe and for once followed it exactly.It is so easy to do and you get such good flavour.I am going to try this marinade for some chicken drumsticks this week, I think it will be equally as good for them.”

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