Easy Grilled Prawns

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Pot Grilled Shrimps Recipe @ Recipes From A Pantry

These grilled prawns always featured during our long lazy Sierra Leonean brunches under the shaded veranda. Three generations of family members plus as many friends and neighbours (who felt like it) would hang out, have important business conversations (or gossip in shorthand). We children would play, jumping off the veranda wall, throwing sticks at the mango trees to try and get mangoes to fall. I’ve learned since being in the UK that people do this to get conkers. Good for you, I’ll stick to mangoes. All this fun was just the sideshow to filling up with plantains, chicken, jollof rice and these prawns.

Drinks were an important part of these gatherings. The “coolman”  ice box would be laden with ice cold ginger beer for the children and beers for everyone else.  It was an honour to be the ‘keeper’ of the bottle opener so just as much as it was to get the coldest  ginger beer from the bottom of the ice box.

Why Make This Recipe

  • Weeknight dinner in less than 15 minutes.
  • Well it is grilled food on a stick? So yes please prawns on skewers.
  • Simple and easy to adapt to suit various tastebud.

Ingredient Notes

  • Prawns – this uses raw prawns especially peeled cleaned. If you have unpeeled ones, you would need to peel it first. Use either fresh ones or frozen defrosted ones.
  • Chili paste – This recipe calls for a mild chili paste. But feel free to up the spice level. Korean pepper paste is a fun option.
  • Gluten free soy sauce – To keep this gluten free, use gluten free soy sauce. But if not then you can use regular soy sauce.
  • Maple syrup – For a little bit of sweetness but you can use honey or agave instead.
  • Flavorings – I love a combination of garlic, ginger, red pepper flakes and lemon juice. Just make sure to use fresh lemon juice or fresh lime juice than the bottle stuff for the best result.
  • Oil – Use olive oil but you can use other oil like peanut or canola oil.

How To Grill Prawns Skewers

Get the complete ingredients list and instructions from the recipe card below.

  1. Soak wooden skewers in water for 30 minutes before using.
  2. Mix together olive oil, soy sauce, honey, chili pasta, lime juice, garlic, ginger and red pepper flakes (if using), in a large bowl.
  3. Add the peeled prawns to the bowl and mix until coated.
  4. You can cook straight away or leave to marinate. If marinating, marinate for 30 minutes. Thread shellfish (about 5-6) to each soaked skewer.
  5. Preheat the grill (or charcoal grill), broiler or griddle pan to medium high heat, oil the grates and grill the seafood for 2-3 minutes per side or until opaque.
  6. Transfer skewers to a plate and serve immediately with lime wedges or lemon wedges.

Cook In The Air Fryer

  1. Make skewers as you did in the instructions above using steps 1-4.
  2. Preheat Air Fryer to 350 degrees F /1 80 degrees C. Place skewers in the Air Fryer, making sure the skewers don’t touch. 
  3. Cook for 5-8 minutes, turning skewers halfway through the cook time. Remember that air fryer temperatures vary, so do start with less time and then add more as needed.

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Pot Grilled Shrimps Recipe @ Recipes From A Pantry
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4.25 from 4 votes

Easy Grilled Prawns

Quick easy grilled seafood bursting with flavour and perfect for brunch and lazy family gatherings.
Prep Time30 minutes
Cook Time6 minutes
Total Time36 minutes
Servings: 4
Calories: 186kcal
Author: Bintu Hardy


  • 500 g tiger prawns with shells on
  • 1 tsp ground coriander
  • 1/4 tsp maggi cube crumbled*
  • 1/8 tsp chilli flakes
  • 1/2 tsp dried thyme
  • 1/2 tsp ground white pepper
  • 1/2 tsp powdered ginger
  • Salt
  • 2 garlic cloves minced
  • 3 tbsp sunflower oil


  • Mix all the ingredients including the oil together and let marinate for at least 30 mins.
  • Cook the prawns for about 2-3 minutes on each side on your barbecue – until they are cooked through.
  • Serve the prawns straight away, or they are very good cold for picnics.
  • These grilled prawns pair well with some chilled Alexandre Merlin Champagne from Waitrose.
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*Maggi is a stock cube used in Africa and found in African shops or online. If you don’t have it you could add in some extra coriander or a similar stock cube. You can easily add more chilli if your palate takes it.


Serving: 4servings | Calories: 186kcal | Carbohydrates: 2g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 157mg | Sodium: 739mg | Potassium: 141mg | Vitamin A: 245IU | Vitamin C: 1.3mg | Calcium: 70mg | Iron: 0.5mg


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    1. Yeah sometimes it is quite hard to tell right – Waitrose Cellar have pairing suggestions on their website too.

  1. Have you seen the price of lobster in the UK? I really miss the fresh shellfish from when I lived in Australia. I guess you notice the difference in prices too. I’m sure tossing sticks at mangoes would be far better than collecting fallen conkers. But the fruit needs a better climate than we have here in England.

    1. I know re lobsters. We live near the seaside so manage to get some good deals occasionally. And re the mangoes – I can but dream right?

  2. I don’t eat prawns but this does look lovely and dishes like these are very popular in my home country of South Africa (no live in the UK) and champers is good at anytime I say – great post

    Laura x

  3. Just say the word and I will be round to taste more pairings. What a great story and recipe too. I adore prawns and with the bubbly this just makes for a very happy occasion.

    1. Madeleine – I am sure Waitrose will be please if we plan up some pairing parties with their wines as the main draw.

    1. The main thing is pairing the prawns and the champagne – so you can substitute these prawns for shelled ones.