BBQ Teriyaki Prawns

    30 minutes

    These prawns are sensational! I have always marinated and cooked the prawns with the shell on. This requires the shells being removed prior to eating so make sure you have bowls of water with lemon for people to dip their fingers into. I would love to hear tweaks if anyone tries this recipe and shells the prawns prior to cooking.


    New South Wales, Australia
    5 people made this

    Serves: 6 

    • 1 kg (or more) green King Prawns
    • For the marinade
    • 1/2 cup soy sauce
    • 1/4 cup lemon juice
    • 1 tablespoon rice vinegar
    • 2 tablespoons mirin
    • 4 crushed garlic cloves
    • 2 tablespoons fresh grated green ginger
    • black pepper

    Preparation:10min  ›  Cook:5min  ›  Extra time:15min  ›  Ready in:30min 

    1. Combine marinade ingredients.
    2. Place prawns in a plastic container with a sealed lid and pour the marinade over prawns and stir through.
    3. Place in the fridge for 30 minutes. During the 30 minutes shake container to mix the marinade with the prawns.
    4. Heat BBQ.
    5. Cook prawns in batches until they turn pink and are slightly blackened. If you overcook the prawns the shells take more effort to remove.
    6. Note: this recipe is messy. It is best served to close family and friends - it is not suitable as finger food or for any fine dining experience.

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    This was really delicious and healthy! I stir fried this and added a slurry of cornstarch and water to thicken the sauce. I served it with stir fried veggies over brown rice. Both me and hubby really enjoyed it!  -  08 May 2013