Spicy Barbecued Chilli Prawns

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    Spicy Barbecued Chilli Prawns

    Spicy Barbecued Chilli Prawns


    212 people made this

    This is an great spicy barbecued prawns recipe with Tabasco, chilli and garlic. Makes a perfect summer dish.

    Serves: 6 

    • 1/3 cup (80ml) olive oil
    • 1/4 cup (60ml) sesame oil
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons Tabasco sauce
    • 2 tablespoons minced garlic
    • 1 tablespoon tomato sauce
    • 1 tablespoon chilli paste
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 3 tablespoons lemon juice
    • 1kg large prawns, peeled and deveined
    • 12 wooden skewers, soaked in water

    Preparation:10min  ›  Cook:4min  ›  Extra time:2hours marinating  ›  Ready in:2hours14min 

    1. Whisk together the olive oil, sesame oil, parsley, Tabasco sauce, minced garlic, tomato sauce, chilli paste, salt, pepper and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while barbecuing.
    2. Place the prawns in a large, resealable plastic bag or a bowl. Pour in the remaining marinade and seal the bag/cover the bowl. Refrigerate for 2 hours.
    3. Preheat the BBQ for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard marinade.
    4. Lightly oil the barbie. Cook prawns for 2 minutes per side until opaque, basting frequently with reserved marinade.
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    Reviews in English (215)


    bang - amazing flavour - perfect for the grill - followed the recipe exactly.  -  25 Dec 2014


    Wow - these definitely are "Amazing Spicy Grilled Shrimp"!!! If you like things spicy these are for you - if you tend to shy away from a little heat don't bother. I used Frank's Red Hot as my hot sauce (no way I was going to use 2 Tbsp. of tabasco as others had - that's just over the top burn you mouth off in my opinion). You can also adjust the amount of hot sauce and chile paste if you like. I didn't change a thing and thought these were great! I squeezed a bit of fresh lemon juice on them when they came off the grill - a definite keeper!  -  26 Oct 2010  (Review from Allrecipes USA and Canada)


    Wow! Quite possibly the best shrimp I've ever made. Instead of hot sauce and chili paste, I just used some SriRaCha (Thai hot sauce). A little spicy for the kids but I tried to turn it down a little by adding more lemon juice. Also, instead of parsley, I used cilantro. Grilled on perforated grill sheet so the shrimp stayed a little saucy. Excellent! Thanks for the recipe.  -  09 Aug 2007  (Review from Allrecipes USA and Canada)

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