Shell-On Garlic-Lemon Prawns
20m prep 6m cook 26m ready
Shell-on prawns marinated in garlic, lemon zest, and olive oil, then grilled until opaque and finished with fresh lemon juice and parsley.
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Ingredients
- large raw prawns approximately 250–300 g shell-on
- 1 tbsp olive oil
- 1 clove garlic finely grated
- 1 tsp lemon zest finely grated
- 1/4 tsp fine sea salt
- Fresh black pepper
- 1 tsp lemon juice for finishing
- 1 tsp parsley chopped
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 72.4 mg
- Iron: 0.84 mg
- Magnesium: 14.9 mg
- Phosphorus: 62.5 mg
- Potassium: 207 mg
- Zinc: 0.46 mg
Let's Cook
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Step 1.
Trim the long antennae. Devein through the shell if needed, leaving the shell and head intact. Combine olive oil, garlic, lemon zest, salt, and pepper. Coat the prawns lightly and refrigerate for 15 minutes. Shake off excess marinade and grill over medium-high charcoal heat for approximately 2–3 minutes per side. Remove once the flesh is opaque and firm, and the prawns have reached 63°C internally. Finish with lemon juice and parsley. Shichirin tip: Avoid letting excess garlic fall directly onto the coals. The shells will pick up plenty of smoky flavour without requiring a heavy marinade.
Tips & variations
Shichirin tip: Avoid letting excess garlic fall directly onto the coals. The shells will pick up plenty of smoky flavour without requiring a heavy marinade.
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