Marinated King Prawns

These Marinated King Prawns are quick to prepare, packed with flavour and perfect as an impressive starter or light meal. The prawns soak up a delicious combination of garlic, lemon, herbs and a little chilli before being cooked until tender and beautifully coloured. Serve them with a creamy, zesty dipping sauce and a little fresh garnish for an easy dish that looks far more complicated than it really is.

Prep Time 10

Cook Time 5

Marinating 30

Total Time 45

Servings Starters

Ingredients

Prawn Ingredients:

500 g king prawns large peeled and deveined
3 tbsp olive oil
2 cloves garlic finely minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
1 tsp smoked paprika
½ tsp chilli flakes
1 tbsp fresh parsley finely chopped
salt
freshly ground black pepper

Dip Ingredients:

100 g mayonnaise
50 g Greek yoghurt
1 tbsp fresh lemon juice
1 clove garlic finely grated
1 tsp sweet chilli sauce
1 tbsp fresh parsley or chives finely chopped
salt
black pepper

Instructions

Place the olive oil, garlic, lemon juice, lemon zest, oregano, smoked paprika, chilli flakes and parsley into a mixing bowl.
3 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1 tsp smoked paprika, ½ tsp chilli flakes, 2 cloves garlic
Season with a little salt and freshly ground black pepper, then stir thoroughly until everything combines.
salt, freshly ground black pepper
Add the king prawns and gently toss them through the marinade. Make sure each prawn receives a good coating.
500 g king prawns
Cover the bowl and place it in the refrigerator for 20–30 minutes. Avoid leaving the prawns in the acidic marinade for several hours because the lemon juice can affect their texture.
While the prawns marinate, prepare the dip. Combine the mayonnaise, Greek yoghurt, lemon juice, garlic, sweet chilli sauce and herbs in a small bowl.
1 tbsp fresh parsley, 100 g mayonnaise, 50 g Greek yoghurt, 1 tbsp fresh lemon juice, 1 tsp sweet chilli sauce, 1 clove garlic
Season the dip with salt and black pepper, then stir until smooth. Cover and refrigerate until required.
salt, black pepper
Heat a large frying pan, grill or barbecue until properly hot.
Remove the prawns from the marinade, allowing excess marinade to drain away. If using wooden skewers, thread the prawns onto them before cooking.
Cook the prawns for approximately 2–3 minutes on each side, depending on their size and the cooking method. They should become opaque and develop a lovely golden colour.
Remove the prawns from the heat as soon as they are cooked through. Take care not to overcook them, as they can quickly become firm and chewy.
Transfer the prawns to a warm serving plate and garnish with a little fresh parsley and lemon wedges.
1 tbsp fresh parsley
Serve immediately with the prepared dipping sauce.

Equipment

Notes

Serving:

Serve the prawns as a starter with the dipping sauce in a small bowl alongside them. A few lemon wedges add freshness and allow everyone to adjust the acidity to their own taste.

For a more substantial meal, serve the prawns with a crisp salad, crusty bread or seasoned rice. They also work particularly well as part of a sharing platter alongside grilled vegetables and other seafood.

Tips:

For a smoky barbecue version, cook the marinated prawns over a high heat until they develop lightly charred edges. Keep a close eye on them because king prawns cook very quickly.

Ingredient Variations:

The marinade can easily be changed to suit the occasion. Try replacing the oregano with coriander and adding a little grated ginger for a more Asian-inspired flavour.

Alternatively, add a small amount of honey for a sweeter finish or increase the chilli flakes if you enjoy more heat.

Important: If using raw king prawns, cook them thoroughly until they are opaque throughout and steaming hot in the centre. If using cooked king prawns, they only need reheating briefly rather than being cooked again.

Nutrition