Grilled prawns are a tasty seafood main course but can be tricky, as overcooking them can make them dry and tough. Today we will see how to cook grilled prawns, learning not only how to cook them but also how to clean and eat them.
If you like shrimp recipes, don’t forget to read also the recipe:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons
- Energy 188.76 (Kcal)
- Carbohydrates 4.92 (g) of which sugars 4.60 (g)
- Proteins 20.47 (g)
- Fat 10.25 (g) of which saturated 1.34 (g)of which unsaturated 0.01 (g)
- Fibers 0.13 (g)
- Sodium 413.09 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 8 prawn (medium size)
- to taste salt
- to taste pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
Tools
- 1 Grill
- 1 Tongs preferably barbecue tongs
- 1 Bowl
- 1 Spoon
Procedure
Before cooking the prawns, they must be cleaned well; a common mistake with shellfish is not removing the black vein along the back under the shell (exoskeleton).
How to clean prawns? You can remove the black vein by making a complete cut along the back of the prawns or simply removing it with a toothpick by sliding it between the shell segments.
Prepare a marinade for a more flavorful and juicy result!
How to marinate the prawns? Simply put 1 tablespoon of oil and 1 of lemon juice in a bowl and mix them well. Add some grated lemon zest for more aroma. Avoid parsley at this stage as it would burn during cooking, and I also advise against using garlic, as it’s too strong and would overpower the flavor of the prawns. Do not add salt either, as it draws out moisture during cooking, drying out the prawns… such a pity!
Marinate in a bowl at room temperature for 20-30 minutes. If you have time, overnight in the fridge is fine too. With a vacuum machine using the specific function, 15 minutes in the bowl will suffice.
If using a grill to cook the prawns, place it on high heat; it should be hot before placing the prawns on it. If grilling over coals (or on the barbecue), place them away from the flame at the outer edges, as too much heat would dry them out.
Cook for a couple of minutes on each side, you’ll see the shell turn whiter and crispier. Flip them to the other side and complete the cooking. I recommend a gentle cooking; aggressive and prolonged cooking will make the prawns dry and tough.
Remove from heat and season with salt and pepper and a drizzle of the remaining marinade before serving.
Your grilled prawns are ready!
Plating Tips:
Serve the prawns with a side salad perhaps dressed with a vinaigrette or a yogurt-based sauce. To complete the dish, I suggest cooking some confit tomatoes and serving them alongside.
Pairing Grilled Prawns:
Which wine to pair? I recommend a Gavi to enhance the flavor of the grilled prawns; this pale straw-colored white wine has a dry, fresh, and harmonious taste ideal for shellfish and will be perfect to accompany them at the table.
