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Piri-piri prawns

Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 134
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 0
  • Protein 15
  • Fat 8
  • Fibre 0
  • Salt 0.63

Nutrition per serving

  • Calories 134
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 0
  • Protein 15
  • Fat 8
  • Fibre 0
  • Salt 0.63

Ingredients

  • 4 tbsp sunflower oil
  • 4 garlic cloves, crushed
  • 2 red chillies, deseeded and finely chopped
  • ¼ tsp sea salt
  • ½ tsp paprika
  • 18 large fresh prawns in their shells (with the heads on if possible)
  • mint relish (see 'Goes well with)

Tip

Sara says...
Cooking prawns in their shells makes all the difference to their flavour, but shelling them is messy – so provide finger bowls, too.

Method

  1. Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.

  2. TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.

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