Amalfi-style prawns

This light, summery recipe is inspired by reader Alba Carbonaro Johnson’s trips to Italy’s Amalfi coast

  • Prep:15 mins
    Cook:5 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 181
  • fat 6g
  • saturates 1g
  • carbs 10g
  • sugars 1g
  • fibre 0g
  • protein 21g
  • salt 0.7g


  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely crushed
  • 12-16 mint leaves, chopped
  • 450g raw, peeled prawns
  • 50g dry breadcrumbs
  • lemon wedges, to serve


  1. Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.

  2. Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.

  3. Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.

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