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

Nutrition per serving

  • kcal 134
  • fat 8g
  • saturates 1g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 15g
  • salt 0.63g


  • 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)


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


  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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