BBQ Grilled Prawns

Prawns cook very quickly on a hot grill, typically requiring only about 2 to 3 minutes per side. They are done when the flesh turns fully pink and opaque, and overcooking even briefly can make them rubbery, so it is important to watch them closely.

Grilling prawns shell-on is generally recommended for maximum flavor, as the shell protects the delicate meat from drying out and imparts a richer taste during cooking. Many traditional preparations, including South African braai and Argentine parrilla styles, leave the shell on, though deveining before grilling is advisable.

Popular marinade combinations include olive oil, garlic, lemon juice, and fresh herbs such as parsley or cilantro, though regional traditions vary widely. South African braai preparations often use peri-peri or garlic butter, while Argentine parrilla-style grilling tends toward minimal seasoning with just salt and a squeeze of lemon after cooking.

Large or jumbo prawns—typically graded as U/15 or 16/20 (meaning 16 to 20 per pound)—are ideal for grilling because their size makes them easier to handle on grill grates and less prone to overcooking. Smaller prawns can be grilled successfully but are best threaded onto skewers to prevent them from falling through.