Rosemary and Lime Prawn Braai with Paprika Dipping Butter



  • 1 kg large raw prawns, deveined and shells removed
  • 1/4 cup olive oil
  • 2 tablespoons freshly chopped rosemary
  • Zest and juice of 2 limes
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon smoked paprika
  • 1 garlic clove, minced


  1. In a large mixing bowl, combine the olive oil, chopped rosemary, lime zest and juice, salt, and black pepper.
  2. Add the prawns to the bowl and toss to coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  3. While the prawns are marinating, make the paprika dipping butter. In a small mixing bowl, combine the softened butter, smoked paprika, and minced garlic. Mix well until the butter is evenly infused with the paprika.
  4. Preheat your braai (barbecue) to medium-high heat.
  5. Thread the marinated prawns onto skewers and brush them with some of the remaining marinade.
  6. Place the prawn skewers on the braai and cook for 2-3 minutes per side or until they turn pink and are slightly charred.
  7. Serve the prawn skewers hot with the paprika dipping butter on the side.

Enjoy this Rosemary and Lime Prawn Braai with Paprika Dipping Butter for a flavorful and aromatic barbecue experience!

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