Category: Prawn Braai Recipes

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Rosemary and Lime Prawn Braai with Paprika Dipping Butter

Ingredients:

  • 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

Instructions:

  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!

Sweet Chilli and Coriander Prawn Braai with Chili Dipping Butter

Ingredients:

  • 1 kg large raw prawns, deveined and shells removed
  • 1/2 cup sweet chili sauce
  • 1/4 cup freshly chopped coriander
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • 1/2 cup unsalted butter, softened
  • 2-3 red chilies, finely chopped

Instructions:

  1. In a large mixing bowl, combine the sweet chili sauce, chopped coriander, minced garlic, lime 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 chili dipping butter. In a small mixing bowl, combine the softened butter and finely chopped red chilies. Mix well until the butter is evenly infused with the chili.
  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 chili dipping butter on the side.

Enjoy this Sweet Chilli and Coriander Prawn Braai with Chili Dipping Butter for a flavorful and spicy barbecue experience!

Taco Lime Prawn Sosaties

Ingredients

  • Juice of 2 limes, plus more wedges for serving
  • 1/4 c.red enchilada sauce
  • 2 tbsp.taco seasoning mix
  • 2 tbsp.vegetable oil
  • 1 tsp.garlic powder
  • 1 lb.medium shrimp, peeled and deveined
  • Freshly ground black pepper
  • Freshly chopped cilantro, for garnish

Directions

  1. In a large bowl, whisk together lime juice, enchilada sauce, taco seasoning, vegetable oil, and garlic powder and season with pepper.
  2. Add shrimp and toss until completely coated.
  3. Marinate 20 minutes.
  4. Heat grill to medium-high.
  5. Skewer shrimp and grill until pink and charred, 3 minutes per side.
  6. Garnish with cilantro and squeeze with more lime before serving.

Thai Prawn braai Skewer Rack

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Ingredients

  • 12 shell-on mozambican prawns
  • 4 tablespoons sweet chilli sauce
  • 2 limes or lemons
  • 1 tablespoon fish sauce
  • 1/2 a bunch of fresh coriander
  • 1 fresh red chilli
  • 4 cm piece of ginger
  • 2 clove of garlic
  • a dash of soy sauce
  • 1 stem fresh lemon grass ( if you can get it )

Directions

  1. Lay the prawns out on a board in 2 rows of 6, side by side like a rack of ribs, with the heads all facing the same way. Skewer each rack together with 3 skewers (roughly 20cm in length), one through the middle and one to either side. Put aside.
  2. Mix the sweet chilli sauce, the zest and juice of 1 lime and the fish sauce together in a tray. Pick the coriander leaves and put to one side, then finely slice the stalks and add them to the tray. Deseed and finely slice the chilli and peel and finely grate the ginger, then scatter into tray. Crush in the garlic (and lemongrass if you have it) , then give everything a really good mix up. Add the racks of prawns, then turn over a few times in the marinade to coat really well. Cover with cling film and place in the fridge for at least 2 hours, but preferably overnight.
  3. When you’re ready, preheat the braai. Cook the racks on a hot braai for 4 – 5 minutes, or until golden and cooked through, turning every 30 seconds and basting with the remaining marinade.
  4. Once cooked, remove to a serving board, squeeze over the juice from the remaining lime/lemon, sprinkle with the reserved coriander leaves, then serve with a fresh green salad, or as part of a barbecue spread.

Burnt orange prawn braai skewers

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Prawn braai ideas

Ingredients

  • 1/4 cup (60ml) olive oil, plus extra to brush
  • 1 1/2 teaspoon smoked paprika (pimenton)
  • 2 garlic cloves, crushed
  • 2 oranges, 1 juiced, 1 cut into wedges
  • 2 tablespoons finely chopped fresh oregano
  • 18 extra-large green king prawns, peeled (tails intact), deveined
  • 1 bunch asparagus, cut into 3cm lengths
  • 150g dried chorizo, cut into 18 pieces

Directions

  1. Combine the oil, paprika, garlic, orange juice and 1 tbs oregano in a small bowl. Add the prawns and toss to coat. Chill for 30 minutes to marinate.
  2. Soak toothpicks or skewers in water for 15 minutes. Heat a barbecue or chargrill to medium-high. thread 1 prawn, 1 piece of asparagus and 1 slice of chorizo onto each skewer. Repeat with remaining ingredients to make 18 skewers.
  3. Grill skewers, in batches, for 3 minutes each side or until cooked through. Scatter with remaining 1 tbs oregano. Brush orange wedges with a little extra oil, then grill for 2 minutes each side or until charred. Serve with prawn skewers.

Harissa-butter prawn braai

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Prawn braai ideas

Ingredients

  • 16 extra-large prawns
  • 100g butter, melted
  • 1½ tbs harissa (or other chilli paste)
  • 1 tbs soy sauce
  • Juice of 2 limes
  • 2 bunches broccolini, trimmed
  • 6 spring onions, trimmed, plus extra thinly sliced, to serve (optional)
  • 2 tbs rice bran oil
  • 2 packets (500g) microwaveable brown and wild rice, heated according to packet instructions
  • ¼ bunch coriander, chopped

Directions

  1. Using a sharp knife, butterfly the prawns by cutting along the belly and through the head until they open up flat, then de-vein.How to prepare prawns
  2. Heat a barbecue or grill pan to medium-high heat.
  3. Whisk together melted butter, harissa, soy sauce and half the lime juice, and season.
  4. Toss broccolini and spring onions with oil, season, then grill, turning once, for 3-4 minutes until lightly charred. Cool slightly, then cut into 6cm pieces. Place in a bowl with rice, coriander and remaining lime juice. Toss together and place in a serving bowl.
  5. Lightly brush prawns with half the butter mixture, then grill, turning occasionally, for 2-3 minutes until charred and just cooked.
  6. Arrange prawns on a large platter, scatter with sliced spring onion (if using) and serve with wild rice salad and remaining butter.

Chilli & coriander butter Prawn braai Skewers

A Prawn bbq idea with a spicey thai butter

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Prawn braai ideas

Ingredients

  • 1kg large raw tiger prawn , heads removed, but unpeeled

For the butter

  • 1 large garlic clove
  • 1 small bunch of coriander, roughly chopped
  • 1 red chili, deseeded and chopped
  • tsp paprika
  • black pepper and salt to taste
  • juice 2 lime, plus wedges to serve
  • 200g butter, softened

Directions

  1. To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy.
  2. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined.
  3. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.
  4. Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink.
  5. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns.
  6. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

Cajun Prawn Braai Kebabs

A Prawn bbq idea with a spicey Cajun perfect for a summer braai

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fish braai ideas

Ingredients

  • 1/2 kg. shrimp
  • 2 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. oregano
  • 2 lemons, sliced thinly crosswise

Directions

  1. Preheat braai grill to medium-high.
  2. Make Cajun spice mix. Combine salt, cayenne, paprika, garlic powder, onion powder, and oregano in a small bowl.
  3. Stir with a fork until evenly combined.
  4. In a medium bowl, toss prawns in olive oil.
  5. Add spice mix and toss prawns until its evenly coated.
  6. Thread prawns and lemon onto metal skewers (or wooden skewers that have been soaked for 20 minutes).
  7. Grill skewers until prawns are opaque and lemon is charred, about 4-5 minutes total, flipping once halfway.

Yummy Spicey Rum Prawn braai Skewers

A Prawn bbq idea with a Caribbean kick perfect for summer

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fish braai ideas

Ingredients

  • 1kg lb. shrimp, peeled and deveined
  • 3 tbsp. olive oil, divided
  • 1/3 c. sweet chili sauce
  • 1/4 c. soy sauce
  • 1/4 c. Captain Morgan Spiced Rum
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1/2 tsp. crushed red pepper flakes
  • 1 green onion, thinly sliced, for garnish

Directions

  1. Place Prawn in a large bowl. In a medium bowl, whisk together 2 tablespoons of olive oil, sweet chili sauce, soy sauce, rum, garlic, lime juice, and red pepper flakes.
  2. Add 3/4 of the marinade to the bowl of Prawns and let marinate in the refrigerator for 15 to 30 minutes.
  3. Heat up you braai and grill Prawns and cook on one side until golden, about 2 minutes.
  4. Put the grilled prawns in a pan using tongs and add the marinade, flip prawns, then brush with remaining marinade. Cook 1 to 2 minutes more.
  5. Garnish with green onions and serve immediately.

Pineapple Prawn braai Skewers

A tangy Prawn bbq idea perfect for summer

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fish braai ideas

Ingredients

  • 3 c. cubed pineapple
  • 1/2 kg. prawns, peeled and deveined
  • 3 tbsp. extra-virgin olive oil
  • 3 tbsp. sweet chili sauce
  • 2 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 2 tsp. toasted sesame oil crushed red pepper flakes
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt
  • Toasted sesame seeds, for garnish
  • Thinly sliced green onions, for garnish
  • Lime wedges, for serving

Directions

  1. Preheat grill to medium heat and place wooden skewers in water to soak. Alternate skewering pineapple and prawns until all are used, then place on a large baking sheet.
  2. In a medium bowl, combine olive oil, chili sauce, garlic, ginger, sesame oil, and red pepper flakes and season with salt.
  3. Whisk until combined and brush all over skewers.
  4. Place skewers on grill and cook, flipping once, until prawns are cooked through, 4 to 6 minutes total.
  5. Garnish with sesame seeds and green onions before serving.
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