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These plump, succulent king prawns are marinated in a simple but powerful combination of olive oil, garlic, lemon juice, and chili flakes before being seared on a blazing hot grill. The high heat caramelizes the shells and locks in the natural sweetness of the prawns, while the marinade adds layers of flavor. Fresh parsley adds a bright, herby finish to what is a beautifully simple dish. Whether served as a starter or a light main course, these grilled prawns epitomize the fresh, unfussy flavors of Greek coastal cooking.
Prep
20 min
Cook
8 min
Total
28 min
Servings
4 srv
Difficulty
Easy
Calories
210 kcal
For 4 serving(s)
Per serving
Devein the prawns by cutting along the back and removing the dark vein. Leave the shells on for maximum flavor.
Whisk together the olive oil, minced garlic, lemon juice, chili flakes, salt, and pepper to make the marinade.
Toss the prawns in the marinade and let them marinate for 15-20 minutes.
Heat a grill pan or barbecue grill over very high heat until smoking hot.
Grill the prawns for 2-3 minutes per side until the shells turn vivid pink and the flesh is just cooked through.
Do not overcook — they are done the moment the flesh turns opaque.
Transfer to a serving platter, scatter chopped parsley over the top, and serve immediately with lemon wedges.
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