Yucatan Style Grilled Prawns

Summer is here and that means it’s time to fire up the grill. Although we love the staples; hamburgers, hot dogs, chicken, all the tried and true grill go-to foods, sometimes we just want something lighter. Nothing says refreshing summer evening like a bit of seafood. These Yucatan style grilled prawns are just the ticket. They are perfect to elevate a midweek meal or provide a much needed break from the heavier BBQ fare. Citrusy with a bit of spice and the fresh hits from lemongrass and cilantro, these prawns make a great addition for a light seafood platter in the sun or served with a simple salad. 

Yucatan Style Grilled Prawns

You will need the following ingredients:

• Shell on prawns (about 8 large prawns, if they are frozen, defrost them in salt water)

• 1 tbsp of red chilli flakes (we use gochugaru but you can use your favourite)

• 1 clove of garlic

• 1/2 tsp of grated ginger

• 1 1/2 tsp of rice vinegar

• 1/2 tbsp of white sugar

• 1/4 tsp (roughly) of lemongrass, finely chopped (white part recommended)

• Juice of 1-2 limes (about 3 tbsp) and 1 lime for serving

• 4 tbsp of salted butter

• Salt and pepper to taste

• Fresh coriander to serve

And the following equipment:

• Tray, with enough depth to soak skewers

• Wood skewers

• Measuring spoons

• Knife

• Cutting board

• Small mixing bowl

• Spoon for mixing

• Sauce pan

• Grill

• Tongs

Ok, now lets get cooking!

• Soak the wooden skewers in tap water for 2-3 hours, to prevent the skewers from burning on the grill

• In a small bowl, combine 1 tbsp of red chilli flakes, 1/2 tsp of grated ginger, 1 1/2 tsp of rice vinegar, and 1/2 tbsp of white sugar to make a paste

• Juice 1 or 2 limes, depending in the size, to get around 3 tbsp and add to chilli paste 

• Mince 1 clove of garlic

• Finely chop the white section of a piece of lemongrass, until you have about 1/4 tsp

• Mix garlic and lemongrass into chilli mixture

• Melt 4 tbsp of salted butter over low heat

• Remove from the heat and mix in the chilli mixture

• Drain the wooden skewers and skewer the prawns. If using large prawns, start the skewer at the end if the tail and gently but firmly run the skewer up the back while straightening the prawn until the skewer comes out of the head

• Return the prawn to the fridge to chill until you are ready to grill

• Start the grill and let the coals get to a good cooking temperature without large flames

• Just before cooking, drizzle around 1/3 of the sauce over the prawns so they are almost coated

• Grill the prawns for around 2-3 minutes a side. Warning: the sauce dripping off the prawns may cause small flare ups in the coals

• Serve with the remaining sauce, you can toss the finished shrimp in the sauce or use it as a dipping sauce (this is our preferred method)

• Finish with fresh coriander and a squeeze of lime 

Get fired up for summer

If you are looking for a lighter alternative to traditional BBQ offerings, look no further. These Yucatan style grilled shrimp are sure to please. Best with a chilled, crisp white and healthy dose of summer sunset. What other excuse do you need to get fired up this summer?