How’s this for the perfect summer dinner recipe?
Grilled prawns with fresh vegetables, seasoned with salt and pepper, and to top if off with some grilled pineapple. Feel free to alter the recipe to suit your own personal taste, or add a few extra vegetables into the mix.
500g prawns (uncooked)
Salt and pepper
- Heat some olive oil over a hot pan, then slice the onion and scallions. Cook until glossy.
- Chop off the extra bits from the prawns then lay them flat over the grill. Slice the pineapple and remove the core before grilling the pieces with the prawns. Remember to turn them over.
- Boil some fresh broccoli and cauliflower, add them into a bowl with the prawns and pineapple. Then season with salt, pepper or chilli flakes for an extra kick of flavour.
Image via Grok Grub
A fresh and easy recipe which takes just minutes to prepare, and is packed with lots of flavour as a lunch-time or afternoon snack.
Pair with a delicious salad, and a glass of crisp white wine if you’re entertaining over the holidays with some friends.
1/3 cup olive oil
2 tbsp bottled hot sauce
1 tsp smoked paprika
1 clove garlic (minced)
1 pound raw prawns (peeled and deveined)
- Place the wooden skewers in a container and fill with water. Let them soak for 30 minutes so the skewers don’t shed while you’re eating.
- Prepare the marinade in a small bowl by whisking together the olive oil, hot sauce, smoked paprika, and garlic.
- Pat shrimp dry with a paper towel, then cover completely with the sauce. Place in the fridge to marinate for 15-30 minutes.
- Pierce the shrimp through the head and tail, and prepare the grill with a few tablespoons of olive oil. Cook for 1-2 minutes on each side, and serve right away.
Image and Recipe via The Yummy Life
A healthy combo of superfoods and seafood in a dish that is mouth-wateringly delicious.
1kg green prawns, peeled and deveined
2tbsp extra virgin olive oil
i long fresh red chilli, finely chopped
2cm piece ginger, peeled and grated
1 lime, zested and juiced
2 tbsp fresh coriander, chopped
Salt and pepper
1 can (400g) cannellini beans, rinsed and drained
1 punnet cherry tomatoes, halved
- Combine prawns, half the olive oil, chilli, ginger, lime zest and half the coriander in a large bowl. Season with salt and pepper.
- Thread prawns onto presoaked skewers and transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Meanwhile, in a medium bowl, toss together beans, tomatoes, remaining olive oil and lime juice. Season with salt and pepper.
- Heat the barbecue. Then cook the skewers, turning for 3-4 minutes or until the prawns change colour and are lightly charred.
- Serve with bean salad and garnish with remaining coriander.