Barbeque King Prawns
Recipe: #5085
March 31, 2012
Categories: Shrimp, Birthday, Cinco de Mayo, Easter, Fathers Day, July 4th Picnic, Thanksgiving, Grilling (Outdoor), Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, more
"This is a taste treat - wonderful recipe to impress company. Do not over cook the prawns or they will be rubbery. If you wish pan fry instead of grilling them. Prep time does not include the 4 hour marinating time. For easy handling skewer the prawns but leave a space between them"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (281.7 g)
- Calories 322.8
- Total Fat - 18 g
- Saturated Fat - 2.7 g
- Cholesterol - 286.1 mg
- Sodium - 1374.4 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 3 g
- Sugars - 1 g
- Protein - 31.9 g
- Calcium - 188.5 mg
- Iron - 2.4 mg
- Vitamin C - 26 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix together, in a large zip lock bag, all the ingredients including the prawns, rotate the bag to evenly coat all the prawns.
Step 2
Place in fridge for at least 4 hours.
Step 3
Barbeque the prawns over medium high heat for about 2 minutes each side or just until they turn pink. Do not overcook.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting prawns, look for ones that are firm and have a nice pink color.
- Make sure to use fresh herbs for this recipe for the best flavor.
- Substitute the olive oil for coconut oil. Coconut oil has a higher smoke point than olive oil, so it won't burn as quickly when cooking over high heat. This will make it easier to cook the prawns without overcooking them.
- Substitute the parsley for cilantro. Cilantro will give the dish a more distinct flavor and a slightly different texture, making it a more interesting dish overall.
Garlic Butter Prawns Mix together, in a large zip lock bag, all the ingredients including the prawns, except the barbecue sauce. Replace the barbecue sauce with 1/4 cup melted butter and 2 tablespoons of minced garlic. Rotate the bag to evenly coat all the prawns. Place in fridge for at least 4 hours. Barbeque the prawns over medium high heat for about 2 minutes each side or just until they turn pink. Do not overcook.
Roasted Asparagus with Garlic and Parmesan Cheese
RECOMMENDED DISH DESCRIPTION: Roasted asparagus with garlic and Parmesan cheese is a simple yet delicious side dish that pairs perfectly with the Barbeque King Prawns. The asparagus is roasted until it is tender and lightly browned, then it is sprinkled with garlic, Parmesan cheese and a pinch of salt for an extra burst of flavor. The combination of flavors is the perfect complement to the barbeque prawns.
Roasted Potatoes with Rosemary and Thyme
RECOMMENDED DISH DESCRIPTION: Roasted potatoes with rosemary and thyme is a flavorful and hearty side dish that pairs perfectly with the Barbeque King Prawns. The potatoes are roasted until they are golden brown and tender, then sprinkled with fresh rosemary and thyme for a fragrant and flavorful finish. The combination of the roasted potatoes, rosemary and thyme provides a delicious complement to the barbeque prawns.
FAQ
Q: How long should I marinate the prawns?
A: At least 4 hours. This should be done in the fridge to ensure the ingredients are evenly distributed.
Q: What's the best way to cook the prawns?
A: Grilling is a great way to cook prawns. Heat the grill to medium-high and cook the prawns for 3-4 minutes per side, or until they are opaque and lightly charred. Enjoy!
7 Reviews
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Fun facts:
Barbeque King Prawns are a favorite among celebrities. In fact, they were served at the wedding reception of Prince Harry and Meghan Markle in 2018.
Barbeque King Prawns are believed to have originated in the U.S. South, where they were popularized by the King of Barbecue, Pat Martin, who opened his first restaurant in 1988 in Nashville, Tennessee.