Grilled Prawns with Garlic, Parsley, Chilli and Caramelised Lemons

04 May 2020

Grilled Prawns with Garlic, Parsley, Chilli and Caramelised Lemons

20 Minutes | easy | Serves 4

This grilled shrimp recipe is so simple, very quick to cook and a real crowd pleaser. Make sure you suck all the lovely dressing off the shells before you peel the prawns, and have plenty of bread on hand to soak up what’s left on the plate.


  • 16 large prawns, shell on
  • 2 cloves garlic, very finely chopped
  • 1 red chilli, very finely chopped or 1-2 teaspoons chilli flakes
  • Small handful parsley leaves, finely chopped
  • 6 tablespoons olive oil, plus more for grilling
  • 2 lemons, cut in half
  • Crusty bread, to serve




Combine the olive oil, garlic, chilli, parsley and some salt in a bowl.

Recipe Image


Prawns in a bowl

Place the prawns in a bowl and add a splash of olive oil, plus some salt and pepper. Mix to coat the prawns.


Light one side of the Jupiter Outback BBQ

Light one side of the Jupiter Outback BBQ and turn the gas burners to high heat.


Add the lemons

Add the lemons cut side down and allow to caramelise for 5 minutes, before adding the prawns. Cook the prawns for 5 minutes, turning once, or until pink all over.

Recipe Image


Toss the cooked prawns

Toss the cooked prawns in the dressing and squeeze over some caramelised lemon juice. Serve with the remaining lemons and crusty bread.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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