Grilled Prawns with Mojo Verde

02 Feb 2021

Grilled Prawns with Mojo Verde

10 Minutes | easy | Serves 2

Mojo verde belongs to a family of vibrant green sauces that work so well with grilled food – seafood in particular. This is such a quick dish to put together and is perfect when you need some strong, bright flavours, fast.


  • 10 king prawns
  • 6 cloves garlic
  • 1 large bunch coriander (around 100g)
  • 2 tablespoons sherry vinegar
  • 1 teaspoon cumin seeds, toasted and ground (or use ground cumin)
  • 4 tablespoons olive oil
  • Neutral oil, for cooking




Combine the garlic, coriander (stalks and leaves), sherry vinegar, cumin, olive oil and some salt in a small food processor or pestle and mortar.

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Blend to a coarse paste.

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Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ.


Lightly coat the prawns

Lightly coat the prawns in a tablespoon or so of neutral oil.​​​​​​​

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Grill the prawns

Grill the prawns for a couple of minutes on each side, or until pink and cooked through.

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Serve with a scattering of sea salt

Serve with a scattering of sea salt, a little olive oil and the mojo verde. ​​​​​​​

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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