Jumbo Prawn Recipes: Tandoori, BBQ Skewers and Chutney Butter Grill

Jumbo prawns are at their best over high heat, picking up char and smoke while staying sweet and juicy inside. These recipes are designed for Jumbo Prawns and for the kind of grilling Pakistani families love – a charcoal BBQ on the roof, a garden gathering on a winter evening or an Eid get-together. Each one also works in a home oven if the coals aren't lit.

Grilling Basics for Jumbo Prawns

• Thaw frozen prawns fully in the fridge overnight before marinating.
• Remove the vein – in jumbo prawns it is large and gritty.
• Pat dry so marinades cling and the surface chars rather than steams.
• Let the coals burn down to a steady, glowing medium-hot heat.
• Oil the grill bars lightly to stop sticking.
• Cook until shells or flesh turn bright orange-pink and the thickest part is opaque throughout.

1. Tandoori Jumbo Prawns

Smoky, tangy and deep red, with a classic yoghurt marinade. Serves 4–6. Time: 40 minutes plus a short marinade.

Ingredients

• 1 kg jumbo prawns, peeled and deveined, tails on
• ¾ cup thick hung yoghurt
• 1½ tablespoons ginger-garlic paste
• 1½ teaspoons Kashmiri or mild red chilli powder for colour, ½ teaspoon hot red chilli powder
• 1 teaspoon roasted cumin powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, ¼ teaspoon haldi
• 1 teaspoon kasuri methi, crushed
• Juice of 1 lemon, 2 tablespoons mustard or plain oil, salt
• Melted butter for basting; chaat masala, onion rings and lemon to serve

Method

1. Season the prawns with salt and half the lemon juice. Refrigerate for 10 minutes, then pat dry.
2. Mix the yoghurt, ginger-garlic paste, spices, kasuri methi, oil and the rest of the lemon juice into a thick paste.
3. Coat the prawns well and refrigerate for 20–30 minutes – no longer.
4. Thread onto skewers, two skewers per row to stop them spinning.
5. Grill over medium-hot coals for about 3–4 minutes per side, basting with butter in the last minute, until lightly charred and opaque throughout.
6. Sprinkle with chaat masala and serve with onion rings, lemon and mint chutney.

Oven method: place skewers on a rack over a tray under a very hot oven grill, turning once, until charred and cooked through.

2. Lemon-Garlic BBQ Prawn Skewers

A lighter, bright marinade that lets the sweetness of the prawns come through. Serves 4. Time: 30 minutes.

Ingredients

• 750 g jumbo prawns, peeled and deveined
• 4 tablespoons olive or plain oil
• 6 cloves garlic, crushed; zest and juice of 1 lemon
• 1 teaspoon red chilli flakes, 1 teaspoon crushed black pepper, ½ teaspoon roasted cumin, salt
• Fresh coriander and mint, chopped
• Onion, capsicum and tomato chunks for threading (optional)

Method

1. Mix the oil, garlic, lemon zest, spices and salt. Toss the prawns in it and refrigerate for 15 minutes.
2. Thread prawns onto soaked wooden or metal skewers, alternating with vegetables if using.
3. Grill for 2–3 minutes per side until the prawns are opaque and lightly charred.
4. Squeeze over lemon juice, scatter herbs and serve with garlic naan or a fresh salad.

3. Split Jumbo Prawns with Green Chutney Butter

The showpiece: shell-on prawns split down the back and grilled with a herby butter. Serves 4. Time: 35 minutes.

Ingredients

• 8–12 headless shell-on jumbo prawns (or whole, if you like the heads)
• 100 g soft butter
• A large handful of coriander and a smaller handful of mint
• 2 green chillies, 3 cloves garlic, a small piece of ginger
• Juice of half a lemon, ½ teaspoon chaat masala, salt

Method

1. Blend the herbs, chillies, garlic, ginger, lemon and salt into a thick paste, then mix it into the butter.
2. With kitchen scissors, cut along the back of each prawn through the shell. Open slightly, remove the vein and rinse. Pat dry.
3. Spread the chutney butter generously into the opening of each prawn.
4. Grill shell-side down first for 3–4 minutes, then turn for a further 2–3 minutes, until the shells are bright orange and the meat is opaque right through.
5. Dot with any remaining chutney butter, sprinkle chaat masala and serve straight away.

Tip: butter can cause flare-ups. Move prawns to a cooler part of the grill if flames jump.

4. Lighter Option: Oven-Roasted Lemon Pepper Jumbo Prawns

No coals, very little oil and almost no washing-up. Serves 3–4. Time: 20 minutes.

Ingredients

• 500 g jumbo prawns, peeled and deveined, tails on
• 1 tablespoon oil
• 1 teaspoon crushed black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika or red chilli, salt
• Lemon slices and fresh parsley or coriander

Method

1. Heat the oven to a high temperature, around 220 °C.
2. Toss the dry prawns with oil, pepper, garlic powder, paprika and salt.
3. Spread in a single layer on a lined tray with lemon slices tucked between.
4. Roast for 6–8 minutes, until pink and opaque throughout.
5. Squeeze over roasted lemon, scatter herbs and serve with salad or steamed vegetables.

Serving Ideas for a Prawn BBQ

• Mint chutney, imli chutney and garlic mayo on the side.
• Grilled corn with lemon and chilli salt.
• Kachumber salad and warm naan or paratha.
• A big platter lined with onion rings, lemon wedges and coriander for the whole prawns.

Fire Up the Grill

Thick, juicy prawns turn these simple marinades into a centrepiece. Choose shell-on or peeled on the Jumbo Prawns page, or compare grades in Prawns & Shrimp. Before your BBQ, read our guide to keeping jumbo prawns safe from fridge to grill.

Frequently asked questions

Why does my tandoori marinade slide off the prawns?

The yoghurt is probably too thin or the prawns were wet. Use thick hung yoghurt and pat the prawns dry before coating.

Can I grill jumbo prawns on a tawa instead?

Yes. Use a heavy tawa or griddle on high heat, cook in a single layer and turn once. You won't get smoke, but you will get good colour.

How do I stop prawns sticking to the grill?

Clean and oil the grill bars, make sure the coals are properly hot, and don't try to turn the prawns until they release naturally.

Can I prepare the chutney butter in advance?

Yes. Keep it covered in the fridge for a day or two, or roll it into a log and freeze it. Soften before spreading.