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How to make grilled garlic prawns like Neil Perry

Grilled Prawns by Neil Perry. Photograph by Dominic Loneragan. PhotographY by Dominic Loneragan

Impress your guests this weekend with this Grilled Garlic Prawn recipe by Neil Perry. Glazed in a Mexican-inspired Prawn marinade, these mouth-watering King crustaceans are best served fresh out of the oven; the perfect choice for winter time entertaining.

G R I L L E D  P R A W N S


  • King prawns (2 per guest)
  • 5ml Extra virgin olive oil
  • Prawn marinade

To serve

  • 5ml Fresh lemon juice
  • Salt flakes
  • Fresh flat parsley leaves, finely chopped
  • Extra virgin olive oil


  1. Split prawns in half when they are frozen, and remove the intestinal tract.
  2. Brush shells lightly with olive oil, then flip over and brush marinade liberally over flesh.
  3. Roast in hot oven for 5 minutes or cook on grill plate, flesh side down, until flesh has caramelised and cooked through.
  4. Arrange prawns on serving plate, squeeze over lemon, season with salt and pepper and finish with olive oil. 
  5. Serve immediately.

Grilled Prawns by Neil Perry. Photograph by Dominic Loneragan. Photography by Dominic Loneragan

P R A W N  M A R I N A D E


  • 45g Fresh garlic
  • 60g Ginger
  • 30g Parsley
  • 80g Oregano
  • 12g Lemon zest
  • 25g Mild Mexican Chili powder
  • 5g Salt flakes
  • 400ml Extra virgin olive oil


  1. Place all ingredients in a bowl and whisk to combine.
  2. Place in cryovac bag, vacuum seal and refrigerate until required.

Note. Best made on day of service.

Finishing touches...

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