Grilled Prawns with Chimichurri
A bright, festive dish that brings colour and flavour to your holiday spread!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 20 – 30 minutes
Cooking time: 10 minutes
Ingredients:
- 1kg large prawns, deveined
- 2 Tbsp olive oil
- 1 Tbsp fish seasoning of your choice
- ½ tsp chili flakes
- Juice & zest of 1 lemon
For the Chimichurri:
- 1 cup fresh parsley, chopped
- ½ cup fresh coriander, chopped
- 4 garlic cloves, minced
- 1 red chili, chopped
- 2 Tbsp red wine vinegar
- ½ cup olive oil
- 1 Tbsp lemon juice & zest
- Salt & pepper, to taste
To serve:
- Lemon wedges
- Fresh coriander
How To Make Grilled Prawns with Chimichurri
- In a bowl, toss prawns with olive oil, garlic, fish seasoning, chili flakes, lemon juice, salt, and pepper.
- Let them marinate for 15–30 minutes while you make the Chimichurri.
- Add all ingredients for the Chimichurri into a bowl and mix until well combined.
- Season to taste with salt and pepper and set aside.
- Preheat the griddle pan over medium high heat, place the prawns directly onto the grill and cook for 2 – 3 minutes on each side.
- Place the cooked prawns onto a serving platter and serve.