Perfect barbecue prawns

Chuck another shrimp on the barbie, mate.

  • 15 mins cooking
  • Serves 4
  • Print
Doesn't get more quintessentially Aussie than chucking a shrimp on the barbie. Prawns cook quickly and stay succulent and best to serve with a squeeze of lemon.
Perfect for Christmas starters or your next summer get-together.


  • 1 kilogram uncooked medium prawns or 1.5kg large king prawns
  • 2 teaspoons olive oil
  • lemon cheeks, to serve


  • 1
    If using medium prawns, shell and devein prawns leaving tails intact. If using large prawns, butterfly by cutting through the body, just after the head, stopping just before the tail; remove the vein.
  • 2
    Toss peeled prawns with oil, or brush butterflied prawns with oil, season.
  • 3
    Heat a chargrill pan or barbecue to high; cook peeled prawns, in batches, for 1 minutes each side or until cooked through; the flesh will change from translucent to opaque. Cook butterflied prawns in the same manner, flesh-side down first.
  • 4
    Serve with lemon cheeks.

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