Barbecued Creole- Style Prawns

  • 14 Jul - 20 Jul, 2018
  • Mag The Weekly
  • Cookery


• 2tbsp mild paprika

• 1tbsp cracked black pepper

• 3tsp garlic powder

• 3tsp onion powder

• 2tsp salt

• 1tsp cayenne pepper

• 1tbsp dried oregano

• 1tbsp dried thyme

• 2tbsp olive oil

• 2kg large king prawns

• 1 fresh long red chilli, halved lengthways, thinly sliced (deseeded if desired)

• 2 green onions, thinly sliced

• ½ cup small fresh flat-leaf parsley leaves

• Lime wedges, to serve


Place spices and dried herbs in a small bowl and stir to combine. Place the prawns in a large bowl and sprinkle over the spice mix. Toss to coat. Heat oil on a flat plate of barbecue over medium-high heat. Add prawns and cook, turning frequently, for two to three minutes or until changed in colour and just cooked through. Place prawns on a serving platter. Sprinkle with chilli, green onions and parsley, and serve with lime wedges.