Grilled Prawns with Citrus Marinade
Recipe Date:
April 22, 2026
Serving Size:
4
Difficulty:
Easy
Measurements:
Imperial (US)
A Kiss of Fire, Salt, and Sunlight
Suggested Pairing
Tapara Chardonnay – crisp, lightly oaked or sparkling
Pairs beautifully with citrus zest, shellfish sweetness, and charred smokiness
Ingredients
- 1 lb (approx. 500g) large raw prawns, peeled and deveined, tails on
- 2 tablespoons olive oil
- Sea salt and freshly cracked pepper, to taste
- Optional: wooden or metal skewers
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- Zest of each citrus
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Pinch of chili flakes or minced red chili (optional)
- 1 tablespoon chopped fresh herbs (parsley, cilantro, or mint)
Directions
- Marinate the prawns
In a mixing bowl, whisk together all marinade ingredients. Add prawns and toss to coat. Marinate for 15–30 minutes in the fridge. - Preheat grill or grill pan
Lightly oil the grates. Heat to medium-high. - Skewer and grill
If using skewers, thread prawns onto them. Grill prawns for 2–3 minutes per side, until opaque and lightly charred. - Finish and serve
Plate with a sprinkle of sea salt, drizzle of reserved marinade or citrus segments, and fresh herbs. Serve immediately with lemon wedges and chilled Tapara Chardonnay.
Optional Additions
- Avocado citrus salad: avocado, grapefruit, radish, and arugula
- Herbed couscous or quinoa as a base
- Grilled peach halves or charred lemon for sweetness and contrast