Description
Discover how to make Chimichurri Grilled Prawns with our simple recipe. Learn the secrets to juicy, flavorful prawns that will elevate your next barbecue.
Ingredients
- 1 pound (454 g) large prawns, peeled and deveined (450 grams)
- 1/4 cup (60 ml) olive oil (60 milliliters)
- 1/4 cup (60 ml) fresh parsley, finely chopped (15 grams)
- 3 tablespoon (45 ml) s fresh cilantro, finely chopped (12 grams)
- 3 tablespoon (45 ml) s vinegar (45 milliliters)
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) dried oregano (1 gram)
- 1/2 teaspoon (3 ml) red pepper flakes (1 gram)
- Salt to taste
- Black pepper to taste
- 1 lemon, juiced
Instructions
- In a bowl, combine olive oil, parsley, cilantro, vinegar, minced garlic, dried oregano, red pepper flakes, salt, and black pepper.
- Mix ingredients well to form the chimichurri sauce.
- Place prawns in a shallow dish.
- Pour half of the chimichurri sauce over the prawns.
- Toss the prawns to coat them evenly.
- Cover the dish and refrigerate for 30 minutes to marinate.
- Preheat the grill to medium-high heat.
- Thread the prawns onto skewers, if desired.
- Grill the prawns for 2-3 minutes on each side until cooked through.
- Remove prawns from the grill and transfer to a serving platter.
- Drizzle the remaining chimichurri sauce over the grilled prawns.
- Squeeze fresh lemon juice over the prawns before serving.
Notes
- Ensure prawns are thoroughly coated with chimichurri for optimal flavor.
Let chimichurri rest briefly for garlic and herb flavors to blend.
Regulate grill heat to avoid flare-ups and prevent overcooking prawns.
