Smoky grilled whole prawns seasoned with chili and spices, served with a swirl of creamy aioli and a caramelized lemon half for a bold and zesty seafood experience.

Why You’ll Love This Recipe

This recipe delivers an irresistible combination of smoky, spicy, and creamy flavors. The prawns are perfectly charred on the grill, infused with chili and paprika, then served with roasted lemon for a burst of citrus and aioli for cooling richness. Whether served as a light main dish or a vibrant starter, this dish is quick to prepare and bursting with bold Mediterranean flair.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb large whole prawns, deveined but shell-on
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste

For the accompaniments:

• 1/2 lemon, halved
• 1/3 cup aioli or garlic mayonnaise
• Crushed chili flakes (for garnish)

Directions

1. Preheat grill or grill pan to high heat. In a bowl, toss prawns with olive oil, smoked paprika, chili powder, salt, and pepper until evenly coated.
2. Place prawns and lemon halves (cut side down) on the grill. Cook prawns for 3–4 minutes per side until charred and opaque. Grill lemon until caramelized, about 5 minutes.
3. Swirl aioli onto a serving plate. Arrange grilled prawns alongside and squeeze roasted lemon over top just before serving.
4. Sprinkle with additional chili flakes for extra heat and serve immediately.

Servings and timing

Servings: 2–3
Prep time: 10 minutes
Cook time: 8 minutes
Total time: Approximately 18 minutes

Variations

• Garlic Herb Prawns: Add minced garlic and chopped parsley to the marinade for an herby twist.
• Citrus Marinade: Use a blend of lemon and orange juice for a more complex citrus flavor.
• Spicy Harissa Prawns: Replace chili powder with harissa paste for North African heat.
• Yogurt Dip Alternative: Serve with a herbed yogurt sauce instead of aioli for a lighter touch.
• Skewered Version: Thread prawns onto skewers for easier grilling and serving.

Storage/Reheating

Store leftover prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat until warmed through. Avoid microwaving to prevent a rubbery texture. Aioli should be stored separately and used within 2–3 days.

FAQs

Can I use peeled prawns for this recipe?

Yes, but shell-on prawns help retain moisture and deliver more flavor when grilled.

Is this dish very spicy?

It has a mild to moderate heat level. Adjust chili powder and flakes to your taste.

Can I use frozen prawns?

Yes, just make sure to thaw and pat them dry before marinating and grilling.

How do I know the prawns are cooked?

They should turn pink, opaque, and slightly firm to the touch. Overcooking can make them rubbery.

What can I use instead of aioli?

Garlic mayonnaise or a herbed yogurt dip both work well as substitutes.

Can I make this recipe indoors?

Yes, use a grill pan or cast-iron skillet to achieve similar results.

What sides go well with this dish?

Serve with crusty bread, grilled vegetables, or a light salad for a complete meal.

How do I get the perfect char on the prawns?

Ensure the grill is very hot and avoid moving the prawns too often during cooking.

Can I roast the lemon in the oven instead?

Yes, place cut-side-down on a baking tray and roast at 400°F (200°C) for about 10–15 minutes.

Is this recipe suitable for a party?

Yes, it’s quick, easy to scale up, and visually impressive—great for entertaining.

Conclusion

Charred chili prawns with roasted lemon and aioli are a vibrant and flavorful dish ideal for seafood lovers seeking bold tastes and quick preparation. With its smoky seasoning, zesty citrus finish, and creamy dip, it strikes a perfect balance of spice and richness. Whether served as a starter or a main, this dish is sure to impress with both taste and presentation.

Charred Chili Prawns with Roasted Lemon and Aioli

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2–3 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Halal

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Description

Smoky grilled whole prawns seasoned with chili and spices, served with a swirl of creamy aioli and a caramelized lemon half for a bold and zesty seafood experience.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb large whole prawns, deveined but shell-on
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1/2 lemon, halved
• 1/3 cup aioli or garlic mayonnaise
• Crushed chili flakes (for garnish)

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Instructions

1. Preheat grill or grill pan to high heat. In a bowl, toss prawns with olive oil, smoked paprika, chili powder, salt, and pepper until evenly coated.
2. Place prawns and lemon halves (cut side down) on the grill. Cook prawns for 3–4 minutes per side until charred and opaque. Grill lemon until caramelized, about 5 minutes.
3. Swirl aioli onto a serving plate. Arrange grilled prawns alongside and squeeze roasted lemon over top just before serving.
4. Sprinkle with additional chili flakes for extra heat and serve immediately.

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Notes

• Shell-on prawns help lock in moisture and flavor during grilling.
• Caramelizing the lemon enhances its sweetness and smoky depth.
• Use store-bought or homemade aioli for convenience and taste control.
• Serve with crusty bread or a light salad for a complete meal.

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Nutrition

• Serving Size: 1/3 of recipe
• Calories: 210
• Sugar: 1g
• Sodium: 480mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 18g
• Cholesterol: 160mg