Traditional recipes

Skewered bbq prawns with rum sauce recipe

Skewered bbq prawns with rum sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades
  • Marinades for prawns

A very flavourful marinade and basting sauce for summertime barbecuing that works really well with fish. If using wooden skewers, soak in lime juice or white wine for some extra flavour.

17 people made this

IngredientsMakes: 4

  • 4 tablespoons honey
  • 1 teaspoon lime juice
  • 3 tablespoons rum
  • 1/2 teaspoon grated orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon freshly chopped coriander leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons cornflour
  • 20 raw peeled king prawns
  • 4 long wooden skewers

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat barbecue for medium heat, and lightly oil the grill grate.
  2. Mix together the honey, lime juice, rum, orange zest, orange juice, fresh ginger, coriander , salt, pepper and cornflour until smooth and thoroughly. Pour half into a smaller bowl for basting, pour the other half over the prawns.
  3. Thread 5 prawns onto each skewer, and sprinkle with salt and black pepper. Discard the marinade.
  4. Barbecue the prawns until pink and cooked through, about 4 minutes per side. Baste with rum sauce as they cook.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(21)

Reviews in English (16)

by JSYBULA

This was so delicious. I did not change a thing. I made this for a dinner party and everyone raved about how flavorful the shrimp was. I wish I could give this recipe 6 stars-07 Nov 2010

by Catherine L.

Easy and tasty, but I made it in the oven so it was probably not as good as it would have been on the grill! Keep for summer time...-08 Dec 2010

by Karen Bussenger

Tried the glaze on Mahi Mahi and baked it (poured 1/2 the glaze on top) - delicious... saved 1/2 the glaze, heated it until thick and bubbly, and poured over mahi when serving. This is a keeper for sure!-25 Oct 2010


Coconut Shrimp

I’m not the biggest fan of coconut but oddly enough, I am obsessed with coconut shrimp. I’ve only had it a few times because it’s always a bit pricey at the restaurant and I can’t stand having to pay an arm and a leg for something I could easily make right at home. Plus, the homemade version is always a million times better, right?

I’ve actually been wanting to make coconut shrimp for several months now but Jason was never available as my “official” hand model. He’s at school 14 hours a day, including the weekends, but earlier this week, he told me he could write his final paper at home. So I scurried out of the house for that emergency grocery run, scored some gorgeous shrimp and hurried home to fry these babies before the sun went down.

Now this recipe comes together very easily and quickly in a simple 4-step process. The flour mixture, the egg mixture, the coconut breadcrumb mixture and then into the oil. That’s it! It’s a 20 minute process altogether – easy peasy, right?

Just make sure you have that sweet Thai chili sauce ready to go because once these babies are fried, you won’t want to wait a single second before devouring them. They are unbelievably crispy with that wonderful coconut crunchiness, and with the sweet Thai chili sauce, it was absolute perfection.

So when you’re short on time and in need of a crowd-pleasing appetizer, these must be on your menu. It’s easy, simple and sure to disappear from your table!


Recipe Summary

  • ⅓ cup olive oil
  • ¼ cup sesame oil
  • ¼ cup chopped fresh parsley
  • 2 tablespoons hot sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon ketchup
  • 1 tablespoon Asian chile paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 tablespoons lemon juice
  • 2 pounds large shrimp, peeled and deveined
  • 12 wooden skewers, soaked in water

Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.

Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.

Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.


Best Grilled Marinated Shrimp Recipe

Ingredients

  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced garlic
  • 2 teaspoons Dijon mustard
  • 1/3 cup (80ml) dry white wine
  • 1/3 cup (80 ml) freshly squeezed lemon juice
  • 3/4 cup (180 ml) olive oil
  • 1 teaspoon chopped fresh rosemery leaves
  • 1 tablespoon finely chopped parsley
  • 1/4 cup finely chopped basil
  • 2 pounds (960 g) shrimp, shlled and deveined
  • salt and freshly ground black pepper to taste

Method

Step 1

In a large bowl, combine the shallots, garlic, mustard, wine, lemon juice, oil, rosemary, parsley, basil, salt, and freshly ground black pepper. Add the shrimp and stir to blend. Refrigerate and let stand a minimum of 2 hours.

Step 2

When ready to cook, preheat a cleaned,well-scrubbed outdoor grill to high. Brush the grill lightly with oil. Arrange an equal number of the shrimp-perhaps 7 or 8-on 4 skewers. Arrange them so that they will lie flat and touching when placed on the grill.

Step 3

Place the skewered shrimp on the grill and cook 1½ to 2 minutes, or until the shrimp can be lifted from the grill without sticking. Turn the shrimp and cook them 1½-to 2 minutes, or until done. Remove grilled shrimp from the skewers and arrange them, edges slightly overlapping, on each of 4 plates. Serve grilled shrimp with lemon wedges or, if you wish, with beurre blanc, or white sauce, spooned over.


50 Easy Grilling Recipes

The summer is all about taking it easy. When it comes to mealtime that means moving our cooking outdoors and firing up the grill. All it takes is few simple recipes (and a sunny day!) for laid-back barbecues and breezy al fresco family meals to come together with ease.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

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Place prawns on a hot grill or bbq, leg side down. Season with salt & pepper & a little olive oil.

Whilst prawns are cooking, melt butter in a small pan. Add garlic & chilli, fry until golden and fragrant. Add soy sauce & citrus juice to stop cooking.

Allow prawns to cook, shell side down until meat is firm and slightly translucent. Shells should be dark and fragrant.

Remove prawns from heat and arrange on platter, spoon over warm butter mixture and scatter with picked coriander leaves.


Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.

Place lemongrass paste and vegetable oil in a large bowl and combine.

Peel the prawns leaving the tails on. Add prawns and toss to coat. Thread onto skewers lengthways.

Cover and refrigerate for 1 hour to infuse flavours.

Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water. Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear. Reduce heat to low and cook covered for another 5 minutes. Remove from heat and stir through coconut cream, salt and extra chilli. Allow to stand for 5 minutes, covered.

Preheat a char grill or barbecue and cook for 1‐2 minutes each side or until just cooked through.


Facts about Shrimp

While writing this post I found out some really fascinating things that I wanted to share real quick - it's so much fun!

  • Did you know that there are over 2000 species of shrimp?
  • Commercial shrimp activities support a 50 billion dollar a year industry!
  • In 1735 beach seines (nets) were imported from France and the Cajun French Louisiana fishermen would use them to catch white shrimp and dry them out in the sun - a practice still done today!
  • A shrimp's heart is located in it's head.
  • The life span of a shrimp is 1-7 years. There are some species that can make it to 20 years though. The Hawaiian Red Shrimp has proven to live past 20 years in captivity.
  • The correct term for raw shrimp or uncooked shrimp - is green shrimp.
  • Shrimp is packed with selenium - which helps prevent tumor growth and lower the risk of many cancers.
  • Shrimp are all born male. then transform into females!

Now that you know more about this fantastic creature (the sexy shrimp) - let's get to talking about grilling them, lol!

Following is a list of 25 delicious grilled shrimp recipes from some blogger friends that I just had to share with The Cagle Diaries readers before this summer comes upon us.


Related Video

Great recipe to make for a party--easy (I made the skewers in advance), festive, and crowd pleasing.

This was OK. It is hard to get the fresh pineapple grilled nicely without turning the shrimp to rubber.

I love this recipe and make it frequently for guests. You can get the sugar cane swizzle sticks at www.HulaGirlFoods.com. Delicious!

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How to make New Orleans style barbecue shrimp

To begin, toss the peeled shrimp with the paprika, ancho chili powder, cumin, salt and a bit of sugar. Note that ancho chili powder is not the same as regular chili powder. Chili powder is a blend of spices, while ancho chili powder is a pure chili powder made from ground ancho peppers with deep rich flavor and mild to medium heat. Many large grocery stores carry it, and you can always find it at Whole Foods.

Melt five tablespoons of butter in a large skillet. Seems like a lot but remember this dish serves four people, and anyway it’s worth it.

Add the minced garlic and cook, stirring with a wooden spoon, for about a minute. Do not brown.

Add the shrimp and continue cooking until almost done but still opaque in spots. Keep the heat at medium so the shrimp cook gently if shrimp are cooked over high heat, they can seize up and become tough.

Add the Worcestershire sauce, lemon juice and a few tablespoons of water, and then continue cooking for a few minutes more until the shrimp are cooked.

Finally, scatter some thinly sliced scallions over top and serve.

If you’re serving this dish with rice, which I highly recommend, be sure to start the rice before you cook the shrimp so they’ll be done at about the same time. Hope you enjoy!