📝 About This Recipe
Transport your senses to the Mediterranean coast with these succulent jumbo prawns, marinated in a vibrant blend of citrus, garlic, and traditional Lebanese spices. This 'Samak' specialty captures the essence of Beirut’s seaside dining, where the natural sweetness of the seafood is elevated by the smoky char of the grill and a hint of spicy Aleppo pepper. It is a celebratory dish that is as visually stunning as it is delicious, perfect for an outdoor summer feast.
🥗 Ingredients
The Prawns
- 1.5 pounds Jumbo Prawns (12-15 count, shell-on and deveined, heads left on for flavor if preferred)
The Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 5 cloves Garlic (mashed into a fine paste with a pinch of salt)
- 1 teaspoon Aleppo Pepper (gives a mild heat and fruity undertone)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Dried Oregano (Mediterranean variety)
- 1 teaspoon Sea Salt (or to taste)
The Garlic-Lemon Butter Sauce (Toum-Style)
- 4 tablespoons Unsalted Butter (melted)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from one large lemon)
For Garnish
- 1 Lemon Wedges (for serving)
- 1/2 teaspoon Sumac (for a bright, acidic finish)
- 1 sprig Fresh Cilantro (optional for color)
👨🍳 Instructions
-
1
If using frozen prawns, thaw them completely in the refrigerator and pat them thoroughly dry with paper towels. Keeping the shells on protects the delicate meat from the high heat of the grill.
-
2
Using a pair of sharp kitchen shears, butterfly the prawns by cutting through the back of the shell from the head to the tail, taking care not to cut all the way through the meat.
-
3
In a large glass bowl, whisk together the extra virgin olive oil, lemon juice, mashed garlic paste, Aleppo pepper, cumin, dried oregano, and sea salt to create the marinade.
-
4
Add the prawns to the bowl and toss gently by hand, ensuring the marinade penetrates the butterflied shells. Cover and refrigerate for 20-30 minutes; do not exceed this time or the acid will 'cook' the seafood.
-
5
Preheat your outdoor grill or a heavy cast-iron grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
-
6
While the grill heats, prepare the finishing sauce by whisking the melted butter with the chopped parsley and lemon zest in a small ramekin.
-
7
Place the prawns onto the hot grill grates. If using a butterflied technique, start with the flesh side down to get a quick sear for about 2 minutes.
-
8
Flip the prawns onto their shells. You will see the shells turn a vibrant orange-pink and the meat will become opaque.
-
9
Grill for another 2-3 minutes on the shell side. The total cooking time should be 4-5 minutes depending on the size of the prawns. Avoid overcooking, as they can become rubbery.
-
10
During the last minute of grilling, use a pastry brush to coat the prawns with a little bit of the prepared garlic-lemon butter sauce.
-
11
Remove the prawns from the grill and transfer them immediately to a warm serving platter.
-
12
Drizzle the remaining garlic-lemon butter over the top and sprinkle with a dusting of sumac for that signature Lebanese tang.
-
13
Garnish with fresh lemon wedges and a few sprigs of cilantro or extra parsley before serving immediately.
💡 Chef's Tips
Always use prawns with the shell on; it acts as a heat shield and keeps the interior incredibly juicy. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Aleppo pepper is traditional, but if you can't find it, a mix of 3 parts sweet paprika and 1 part cayenne pepper is a great substitute. Don't discard the heads! They contain the most concentrated 'ocean' flavor which seasons the meat as it grills. Ensure your grill is screaming hot before starting to get those beautiful char marks without overcooking the center.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy Lebanese Vermicelli Rice to soak up the garlic butter. A side of classic Hummus or Baba Ganoush provides a creamy contrast to the charred seafood. Pair with a crisp, chilled Lebanese white wine like a Chateau Musar Jeune White or a dry Rosé. A fresh Fattoush salad with plenty of toasted pita chips adds a wonderful crunch to the meal. Provide extra 'Toum' (Lebanese garlic sauce) on the side for those who love an intense garlic punch.