📝 About This Recipe
Transport your senses to the sun-drenched coasts of Mozambique and Portugal with these succulent, jumbo tiger prawns. Marinated in a vibrant, homemade peri-peri sauce made from charred bird's eye chilies and aromatic citrus, these prawns achieve a perfect balance of smoky heat and refreshing acidity. The high-heat char from the grill caramelizes the shells, locking in the sweet, delicate juices of the seafood for a truly spectacular pescatarian feast.
🥗 Ingredients
The Tiger Prawns
- 12-16 pieces Jumbo Tiger Prawns (shell-on, deveined and butterflied)
- 2 tablespoons Olive Oil (for brushing)
- 1 teaspoon Sea Salt (flaky variety preferred)
Signature Peri-Peri Sauce
- 1 Red Bell Pepper (roasted and deseeded)
- 4-6 pieces African Bird's Eye Chilies (adjust based on heat preference)
- 6 pieces Garlic Cloves (peeled and smashed)
- 1 tablespoon Smoked Paprika (high quality Spanish pimentón)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1/4 cup Red Wine Vinegar
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil
Finishing & Garnish
- 2 tablespoons Unsalted Butter (melted)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 Lemon Wedges (from 2 lemons)
👨🍳 Instructions
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1
Prepare the prawns by using kitchen shears to cut through the back of the shell from the head to the tail. Use a small knife to devein, then press down gently to 'butterfly' them open while keeping the shell intact.
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2
Pat the prawns thoroughly dry with paper towels. This is crucial for achieving a good sear rather than steaming the seafood.
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3
To make the sauce, char the red bell pepper over a gas flame or under a broiler until the skin is blackened. Place in a bowl covered with plastic wrap for 10 minutes, then peel off the charred skin.
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4
In a blender or food processor, combine the roasted pepper, bird's eye chilies, garlic, smoked paprika, oregano, red wine vinegar, and lemon juice.
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5
Pulse the mixture while slowly drizzling in the 1/2 cup of olive oil until the sauce is emulsified but still retains a slight texture.
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6
Reserve half of the sauce in a small bowl for serving. Use the other half to coat the prawns, ensuring the marinade gets inside the butterflied shells. Let marinate for 20-30 minutes.
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7
Preheat your grill to medium-high heat (about 400°F/200°C). Ensure the grates are clean and lightly oiled to prevent sticking.
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8
Place the prawns onto the hot grill, flesh-side down first. Grill for 2-3 minutes until you see distinct char marks and the flesh turns opaque.
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9
Flip the prawns onto their shells. Brush the flesh with the melted butter and a little more marinade.
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10
Grill for another 2-3 minutes on the shell side. The shells should turn bright orange and become slightly crispy.
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11
During the last minute of cooking, place the lemon wedges on the grill cut-side down until caramelized.
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12
Remove the prawns from the grill and arrange them on a large platter. Drizzle with the reserved fresh peri-peri sauce.
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13
Garnish generously with chopped cilantro and serve immediately with the charred lemon wedges.
💡 Chef's Tips
Always keep the shells on when grilling prawns; they act as a protective heat shield and provide immense flavor. If you cannot find African Bird's Eye chilies, Thai chilies or Habaneros make an excellent substitute for heat. Avoid over-marinating the prawns in the acidic sauce for more than 30 minutes, as the vinegar will begin to 'cook' the delicate proteins and affect the texture. For an extra smoky flavor, add a small piece of soaked wood (like applewood or hickory) to your charcoal or gas grill smoker box. Use a high-quality sea salt at the very end to make the sweetness of the prawn meat pop.
🍽️ Serving Suggestions
Serve alongside fragrant coconut basmati rice to soak up the extra spicy sauce. A crisp, chilled Vinho Verde or a citrusy Sauvignon Blanc pairs beautifully with the heat and acidity. Add a side of grilled corn on the cob rubbed with lime and sea salt. A simple cucumber and red onion salad with a mint dressing provides a cooling contrast to the peri-peri spice. Warm crusty sourdough bread is essential for mopping up the garlic-peri-peri butter left on the plate.