Grilled Prawns with Salsa Verde

This is an easy dish I prepare that impresses guests every single time. The Salsa Verde can be made days ahead (it lasts in the fridge for a week) and the prawns take 3-4 minutes a side to cook on a hot 'direct heat' grill (gas, charcoal, electric or pellet).

I like to skewer the prawns as they present perfectly on a bed of salad mix drizzled with the Salsa Verde sauce. For a starter, I would serve 3 large prawns and 6 as a main. You can use this sauce on all grilled seafood.

Grilled Prawns With Salsa Verde Recipe

Serves 4


16 large raw prawns with the shell on (Tiger prawns if you can find them!)
2 tablespoons extra virgin olive oil
4 cups of salad mix
2 whole lemons cut into two
Salt/Pepper to taste

Salsa Verde
1 cup fresh parsley
1/2 cup fresh mint
2 garlic cloves
3/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 tablespoon baby capers
Juice of 1 lime

  1. Place all ingredients for the Salsa Verde except the oil and lime juice into a food processor and chop.
  2. Add the oil and lime juice and combine well. Set aside and refrigerate until needed.
  3. Deshell the prawns but leave the head and tail intact. Brush with olive oil.
  4. Preheat BBQ for med/high direct grilling. Grill the lemon halves until slightly charred and set aside.
  5. Cook the prawns for 3-4 minutes aside. Place 4 grilled prawns on a bed of salad mix, then drizzle them with Salsa Verde and serve with half a grilled lemon.

Be sure to tag me on Instagram - Come Grill With Me if you make these so I can check them out. Love, Irene XO





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