Plump shell-on prawns are marinated in Mozambique's signature piri piri spice blend, then quickly seared over high heat for a smoky, citrusy finish. Served with a creamy chili dipping sauce, this coastal classic captures the sunny, salt-tinged flavors of the Indian Ocean shoreline.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 30 gFat
- 5 gSaturated Fat
- 4 gCarbs
- 0 gFiber
- 1 gSugar
- 25 gProtein
- 720 mgSodium
- 360 mgPotassium
- 110 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the prawns and marinade
- 1.5 lbs (680 g) large prawns, shell on and deveined
- 4 cloves garlic, finely minced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice, plus wedges for serving
- 1 to 2 tbsp piri piri sauce, or 1 small red chili minced
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
For the piri piri dipping sauce
- 1/2 cup mayonnaise
- 1 tbsp piri piri sauce
- 1 small clove garlic, grated on a microplane
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh cilantro
- Pinch of salt
For serving
- Steamed coconut rice, grilled bread, or a green salad
- Extra lemon wedges
- Fresh cilantro leaves
Directions
- In a large bowl, whisk together the minced garlic, olive oil, lemon juice, piri piri sauce, smoked paprika, salt, and pepper. Add the prawns and toss until every shell glistens with marinade.
- Cover and refrigerate for 15 to 20 minutes so the flavors penetrate the shells without 'cooking' the prawns in the citrus.
- Meanwhile, make the dipping sauce by stirring together the mayonnaise, piri piri sauce, grated garlic, lemon juice, cilantro, and a pinch of salt in a small bowl. Cover and chill.
- Preheat a grill or grill pan to high heat, about 450°F (230°C). If using wooden skewers, soak them in water for 10 minutes, then thread 4 to 5 prawns onto each skewer.
- Lay the prawns (or skewers) directly on the hot grates and grill for 2 to 3 minutes per side, turning once, until the shells turn vivid coral-pink and the flesh is just opaque.
- Pull the prawns off the heat as soon as they feel firm to the touch — they cook in a flash and turn rubbery if left any longer.
- Transfer to a warm platter, squeeze fresh lemon over the top, and scatter with cilantro leaves.
- Serve immediately with the chilled piri piri dipping sauce, extra lemon wedges, and your choice of coconut rice or crusty bread.
Cook’s Notes
- Leave the shells on while grilling — they shield the delicate flesh from the flame and lock in smoky, briny flavor.
- If you cannot find piri piri sauce, blend 2 red chilies with 2 tbsp vinegar, 1 tbsp lemon juice, and a pinch of salt for a quick substitute.
- Pull prawns the moment their shells turn pink and the flesh looks opaque; they continue cooking off the heat.
- Soaking wooden skewers in water for at least 10 minutes prevents them from catching fire on the grill.
- Reserve a little of the raw marinade to brush on the prawns in the final 30 seconds for an extra glossy, spicy glaze.
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