Jamestown grilled prawns

20 minutes


Jamestown grilled prawns

  • 1kg king prawns, or tiger prawns, raw
  • 4 tbsp of coconut oil
  • 1 onion, finely choppped or grated
  • 2 lemons, zest and juice
  • 2 tbsp of thyme, chopped
  • 1 tsp ground ginger, or fresh grated
  • 1 tsp garlic, grated
  • 2 tsp cayenne pepper
  • 1 tsp dried shrimp powder
  • 1 tsp salt


Wash the prawns and remove the heads but leave the shells on for a more dramatic presentation. Butterfly the prawns so that you create a greater surface area for your seasoning: using a sharp knife, score down the belly and open out. This will also enable you to de-vein the prawns. Rinse thoroughly and pat dry
Put 2 tbsp of the coconut oil in a bowl with all the remaining ingredients and mix well. Add the prepared prawns and gently coat them all over with the marinade
If you have time, cover the bowl with cling film and leave in the fridge for 30 minutes to soak up the marinade while you light your charcoal barbecue and the coals have burnt down until covered in a grey ash
Once the barbecue is ready for cooking, thread the prawns onto skewers (soak the skewers in water first to prevent them from just burning). Brush the barbecue grill with some of the reserved coconut oil and also drizzle the oil over the skewers, coating each side. Cook the on the grill for 3–4 minutes on each side
Serve with a selection of dips and salsas and coconut rice