South Africans anticipate summer in order to fire up the braai or gas grill and enjoy some grilled meats. The huge prawns in a wonderful marinade are a staple at every seafood braai. You can’t go wrong with this grilled Cajun and lemon prawn on your next weekend camping or braai. You may want to use a gas braai if you don’t want to lose any of the sauce.
Grilled Cajun and lemon prawn cooking suggestions
Cajun seasoning, already known for being on the fiery side, gets a boost from smoked paprika and fresh chiles in this dish. Seafood, which may be rather light, pairs nicely with some spice; nevertheless, don’t forget the lemon, which balances off the richness of the dish. It’s important to devein and clean your prawns before cooking, but you may leave the shells and heads on for maximum flavour. However you decide to serve them, they go particularly well on a mound of fluffy rice.
Weekends are for barbecuing with friends and family in South Africa. Just one taste of this grilled Cajun and lemon prawn and you’ll want more.
Grilled Cajun and lemon prawn recipe
Course: Main
Cuisine: Cajun
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 5 minutes
Total time: 20 minutes
Ingredients
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500g fresh large prawns (depending on how many people there are)
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2+ lemons
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1 tsp parmesan cheese
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1 tsp brown sugar
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1 clove garlic
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1 tsp Italian seasoning
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¼ tsp black pepper
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¼ tsp smoked paprika
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¼ tsp basil
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¼ tsp chili powder
Method
- Clean grill, spray with a non stick spray and turn grill to medium/high.
- Whisk all seasoning ingredients together and place in a small bag.
- Pat the prawns dry and place into bag. Seal and gently shake to coat. Remove and place on a plate. Repeat for remaining prawns.
- Place prawns on skewers, squeeze lemon juice to both sides of prawns as they grill, and grill for approximately 3-4 minutes on each side until they are no longer translucent and turn reddish pink.
- Remove from grill, squeeze additional lemon juice on prawns if desired, and enjoy.
Notes
- If using wooden skewers, soak in water for approximately 30-35 minutes prior to using so they won’t burn while on the grill.