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Grilled prawn

Grilled prawn scampi with rich tomato sauce seafood delight

Print Recipe
Juicy grilled prawn scampi served over a flavorful, rich tomato sauce. A perfect seafood appetizer that’s elegant, zesty, and full of Mediterranean flair.
Course Main Course
Cuisine Italian
Keyword easy dinner, grilled prawns, grilled seafood, healthy seafood, italian cooking, prawn scampi, quick meals, seafood recipe, tomato sauce
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 280

Equipment

  • Outdoor grill or grill pan
  • Large mixing bowl
  • Medium saucepan
  • Wooden spoon for stirring
  • Paper towels
  • Tongs for flipping prawns
  • Serving plates
  • Knife for mincing garlic
  • Can opener (if using canned tomatoes)

Ingredients

For the Prawns:

  • 500 g fresh prawns cleaned and deveined
  • 3 tablespoons olive oil
  • 4-5 garlic cloves minced
  • Salt and pepper to taste

For the Tomato Sauce:

  • 3 tablespoons olive oil
  • 4-5 garlic cloves minced
  • 1 large can 400g crushed tomatoes
  • ½ cup fresh lemon juice
  • 1 tablespoon butter
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste

For Serving:

  • Fresh basil leaves optional
  • Extra virgin olive oil for drizzling
  • Lemon wedges
  • Crusty bread

Instructions

  • 1. Heat your grill to high heat and let it go for about 10 minutes. While that's happening, clean your prawns and pat them completely dry with paper towels - this part actually matters because wet prawns won't get that nice char.
  • 2. Toss the dried prawns in a bowl with three tablespoons of olive oil, four or five minced garlic cloves, salt and pepper. Let them sit and get seasoned while you make the sauce.
  • 3. In a separate pan, heat three more tablespoons of olive oil over medium heat. Add another four or five minced garlic cloves and cook for about a minute til it smells really good but isn't burnt. Pour in your canned tomatoes, break them up with a spoon, and add half a cup of fresh lemon juice. Throw in your dried basil and oregano, salt and pepper.
  • 4. Let this bubble away without a lid for about 20 minutes, stirring every few minutes. The sauce should get noticeably thicker and darker. About a minute before the sauce is done, stir in a tablespoon of butter - this makes it silky and less sharp. Taste it and add more salt if it needs it. While the sauce is finishing up, make sure your grill grates are clean and well oiled.
  • 5. Throw the seasoned prawns on the screaming hot grill and don't touch them. Just leave them alone for about 3 minutes. You'll see them turn pink and get some black charred spots - that's exactly what you want. Flip them over with tongs and cook for another 2 minutes on the other side. They're done when they're completely pink and feel firm when you poke them.
  • 6. If they're still a bit translucent or feel squishy, give them another 30 seconds. Pour some of the tomato sauce onto serving plates. Arrange the grilled prawns on top of the sauce.
  • 7. Drizzle everything with some good olive oil, squeeze fresh lemon over it, and if you've got fresh basil leaves, scatter some on top. Serve with crusty bread for wiping the plate clean and whatever sides you want.
  • 8. Heat your grill to high heat and let it go for about 10 minutes. While that's happening, clean your prawns and pat them completely dry with paper towels - this part actually matters because wet prawns won't get that nice char.
  • 9. Toss the dried prawns in a bowl with three tablespoons of olive oil, four or five minced garlic cloves, salt and pepper. Let them sit and get seasoned while you make the sauce. In a separate pan, heat three more tablespoons of olive oil over medium heat.
  • 10. Add another four or five minced garlic cloves and cook for about a minute til it smells really good but isn't burnt.
  • 11. Pour in your canned tomatoes, break them up with a spoon, and add half a cup of fresh lemon juice. Throw in your dried basil and oregano, salt and pepper.
  • 12. Let this bubble away without a lid for about 20 minutes, stirring every few minutes. The sauce should get noticeably thicker and darker. About a minute before the sauce is done, stir in a tablespoon of butter - this makes it silky and less sharp.
  • 13. Taste it and add more salt if it needs it. While the sauce is finishing up, make sure your grill grates are clean and well oiled. Throw the seasoned prawns on the screaming hot grill and don't touch them.
  • 14. Just leave them alone for about 3 minutes. You'll see them turn pink and get some black charred spots - that's exactly what you want. Flip them over with tongs and cook for another 2 minutes on the other side.
  • 15. They're done when they're completely pink and feel firm when you poke them. If they're still a bit translucent or feel squishy, give them another 30 seconds. Pour some of the tomato sauce onto serving plates.
  • 16. Arrange the grilled prawns on top of the sauce. Drizzle everything with some good olive oil, squeeze fresh lemon over it, and if you've got fresh basil leaves, scatter some on top. Serve with crusty bread for wiping the plate clean and whatever sides you want.