Barbecued Prawn Cocktail Recipe – Australian Special
Barbecued Prawn Cocktail brings together grilled prawns kissed by smoke and char, paired with a tangy sauce that balances heat and zest. This summer appetizer is ideal for those warm evenings when you want something fresh yet flavourful. With that smoky flavour, lemon wedges, and a crisp presentation, it makes a fantastic party starter that’s light but full of character.
- Prep Time10 min
- Cook Time6 min
- Perform Time5 min
- Total Time21 min
For the Barbecued Prawns:
- 12 large prawns (shrimp), peeled and deveined
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried oregano
- Salt and pepper, to taste
- Lemon wedges, for serving
For the Cocktail Sauce:
- 1/2 cup of ketchup
- 2 tablespoons of horseradish sauce (adjust to taste)
- 1 tablespoon of lemon juice
- 1 teaspoon of Worcestershire sauce
- A dash of hot sauce (optional, adjust to taste)
How to make Barbecued Prawn Cocktail Recipe:
Prepare the Prawns: In a bowl, toss the prawns with olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and pepper until evenly coated.
Preheat the Barbecue: Preheat your barbecue grill to medium-high heat.
Grill the Prawns: Thread the prawns onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning).
Place the skewers on the grill and cook for about 2-3 minutes per side, or until the prawns are opaque and have nice grill marks. Be careful not to overcook.
Prepare the Cocktail Sauce: While the prawns are grilling, combine the ketchup, horseradish sauce, lemon juice, Worcestershire sauce, and hot sauce (if using) in a bowl. Stir until well combined.
Serve: Remove the prawns from the grill and let them rest for a few minutes.
Arrange the prawns on a serving plate and serve with lemon wedges and the cocktail sauce on the side.
Recipe Notes:
Marinating Tips: Marinate the prawns just long enough (10-15 minutes) to absorb the flavours without becoming mushy. Brush with oil to prevent sticking.
Grill Marks: Preheat the grill well and place prawns so they sear quickly. Turn once to achieve pleasant grill marks without overcooking.
Serving Cold: Let the cooked prawns cool briefly and serve slightly chilled or at room temperature; this enhances the contrast with the tangy cocktail sauce.
Sauce Make-Ahead: The cocktail sauce can be mixed ahead of time and stored in the fridge for up to a week. Adjust its spice / horseradish level right before serving.
Shrimp Quality: Use fresh large prawns for the best texture. If using frozen, thaw completely and pat dry to ensure proper grilling and avoid steaming instead of grilling.
