Barbecued Prawn Cocktail Recipe – Australian Special
Barbecued Prawn Cocktail is a modern twist on the classic prawn cocktail, combining the smoky, charred flavors of grilled prawns with the traditional, tangy cocktail sauce. This dish is perfect as a starter for a summer meal, a light and refreshing appetizer for a party, or as a sophisticated addition to a barbecue menu. It brings together the best of both worlds—grilled seafood with a zesty sauce.
- 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:
Prawns: Use large, fresh prawns for the best flavor and texture. If using frozen prawns, make sure they are thoroughly thawed and patted dry before marinating.
Seasoning: Adjust the seasoning of the prawns and cocktail sauce to suit your taste preferences. Add more horseradish for extra heat or a splash of lemon juice for additional tang.
Grilling Tips: Ensure the grill is properly preheated to avoid sticking and to get a good sear on the prawns. Avoid overcrowding the grill to ensure even cooking.
Serving Suggestions: This dish pairs well with a crisp white wine or a cold beer. Serve as part of a larger seafood platter or alongside fresh salads and grilled vegetables.
Make-Ahead: The cocktail sauce can be made in advance and stored in the refrigerator for up to a week. The prawns are best grilled fresh, but you can prepare the marinade ahead of time.
