What is the best method for cooking prawns: Grill, Bake, or Broil-Don’t Boil Prawns.
How can I tell when the prawns are ready? Watch for a color change: your prawns will turn from grey and translucent to pink and opaque. Also keep an eye on their tails—when they're done, they'll curl slightly. Overcooked prawns will have tightly curled tails, so take care to remove them from the grill before they're tightly coiled.
How many prawns should each person eat? It depends on the size of the prawns. We sell JUMBO Prawns (6-8 per pound). This recipe calls for 2 pounds, so you will have 12-16 prawns (for 2 lbs.). We suggest 3 to 4 prawns per person, but this is only a suggestion and depends on what else you serve with this entrée.
Should I Cook in the shell or peel them first?
Cook in the shell whenever possible, especially when you grill. The shells add a lot of flavor to the meat, and they protect it from quickly overcooking. … But if you do choose to peel the shrimp before cooking, save the shells and freeze them to make seafood stock for chowders and stews.
¼ cup extra-virgin olive oil
¼ cup lime juice
4 garlic cloves, crushed
3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. chili garlic sauce or Sriracha
2 lbs.colossal prawns (deveined/shell-on or off) (thaw first)
Freshly chopped coriander, for garnish (optional)
Lime wedges, for serving
Additional Supplies (optional): Wooden or metal skewers
- In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve ¼ cup marinade for brushing onto prawns while grilling.
- In a large bowl, toss prawns with remaining marinade. Preheat grill or grill pan and thread prawns onto skewers. Grill prawns until pink and opaque, about 3 minutes per side, brushing with reserved marinade before and after each flip.
- Garnish with coriander and serve hot with lime wedges.
Thawing Frozen Prawns:
Put in fridge to thaw overnight or Lower the bag into cold water to thaw in about an hour. Drain and Rinse the Prawns before cooking.