Sweet and Spicy BBQ Prawn Skewers
With an easy marinade of coconut aminos, lime juice and honey, these bbq prawns are a sweet and spicy explosion of flavor. The rich sriracha mayo is the perfect complement to the tender texture of the shrimp, and these are repeated in my house all year round.
The size of the shrimp does matter; bigger is better. This prevents the prawns from drying out on the bbq and becoming too tough. Jumbo shrimp or large prawns are the way to go. Shrimp is a delicious way to pack in protein, it soaks up flavors so well, and when done right, it’s addictive.
I use both my barbecue grill and my indoor grill pan to make these so that I can make them year-round. They cook in about 6 minutes and can be used as a main dish with your favorite sides or as a light appetizer to your homemade feasts. Serve with a farro summer salad, high protein pasta salad, and an apple butter lemon bundt cake.
Why you’ll love this recipe
- 37 grams of protein per serving.
- Can be done on an outdoor grill or stove top.
Ingredients and Substitutions
These are the main ingredients and substitutions for these bbq shrimp skewers. See the recipe card below for the full ingredients list and instructions.
- Raw Prawns or Jumbo Shrimp: you can use either king prawns or jumbo shrimp. Prawns tend to be larger and slightly sweeter, while shrimp are a little lighter. However, they’re very similar in taste and texture and can usually be used interchangeably. I like to buy mine from the grocery store already deveined with shells and tails removed.
- Fresh Lime Juice: or store-bought.
- Coconut Aminos: or soy sauce.
- Honey: or pure maple syrup.
- Skewers: metal skewers, bamboo skewers or wooden skewers.
- Avocado Mayo: you can use your favorite mayonnaise. I prefer avocado mayo since it has a bit more sweetness.
- Sriracha: or your favorite hot sauce.
Variations
- Serve with garlic butter and a little lemon zest instead of the mayo.
- Drizzle some lemon juice post cooking and serve with lemon wedges.
- Serve with rice, avocado, cucumbers or edamame.
- Try my baked shrimp oreganata for a full meal.
Dietary Modifications
- These are both dairy and gluten-free.
How to make these prawn kebabs (a visual step-by-step guide):
Step 1: marinate the shrimp
Pat the shrimp dry with a paper towel and add to a large bowl. Add the lime juice, coconut aminos, sriracha and honey and mix to coat (image 1). Place in the refrigerator to marinate for 30 minutes (image 2).
Step 2: Assemble shrimp kebabs and grill
Carefully add the shrimp to the skewers. Preheat the grill or grill pan to medium heat. Spray with nonstick cooking spray or a little olive oil if using a grill pan. Lay each skewer on the grill and pour any remaining marinade over top (image 3). Grill over medium heat for approximately 3 minutes on each side or until no longer opaque pink (image 4).
Step 3: make dipping sauce
While the shrimp cook, add the mayonnaise, sriracha and honey to a small bowl (image 5) and mix to combine (image 6).
Step 4: remove and serve
Remove the skewers from the grill, add to a serving platter (image 7) and garnish with parsley. Serve with the sauce on the side, drizzled on top or add to bowls.
Expert Tip!
If using frozen shrimp, place in a bowl of lukewarm water to defrost.
Recipe FAQs
Store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or pan sear.
Serve these over rice for a full meal with avocado, cucumber, tomatoes or edamame. I can eat all of these in one sitting so if making these as an appetizer, I suggest doubling the recipe.
Prawns tend to be larger and slightly sweeter, while shrimp are a little lighter. However, they are very similar in taste and texture and can usually be used interchangeably.
Check out some of our other easy shrimp recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
BBQ Prawn Skewers
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Ingredients
- 2 lbs. raw prawns or jumbo shrimp, shells and tails removed (optional leave tails on)
- 1 Tbsp. lime juice
- 1 Tbsp. coconut aminos
- 2 tsp. sriracha (more if you want extra heat)
- 2 Tbsp. honey
- skewers (metal or wood)
Sriracha Mayo
- 1/4 cup avocado mayo
- 1 tsp. Sriracha
- 1/2 Tbsp. honey
Instructions
- Pat the shrimp dry and add to a large mixing bowl. Add the lime juice, coconut aminos, sriracha and honey and mix to coat. Place in the refrigerator to marinate for 30 minutes.
- Carefully add the shrimp to the skewers. Preheat the grill or grill pan to medium heat. Spray with nonstick cooking spray if using a grill pan. Lay each skewer on the grill and pour any leftover marinade over top. Barbecue prawns over medium heat for approximately 3 mins on each side or until no longer translucent.
- While the shrimp cook, add the mayonnaise, sriracha and honey to a bowl and mix to combine.
- Remove the skewers from the grill and drizzle the sauce on top and garnish with parsley.
Notes
- Servings size is for 130 grams shrimp, 1 Tbsp (22g) sauce.
- Can be done on the barbecue, on a stovetop grill pan or just tossed in a skillet. I love making these with my Caraway grill pan, use code OHSNAP to save.
- Nutritional information is an estimate and will vary with substitutions.
