Grilled Monster Prawns

Cook Time

15 Mins

Cooking Method






Prep Time

120 Mins




2 tsp Chili Flakes

1 tbsp Cilantro, Chopped

1 tsp Coriander, ground (for Sauce)

1 tsp Cumin Seeds (for Sauce)

1/2 tbsp Dill, chopped

For Serving, Fresh Basil & Parsley

For Serving, Fresh Lemon Wedges

1 Garlic Clove, Minced

3 Garlic Cloves, thinly sliced (for Sauce)

For Serving, Grilled Bread

3 tbsp Harissa (for Sauce)

2 tbsp Olive Oil

1/4 cup Olive Oil (for Sauce)

1 tbsp Parsley, Chopped

8 Prawns

2 tsp Smokey Spicy Sweet Hot

2 tsp Smokey Spicy Sweet Hot (for Sauce)

1 Tomato, finely chopped (for Sauce)

Cooking Instructions

Elevate your standard grilled shrimp with Grilled Monster Prawns. These colossal shrimp have a buttery texture and firmness that makes them perfect for grilling. In this version, the prawns are marinated then grilled in a Spanish-inspired sauce filled with garlic, cumin, tomato and harissa paste for a sauce that’s richly-flavored without overpowering the natural sweetness of the shrimp. Serve with grilled bread to soak up all the delicious, wood-fired infused sauce.

Wood Pellet Recommendation

In order to bring out those spicier notes in this recipe, we recommend using our Texas Mesquite Hardwood Pellets.

Note: This recipe uses Louisiana Grills Smokey Spicy Sweet Hot Seasoning.

  1. Shell the prawns, leaving the tails on. In a mixing bowl, whisk together the olive oil, minced garlic, Smokey Spicy Sweet Hot, chili flakes, cilantro, parsley, and dill. Add the prawns, toss to coat, then cover and refrigerate for 2 hours.
  2. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
  3. Prepare the sauce: Heat olive oil in a cast iron skillet and simmer the garlic for 2 minutes, until softened. Use a slotted spoon to transfer the garlic from the oil to a mortar and pestle, leaving the cooking oil in the pan. Add the cumin seeds, Smokey Spicy Sweet Hot, and coriander to the garlic and work the mixture until it forms a paste. Transfer the paste back into the oil, then add harissa and tomato. Gently stir to combine. Simmer for 5 minutes.
  4. Grill the prawns 2 to 3 minutes on each side, then add to the skillet sauce.
  5. Remove the skillet from the grill and serve prawns warm with fresh lemon, basil, parsley, and grilled bread.

Special Tools

  • Cast Iron Skillet
  • Mixing Bowl
  • Mortar & Pestle
  • Slotted Spoon


When removing the shell of the prawns, run the prawn under cold water and the veins should wash away, making for optimal cooking and consumption.

Diet Info

  • Flexible Dieting