Sweet, tender prawns marinated in a sweet, salty, spicy Jamaican Jerk-seasoned marinade and grilled until nice and charred and super-flavourful. These little flavour bombs pair perfectly with slightly sweet coconut rice to mop up all the flavours and tangy, zesty pineapple salsa to freshen it all up.
The peppery flavours of Jamaican Jerk Seasoning traditionally work so well with the classic flavours of Jamaica – coconut and pineapple – and this dish brings all the wonderful flavours of the Caribbean together with juicy, fresh prawns as the perfect flavour vehicle.
Spices used in this recipe
Prior to cooking, soak your skewers in water to avoid them burning on the grill later.
In a bowl, combine your Jerk seasoning, the juice of 1 lime, soy sauce, sweet chilli, and garlic. Toss your prawns to coat in the marinade and set aside to infuse. Let the prawns marinate for 30min,
Thread your prawns onto your skewers – about 4 per skewer.
Place a pan, griddle, or BBQ on high heat. Add a small drizzle of olive oil and when hot, add your prawns and cook for 2-3 mins on each side, until opaque and cooked inside and charred on the outside.
Pineapple salsa: add pineapple, onion, and diced pepper, into a bowl with the juice of 1/2 lime and a pinch of salt and pepper, and toss to coat. Set aside for serving.
Serve bbq prawns with steamed rice and salsa:
garnish with fresh coriander and lime wedges
Chefs notes :
For richer coconut rice add 1 can 400g coconut milk to the rice when steaming.
Black beans are often mixed with rice as an additional source of protein.
To make the dish hotter, add a habanero chilli to the marinade.
In summer, for a lighter meal you can replace the rice by modifying the pineapple salsa into a full salad: just add 1/2 cucumber, 100g cherry tomatoes, and 1/2 an avocado.
Swaps: Chicken or firm white fish fillets can be used instead of prawns