Chilli Garlic Prawns

clock 10 minutes + 5 minutes bowl Serves 6


  • 1/4 cup olive oil
  • 5 cloves garlic, crushed
  • 1 tsp dried chilli flakes
  • 500g raw banana prawns
  • Salt, to taste
  • Pepper, to taste
  • Store-bought aioli, to serve
  • Sliced chilli, to serve
  • Chopped parsley, to serve
  • Lemon wedges, to serve
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  • 1. Combine oil, garlic and chilli in a large bowl. Add prawns and season well.

  • 2. Using fingers, rub marinade into prawns. Cover with plastic wrap. Chill in the fridge for at least 4 hours or overnight.

  • 3. Preheat a barbecue or chargrill pan on high. Cook prawns for 2-3 minutes each side, until pink and cooked through. Arrange on a platter. Serve with aioli, lemon wedges and chopped parsley.

  • Tip: Trim the parsley stalks then store in the fridge in a jar of water, change the water daily. The stalks can be used to flavour soup and any excess herbs can be frozen.

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