Fast Recipes

Barbecued prawns with honey, sesame and lemon

Time to throw a shrimp on the barbie.

By Lisa Featherby
  • 15 mins preparation
  • 5 mins cooking plus marinating
  • Serves 6 - 8
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Honey, sesame and salt flakes come together in an addictive coating that works wonders for the good old barbecued prawn. Begin this recipe a day ahead to marinate the prawns.


  • 125 ml (½ cup) grapeseed or other neutral-flavoured oil
  • 30 gm (about 6cm) ginger, coarsely chopped
  • 1 long red chilli, coarsely chopped
  • 2 tsp coriander seeds, crushed
  • 18 large wild prawns, peeled and deveined, tails intact
  • Honey (see note), for drizzling
  • Roasted sesame seeds, to serve
  • Lemon wedges, to serve


  • 1
    Combine oil, ginger, chilli and coriander seeds in a blender and blend until smooth. Transfer to a non-reactive container, add prawns and a few large pinches of salt, and toss to coat. Refrigerate overnight to marinate.
  • 2
    Preheat a barbecue to medium-high. Thread prawns onto skewers, keeping them straight, then grill, turning occasionally, until charred and just cooked through (4-5 minutes). Remove skewers and transfer prawns to a platter. Drizzle with honey, sprinkle with sesame seeds and salt flakes to taste. Serve with lemon.


We used raw Mallee honey for its floral quality.
Drink suggestion: Aperol Spritz, or a fresh, young, floral viognier. Drink suggestion by Max Allen.

  • undefined: Lisa Featherby