Can I cook the prawns from frozen?

Yes. Rinse frozen shell-on prawns briefly under cold water to separate them, pat them dry and cook as normal. The shells protect the flesh as it thaws and cooks. Allow a little longer on each side and check they are opaque and hot right through.

How do I know when the prawns are cooked?

They need 2 to 3 minutes on each side at 250°C (480°F). They are ready when the shells are pink and charred in places and the flesh inside is opaque and just firm. Take them off straight away, as overcooked prawns turn rubbery.

Why cook prawns with the shells on?

The shells protect the flesh from the fierce heat, so the prawns stay juicy while the outside chars. The charred shells also add a smoky, sweet flavour. Peel them at the table as you eat.

How do I set up Charlie for grilled prawns?

Light half a football of good quality lumpwood charcoal and bring Charlie up to 250°C (480°F). Fit the Perforated Plancha Rack on the lower runners, just above the charcoal, and let it get properly hot before the prawns go on in a single layer.

What should I serve with grilled prawns?

Bread to mop up the garlic and chilli oil, and a green salad. With those, 500g of shell-on prawns serves 2.

Outdoor Cooking & Charcoal Oven Recipes / Grill

Charcoal grilled shell-on prawns with garlic, chilli and parsley on a plate

Prawns with Chilli, Garlic and Lemon

Name: Prawns with Chilli, Garlic and Lemon
Prep time: 10 min
Yield: 2
Ingredients: 500g shell-on raw king prawns, fresh or frozen; 4 garlic cloves, finely grated; 1 red chilli, finely sliced; ½ tsp smoked paprika; 2 lemons, 1 zested and 1 halved for grilling; 3 tbsp olive oil, plus extra to finish; Small bunch flat-leaf parsley, roughly chopped; Sea salt and black pepper

Shell-on prawns hit the hot plancha and the smell of garlic and toasting shell drifts out of the oven and pulls everyone closer. The shells char and keep the meat sweet and juicy. Cook them in batches, eat them with your hands and peel as you go. Fresh or frozen prawns both work.

Tara QuickCo-founder, Charlie Oven

Grill

Prep10 minutes

Cook5 to 8 minutes

Serves2

DifficultyEasy

Ingredients

500g shell-on raw king prawns, fresh or frozen
4 garlic cloves, finely grated
1 red chilli, finely sliced
½ tsp smoked paprika
2 lemons, 1 zested and 1 halved for grilling
3 tbsp olive oil, plus extra to finish
Small bunch flat-leaf parsley, roughly chopped
Sea salt and black pepper

Equipment

Charlie Charcoal Oven$6,400.00 View, Charlie Charcoal Oven
Perforated Plancha Rack$300.00 View, Perforated Plancha Rack
Charlie Oven Tongs 55cm$46.00 View, Charlie Oven Tongs 55cm

Method

Season the prawns
Toss the prawns in the olive oil, grated garlic, chilli, lemon zest, smoked paprika, salt and pepper. Cook them straight away, or leave them to marinate for 10 minutes if you have time. If you are using frozen prawns, rinse them under cold water to separate them and pat dry first.
Light Charlie
Light half a football of good quality lumpwood charcoal and close the door. Bring the oven up to 250°C (480°F). Slide the Perforated Plancha Rack onto the lower runners, just above the charcoal, and let it heat through.
Grill the prawns
Lay the prawns on the hot plancha in a single layer and close the door. Grill for 2 to 3 minutes each side, a little longer if they went on frozen, until the shells are charred and the flesh is opaque.
Char the lemon
Place the halved lemon cut side down on the plancha for the final minute to caramelise.
Serve
Lift the prawns onto a plate with tongs. Scatter with the parsley, squeeze over the grilled lemon and finish with a drizzle of olive oil. Serve straight away and peel as you eat.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

Can I cook the prawns from frozen?

Yes. Rinse frozen shell-on prawns briefly under cold water to separate them, pat them dry and cook as normal. The shells protect the flesh as it thaws and cooks. Allow a little longer on each side and check they are opaque and hot right through.
How do I know when the prawns are cooked?

They need 2 to 3 minutes on each side at 250°C (480°F). They are ready when the shells are pink and charred in places and the flesh inside is opaque and just firm. Take them off straight away, as overcooked prawns turn rubbery.
Why cook prawns with the shells on?

The shells protect the flesh from the fierce heat, so the prawns stay juicy while the outside chars. The charred shells also add a smoky, sweet flavour. Peel them at the table as you eat.
How do I set up Charlie for grilled prawns?

Light half a football of good quality lumpwood charcoal and bring Charlie up to 250°C (480°F). Fit the Perforated Plancha Rack on the lower runners, just above the charcoal, and let it get properly hot before the prawns go on in a single layer.
What should I serve with grilled prawns?

Bread to mop up the garlic and chilli oil, and a green salad. With those, 500g of shell-on prawns serves 2.