Fire Roasted Prawns with Habanero and Toasted Garli

Name: Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves; 1 cup pure olive oil; 1/2 fresh habanero or Scotch Bonnet chile, chopped; 1/4 cup fresh lime juice; 2 tablespoons water; 1 tablespoon honey; 1/4 cup cilantro, chopped; Salt and pepper, freshly ground; 16 prawns, heads and shell on; Olive oil; Salt and freshly ground pepper; 1/4 cup fresh cilantro, chopped

Servings: persons

6 garlic cloves
1 cup pure olive oil
1/2 fresh habanero or Scotch Bonnet chile, chopped
1/4 cup fresh lime juice
2 tablespoons water
1 tablespoon honey
1/4 cup cilantro, chopped
Salt and pepper, freshly ground
16 prawns, heads and shell on
Olive oil
Salt and freshly ground pepper
1/4 cup fresh cilantro, chopped

1
Place garlic and olive oil in a small saucepan, cook over low heat until lightly golden brown.
2
Remove the garlic from the oil and place in a blender.
3
Reserve the oil and let cool slightly.
4
Add the habanero, lime juice, water and honey to the garlic in the blender and blend until smooth.
5
With the motor running, slowly add 1/2 cup of the garlic-infused oil and blend until emulsified.
6
Add the cilantro and blend for 5 seconds.
7
Season with salt and pepper to taste.
8
Cook the prawns.
9
Heat the grill to high.
10
Brush the prawns with olive oil and season with salt and pepper.
11
Grill the prawns for 2 to 3 minutes per side until slightly charred and crusty and just cooked through.
12
Remove the prawns to a platter and immediately drizzle with the vinaigrette and sprinkle with the chopped cilantro.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 garlic cloves, 1 cup pure olive oil, 1/2 fresh habanero or Scotch Bonnet chile, chopped, 1/4 cup fresh lime juice, and more.

Yes, Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fire Roasted Prawns with Habanero and Toasted Garlic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions