Quick Jerk Prawns
Bring bold Caribbean flavours to the table in under 15 minutes! Leaving the shells on locks in the juicy flavour of the prawns while letting the sticky, smoky jerk marinade caramelise into a delicious glaze.
Ingredients
- 1 lb (450g) large shell-on tiger prawns (deveined if preferred, but keep shells intact)
- 2 tbsp jerk seasoning paste (store-bought or homemade)
- 1 tbsp olive oil or melted butter
- 1 lime (juice squeezed plus extra half warmed for serving)
- 1 tsp honey or brown sugar (for that sticky glaze finish)
- 1 red chilli
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Fresh coriander and spring onions, chopped (for garnish)
- Pinch of salt and black pepper
Step-by-Step Instructions
- Prep the Prawns: Pat the shell-on tiger prawns thoroughly dry with paper towels to ensure the marinade clings to them.
- Mix the Marinade: In a large bowl, combine the jerk paste, olive oil, lime juice, honey (or brown sugar), minced garlic, and grated ginger.
- Coat: Toss the prawns in the jerk mixture until every piece is evenly coated. Let them sit for 5 to 10 minutes while your pan heats up (no need for a long marinade since prawns absorb flavor quickly).
- Sear to Perfection: Heat a large skillet or cast-iron pan over medium-high heat. Once hot, lay the prawns in a single layer. Cook for 2 to 3 minutes on one side without moving them, allowing the shells to take on a nice char.
- Flip and Glaze: Flip the prawns and cook for another 1 to 2 minutes, until they turn pink, curl slightly, and are cooked through. Pour any remaining marinade from the bowl straight into the pan to bubble up into a quick glaze.
- Serve: Remove from heat immediately, squeeze fresh lime juice over the top, and garnish with chopped coriander and spring onions