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freshwater prawns

Spicy Grilled Freshwater Prawns

Giant freshwater prawns trimmed and cleaned, marinated in chipotle adobo with garlic, lime, and Mexican spices, then grilled over high heat for four minutes per side until charred and bright orange, finished with fresh lime and cilantro
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Ingredients Method Notes

Ingredients
  

  • 2 lbs giant freshwater prawns 8-12 prawns
For the Marinade:
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp chopped chipotle in adobo
  • 1 tsp adobo sauce
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • Juice of 2 limes
  • Zest of 1 lime
  • 1 tbsp Mexican hot sauce
  • Salt and black pepper to taste
For Finishing:
  • Fresh lime juice
  • Chopped cilantro

Method
 

  1. Trim all swimming legs and sharp barbs from prawns using kitchen shears. Remove shell from tail section only, leaving head shell intact. Rinse and pat completely dry.
  2. In bowl, whisk together olive oil, minced garlic, chopped chipotle, adobo sauce, smoked paprika, chili powder, cumin, lime juice and zest, hot sauce, salt, and pepper. Reserve 3 tbsp marinade for basting.
  3. Toss prawns in remaining marinade, coating thoroughly. Cover and refrigerate exactly 30 minutes, turning once halfway through.
  4. Preheat grill to high heat (450-500°F). Clean and oil grates well.
  5. Remove prawns from marinade (discard used marinade). Place prawns flat on hot grill with head and tail touching grates. Close lid and cook 4 minutes without moving.
  6. Flip prawns and brush with reserved clean marinade. Close lid and cook another 4 minutes until bright orange and opaque throughout.
  7. Transfer to platter, squeeze fresh lime juice over top, and sprinkle with chopped cilantro. Serve immediately.

Notes

Don't marinate longer than 45 minutes or texture becomes mushy
Reserve marinade before adding raw prawns for safe basting
Can substitute large ocean shrimp if freshwater prawns unavailable
For less heat, reduce chipotle to 2 tsp or omit adobo sauce
Prawns cook quickly - watch carefully to avoid overcooking
Perfect for tacos with warm tortillas and toppings
Serve with Mexican rice, elote, or grilled vegetables

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