Chilli bbq prawns with coriander pesto

Be the envy of the camp kitchen or the cabin next door with these tasty and easy to prepare prawns. We’ve included the recipe for coriander pesto, but you could also complement these prawns with a store-bought pesto if you don’t have access to a food processor.

The prawns need five minutes in a bowl to develop their flavour, then only two minutes to cook. And they’ll disappear in record time!

Chilli bbq prawns with coriander pesto
Chilli bbq prawns with coriander pesto


24 large green prawns, peeled leaving tails intact, deveined
1 tablespoon peanut oil
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
2 fresh red birdseye chillies, finely chopped

Coriander pesto

1 bunch coriander, roots trimmed, washed, dried, coarsely chopped
1/2 cup whole roasted salted cashew nuts
2 tsp finely grated lime rind
1 garlic clove, crushed
160ml (2/3 cup) peanut oil
1/3 cup desiccated coconut
Pinch of salt


  1. Combine prawns, oil, garlic, ginger and chilli in a large glass bowl and set aside for 5 minutes to marinate.
  2. To make the coriander pesto, place the coriander, cashews, lime rind and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined. Add the coconut and process until combined. Taste and season with salt. Transfer to a serving bowl. Cover the surface with Glad Wrap and set aside until required.
  3. Preheat the bbq so it’s nice and hot. Add the prawns and cook for 2 minutes each side or until prawns curl and change colour. Remove from heat.
  4. Serve the prawns immediately with coriander pesto on the side.

Thanks to Tristan for sharing one of his favourite bbq recipes.

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