Prawn Skewers are a quick and easy recipe with fantastic flavors and a fast cook time. I offer you simple tips and tricks from suggestions on what to serve with prawns skewers through to making a simple marinade. This gets brushed onto the prawns requiring minimal effort and delivering maximum yum. This prawn skewers recipe is one that you will make again and again!
The Creamy Garlic Prawns, Mexican Prawns and the Coconut Prawns deliver different tastes and textures from the recipes listed above. The Prawn And Chorizo Skewers offer a similar recipe to this one with the addition of chorizo and different flavored marinade.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the prawn skewers recipe in the points below:
- Simple ingredients: you will be able to get everything you need to make the recipe from your grocery store. They are year round available ingredients that will be easy to get your hands on. Plus an added bonus is that you might already have some of them in the pantry ready to go.
- Versatile: you can serve the prawn skewers as an appetizer, brunch on the weekends, light lunch, or main meal paired with a salad. They are flexible and lend themselves to a variety of occasions.
- Alternative protein: it is great to switch up the proteins every now and then from Roast Chicken to Lamb, Braised Beef Ribs or Thai Minced Pork. Prawns are another protein that can help diversify our dinners offering different tastes and textures.
- Easy: we do a small amount of prep work by peeling and deveining the prawns and making the sauce but once this is done the recipe comes together easily with a fast cook time.
- Zero time marinade: is it a marinade, yes, is it a sauce, yes, either way it requires no time to marinate. We simply brush it onto the seafood and cook it once done.
- Summer time: when it is hot, hot, hot out (Sunny Queensland 😁), the last thing you can feel like doing is cooking a hot meal. These prawns offer a warm meal that matches well with the climate and brings the beach and summer indoors.
The photo below is to show you everything you need to make the simple prawn skewers recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use salt and a little bit of black pepper in the sauce that we make to season the prawns.
- White wine vinegar: this bright fresh vinegar is used to bring a lightness to the prawn marinade.
- Olive oil: the oil is the main liquid component in the sauce/marinade.
- Chilli: we use a little bit of fresh chilli (chili) for a tiny bit of heat in the recipe. With this ingredient a little of it goes a long way.
- Garlic: chunky minced garlic or 2-3 fresh garlic cloves finely chopped.
- Coriander: also known as cilantro. This bright green herb is fresh and zesty. We use kitchen scissors to roughly chop it, discarding the stems as we go.
- Prawns: the star of the recipe! The prawns shown in the photo above are called banana prawns. You can also use the recipe make shrimp skewers if you are in a country that calls prawns, 'shrimp'.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by soaking the skewers and preparing the prawns.
- Soak the skewers (Photo 1)
- Prepare the prawns (Photo 2)
- Gather the sauce ingredients (Photo 3)
- Stir to combine (Photo 4)
👩🍳 How to Make Prawn Skewers
We start the recipe by placing the wooden skewers into a dish with water to soak them. Then we prepare the prawns by peeling and deveining them.
Once done gather the sauce ingredients and then add the olive oil, white wine vinegar, chopped coriander, garlic, chilli, salt and pepper to a small jug and use a mini whisk to combine. You can see me having done this in the photos above 😉👌.
- Thread the prawns onto the skewers (Photo 5)
- Brush the sauce on (Photo 6)
- Flip and do the otherside (Photo 7)
- Cook the prawn skewers (Photo 8)
Next we want to thread the raw prawns onto the skewers. Aim for 4 prawns per skewer and once threaded lay the skewers in a flat layer on a chopping board.
Once done, use a pastry brush to coat the side facing up with the combined sauce and repeat for each skewer.
Then rotate them to the other side and brush this side with the sauce also. The marinated prawns don't need additional oil as the marinade which we brushed onto them helps to cook them.
Now we are ready to cook the skewers. To do so place a large saute pan on the stove top and turn the heat to high. Place 4 of the skewers into the base of the pan and let them cook until the prawns turn bright orange.
They will cook quickly and only need 1 to 2 minutes to cook. Once the 1st side is cooked, rotate each skewer to the other side and let this side also cook for 1-2 minutes. The total cook time is 2-3 minutes per batch. Increase to 4 minutes if needed.
Repeat this process until all of the skewers are cooked.
🍽 Serving Suggestions
When it comes to serving the prawns, the best thing is we can use the leftover sauce that we brushed over the top to also coat them before serving. I made sure there was enough to cover this step 😉👍.
For noodles, pair them with the Soy Sauce Noodles, in place of pork for the Pork Mince Noodles or for protein in the Garlic Spaghetti or Chilli Garlic Noodles. They will go down a treat in a variety of ways!
For rice try them with the Basmati Fried Rice 😁👌.
Or you might find that if you are viewing them as an appetizer, you simply want to serve them as is with little fan fare needed.
Fresh flat leaf parsley and lemon cut into wedges are you see in the photo above it a simple combo that works. Drizzling the lemon juice over the skewers adds another level of yum to the plate 😁👌.
👍 How to Guide
How to Store
Store leftover skewers on a plate with cling wrap on top. They can be kept in the fridge for 2 days and need to be reheated before being consumed.
How to Freeze
I don't recommend freezing leftovers of the cooked prawns as you loose the fresh juicy taste they have and they can become rubbery. However, as a means to be organised, you can purchase the prawns and freeze them until a time comes when you want to make the recipe. Then at that remove and thaw the prawns as a means to cook them.
How to Reheat
Place the skewers back into a hot pan on the stove and cook for 1-2 minutes until warmed through. Or you can pull the prawns off the skewers, place them into a bowl, pull cling wrap over the top and reheat in the microwave in 1 minute intervals until heated through.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- For the prawns, juicy king prawns, banana prawns or tiger prawns will all work.
- You can omit the chilli if you don't want a hot spice in the sauce. Or you can increase it slightly, but only up to 2 teaspoons so that it does not overpower the dish.
- You can use parsley in place of the coriander if you wish to (equivalent amount).
- If you want to use red wine vinegar in place of the white wine vinegar you can.
- You can use limes for lime juice drizzle to serve with the prawns in place of the lemon if you wish too.
- For an additional sauce try the Lemon Yogurt Sauce, Cilantro Lime Yogurt Sauce. Lime Yogurt Sauce or the Herbed Yogurt Sauce.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- We soak the bamboo skewers so that they don't burn when we are cooking the prawns. If you do this as the 1st step, then you can simply drain them when you are up to that step. ie it will be enough time.
- If using metal skewers, there is no soaking required.
- The most time consuming part of the recipe is preparing the prawns. However, it is worth it. Fresh prawns that you peel yourself have so much flavor and taste in comparison to store bought peeled prawns.
- Regarding the point above, use a large mixing bowl for the debris and if it gets a little messy, use cold water to rinse your hands and continue with the process.
- Due to the oil in the marinade, we don't need to use cooking spray to grease the frying pan.
- We use the sauce both to coat the prawns before we cook them and also after they are cooked as a drizzle for serving.
- If you love cooking with prawns, you might also like to try the Prawn Fettuccine, Prawn Pesto Pasta, Satay Prawns, Sweet Chilli Prawns or the Prawn Tagliatelle 😁👌.
🤓 Frequently Asked Questions
What do you eat with prawn skewers?
Prawn skewers pair nicely with a side salad, cheesy garlic bread or roast potato side.
How do you skewer prawns?
Prepare the prawns by peeling and deveining them to remove the digestive tract. Then use the pointy sharp end of the skewer to thread each prawn onto the skewer, holding it in a c shape and piercing it twice. Each skewer can hold 4 large prawns.
How do you cook prawns and keep them juicy?
The trick to cooking prawns and keeping them juicy is to not over cook them. Use high heat and watch for them changing colour. Once done, flip them to the other side. Ensure that all of the prawn meat is white and not translucent and then remove them from the heat.
😍 More Easy Dinner Recipes
Prawns one day, pizza the next, a pasta here and there, chicken if you please. Diversity through cook times, proteins and cooking methods helps switch it up and keep it interesting. Here are some more ideas that I know you will love:
- Thai Minced Pork
- Chicken Pesto Linguine
- Burst Cherry Tomato Pasta
- Black Olive Pizza
- Baked Ziti With Meatballs
- Chorizo Pasta Bake
- Blue Cheese Mac and Cheese
- Spinach and Feta Pizza
- Meatball Rigatoni
- Air Fryer Tortilla Pizza
- 1 kg/ 2.2 pounds prawns
- ½ cup/125ml olive oil
- ½ cup coriander (cilantro) leaves only, stems removed, finely chopped with kitchen scissors
- 2 tablespoon white wine vinegar Note 1
- 1 tablespoon garlic chunky, minced, Note 2
- 1 teaspoon chilli Note 3
- ¼ teaspoon salt
- ½ teaspoon black pepper
- flat leaf parsley
- lemon wedges
- Skewers: place the skewers into a baking dish and cover them with water. Soak whilst you prepare the prawns. Note 4
- Prawns: peel the prawns, starting by twisting and removing their heads, followed by pulling the tail off and then removing the rest of the shell. Once done use a knife to cut along the back of the prawns and remove the digestive track.
- Sauce: add the olive oil, white wine vinegar, chopped coriander, garlic, chilli, salt and pepper to a small bowl and use a mini whisk to stir to consistently combine.
- Thread: drain the water from the skewers and then start to thread the prawns onto the skewers. Do this using the sharp pointy end and holding each prawn in a c shape. Pierce each prawn twice with the skewer so that it is firmly held. Once threaded place each skewer flat on a chopping board. Then repeat until all of the prawns are used up.
- Marinate: use a pastry brush and coat the topside of skewers with the sauce. Then rotate each skewer to the other side and coat this side with the sauce also.
- Cook: place a large saute pan on the stove top and turn the heat to high. Work in batches and place the skewers in one flat layer in the base of the pan. Cook the 1st side for 1-2 minutes and then rotate them to the otherside. Cook the 2nd side for 1-2 minutes also. Repeat until each of the skewers are cooked. Note 5
- To serve: brush the leftover sauce over the cooked skewers and serve immediately. Garnish the plate with fresh parsley and provide lemon wedges.
- Note 1 - White wine vinegar: or you can use red wine vinegar (equivalent amount).
- Note 2 - Garlic: I use a store bought chopped garlic from a jar. It is a product that I absolutely love and it is easy and convenient. You can also use regular minced garlic or 2-3 cloves of garlic finely chopped.
- Note 3 - Chilli: this is fresh minced chilli from a jar. A little of this goes a long way which is why we only need 1 teaspoon for the recipe. If you love a little heat, you can increase this, however, I would not add more than 2 teaspoons as you loose the flavor of the fresh prawns if the chilli dominates the dish.
- Note 4 - Skewers: the reason why we soak the timber skewers in water is so that they don't burn when cooking.
- Note 5 - Cooked prawns: the prawns will cook very quickly. They only need 1 -2 minutes at high heat and they are done. They will turn bright orange and all of the flesh will be white and no longer translucent. If they are orange with clear flesh in parts, keep them on the heat until the flesh is white.