August 2, 2016

These delicious prawns can be used as an entree with a small salad or as a larger main meal with salads or vegies. Add or reduce the amount of chilli depending on your taste preferences, and change the type or size of prawns used according to availability.

Serves 4


125 ml (1/2 cup) extra virgin coconut oil
1 Tbsp dried oregano
1 Tbsp chopped oregano leaves
1 Tbsp chilli flakes
1 Tbsp chopped parsley
1 lemon, zest
1 garlic clove, finely chopped
16 king prawns


  1. Preheat BBQ hotplate to high. Mix the coconut oil with the dried and fresh oregano, chilli, parsley, lemon zest, garlic and some sea salt and cracked black pepper.
  2. Brush over the prawns. Place the prawns, shell-side down, on the hotplate and cook for 2 minutes, then turn over and cook for a further 30 seconds.
  3. Remove from the BBQ and brush the remaining dressing over the prawns and serve.
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