Shopping Cart

Chargrilled prawns with basil chimichurri

Good Friday Recipe


  • 1/2 bunch basil, finely chopped, plus extra leaves to serve
  • 1/2 bunch coriander, leaves roughly chopped
  • 1 long green chilli, finely chopped
  • 2 tsp cumin seeds, toasted
  • 1 eschalot, finely chopped
  • 2 garlic cloves, crushed
  • Finely grated zest of 1 lemon
  • Juice of 1 lemon, plus extra halves to serve
  • 2 tbs red wine vinegar
  • 150ml extra virgin olive oil
  • 16 large green prawns, shell on, split, deveined
  • 50g unsalted butter, melted
Chargrilled prawns with basil chimichurri


  • 1.To make the chimichurri, combine all ingredients, except the prawns and butter, in a bowl and season with salt and pepper.
  • 2.Set aside at room temperature to allow the flavour to develop.
  • 3.Place prawns, shell-side down, on a tray and brush with melted butter. Spoon over half of the chimichurri.
  • 4.Heat a chargrill or barbecue to high and add the prawns, shell-side down.
  • 5.Cook for 2-3 minutes until prawns are just cooked through.
  • 6.Serve with the remaining chimichurri, extra lemon and extra basil.

Recipe credit: