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Use scissors to cut through the shell along the back of the prawns, and remove the shells. Rinse to remove the veins and pat dry with paper towel.
Add the prawns into a large bowl and add in a tablespoon olive oil, lemon juice, minced garlic, cajun spice, Italian seasoning, and paprika. Shrimp are naturally quite flavourful on their own, so you do not need to over season them.
Toss to combine and fully coat the prawns with the marinade. Cover with cling wrap and refrigerate for at least 15 minutes, up to 30 minutes.
Thread the marinated prawns onto skewers. Add 4 prawns on each skewer.
Lightly brush some olive oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. In a small bowl, combine remaining olive oil with finely chopped parsley. Set aside until ready to grill.
Place the skewers spaced evenly apart on the grill pan and grill for 3-4 minutes on each side or until the prawns turn completely orange. Brush the olive oil parsley mixture over the prawns during grilling.
Transfer to a plate and serve warm with some lemon wedges on the side. Sprinkle extra chopped parsley on top.