Grilled Prawns with Chimichurri Sauce

Grilled Prawns with Chimichurri Sauce

Use chef Sharone Hakman’s simple instructions to create this exotic dinner on the grill. For more of his recipes, visit P&G everyday today!

5 col

This recipe for grilled prawns made with a Chimichurri-nectarine sauce is full of rich flavor.

Grilled Prawns with Chimichurri Sauce
Serves: 10
Prep time: 10 minutes
Cook time: 20 minutes
Cost: $
Difficulty: Easy

30 jumbo prawns
2 cups Chimichurri sauce
5 nectarines, peeled
3 tablespoons honey
2 teaspoons ginger, finely grated
1⁄4 cup soy sauce
Chili flakes
1⁄2 cup chives, chopped
1 apple, cut into wedges (for garnish)
Extra virgin olive oil
Salt and pepper



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  1. Oil the grill slats with extra virgin olive oil and a paper towel and set the grill to a high temperature.
  2. place the nectarines on the grill. Cook for 3-5 minutes, turning each occasionally so they cook evenly all around.
  3. Place the cooked nectarines into a blender. Add the Chimichurri sauce, honey, ginger, soy sauce and a few chili flakes and blend the mixture until it is liquefied.
  4. Marinate the prawns in the Chimichurri-nectarine mixture for at least 2 hours. Reserve a 1⁄2 cup that will later be used as a drizzle.

Tip: It’s best to use marinades for foods that do not take very long to grill, such as fish, seafood and meats that will be cooked medium or medium-well. This helps the food maintain the flavor of the marinade throughout the cooking process.

  1. Grill the prawns until they turn a bright pink color and then transfer them from the grill onto serving plates. Drizzle the cooked prawns with the reserved Chimichurri-nectarine marinade and garnish with chopped chives and apple wedges.

Copyright © 2013, Sharone Hakman |

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