char-grilled peri-peri tiger prawns

Grilled Peri-peri Tiger Prawns

BBQ or pan-grilled, marinading tiger prawns in piri-piri (or peri-peri in English) sauce is a popular way of infusing these meaty delights with bold spices (overnight from frozen) before grilling them in Portugal. Serve with a cool beer or Vihno Verde to transport your tastebuds to sunny shores


  • 1kg tiger prawns
  • 200 ml homemade or store-bought Piri-Piri Sauce
  • 2 lemons, cut into wedges
  • Wooden or metal skewers (optional)
  • Salt


  1. In a sealable container (tupperware or plastic bag both work too), toss the prawns and piri-piri sauce to coat, then place in the fridge to marinate for 3 hours or overnight if using completely frozen prawns
  2. Once ready to cook, heat charcoal grill or grilling pan to medium high. Season your prawns with a touch of extra salt and if using skewers, thread them in. Feel free to remove the head if you prefer. (If you're using wooden skewers and a charcoal grill, place your skewers in water for a few minutes before treading the prawns in so they don't burn)
  3. Grill the prawns for 3 minutes on each side
  4. For an extra spicy kick, brush the skewers with fresh piri-piri sauce before serving or just plate them alongside your lemon wedges for a citrusy flavour
  5. Enjoy!


Grilled Peri-peri Tiger Prawns
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