Grilled Prawns from Black Angus Steakhouse feature succulent, marinated jumbo prawns grilled to perfection, infused with garlic, lemon, and fresh herbs, served with a vibrant side of grilled vegetables, offering a smoky and zesty flavor profile with a tender, juicy texture.
Equipments
- Grill (charcoal or gas)
- Grill tongs
- Skewers
- Mixing bowl
- Chef’s knife
- Cutting board
- Basting brush
- Citrus juicer or reamer
- Serving platter
Ingredients
- 2 lb (900g) jumbo prawns (peeled and deveined)
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 large lemon (zested and juiced)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon fresh basil (chopped)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 tablespoon balsamic vinegar
Fresh jumbo prawns are essential for replicating the authentic Grilled Prawns from Black Angus Steakhouse, and they should be thoroughly peeled and deveined to ensure a tender, juicy texture. Using freshly minced garlic, lemon zest, and juice enhances the zesty flavor profile, while a mix of fresh parsley, basil, and thyme provides a vibrant herbal infusion. Select colorful vegetables like zucchini, red and yellow bell peppers, and red onion to create the signature smoky side that complements the prawns. Olive oil and balsamic vinegar not only add flavor but help achieve a perfect char during grilling, so make sure you have your grill tongs and skewers handy. Your copycat grilled prawns from Black Angus Steakhouse will stand out best with attention to ingredient quality and precise marinating times.
Instructions
- Rinse and pat dry the prawns.
- In a mixing bowl, combine olive oil, minced garlic, lemon zest, lemon juice, parsley, basil, thyme, salt, and black pepper.
- Add prawns to the marinade and toss to coat evenly.
- Cover and refrigerate prawns for 30–60 minutes.
- Slice zucchini, bell peppers, and red onion into even pieces.
- Toss vegetables with olive oil, salt, pepper, and balsamic vinegar.
- Preheat the grill to medium-high heat.
- Thread marinated prawns onto skewers.
- Place vegetables and prawn skewers on the grill.
- Grill vegetables until tender and slightly charred, turning occasionally.
- Grill prawns for 2–3 minutes per side, basting with leftover marinade, until opaque and cooked through.
- Arrange grilled vegetables on a serving platter.
- Serve grilled prawns over vegetables.
- Garnish with extra fresh herbs and lemon wedges, if desired.
Substitution
Grilled Prawns from Black Angus Steakhouse copycat recipe can be easily adapted by substituting jumbo prawns with large shrimp if unavailable. When grilling, you may use wooden or metal skewers, but soak wooden skewers in water for at least 30 minutes to prevent burning. If fresh herbs like basil or thyme are not on hand, dried herbs can be used, though fresh herbs will provide a brighter flavor. You can replace the lemon with lime for a slightly different yet complementary citrus note. Make sure to adjust grilling time based on prawn size to maintain that tender, juicy texture you desire.
Tips
Ensure the prawns are fully peeled and deveined to avoid any gritty texture. Use a citrus juicer to extract maximum lemon juice for the marinade, which brightens the flavor and tenderizes your prawns. Keep an eye on the grill temperature; medium-high heat helps achieve a perfect char without overcooking, which can make the prawns tough. When threading prawns onto skewers, avoid overcrowding to allow even cooking and maintain a juicy texture.
Nutritions
Grilled prawns provide a high-protein, low-fat option rich in omega-3 fatty acids, essential for heart and brain health. Infused with garlic, lemon, and fresh herbs, this dish also offers antioxidants and vitamins such as vitamin C and B12. The accompanying grilled vegetables contribute dietary fiber and a variety of essential micronutrients, promoting digestion and immune function. Your meal balances lean protein, healthy fats, and plant-based nutrients, supporting overall nutritional wellness.
Storage
Store grilled prawns in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Keep them at a temperature below 40degF (4degC) for up to 2 days to preserve their tender, juicy texture and smoky, zesty flavor. To reheat, gently warm the prawns on a grill or stovetop to avoid overcooking and maintain their succulent quality for your next meal.
Variation or Alternatives
Swap jumbo prawns for large scallops or lobster tails to create a luxurious variation with a similar smoky flavor. Replace fresh thyme and basil with cilantro and smoked paprika for a more adventurous, Southwest-inspired marinade. For a charred smoky aroma, you can cook the prawns over charcoal instead of a gas grill, enhancing the flavor complexity. If you prefer a milder taste, serve prawns with a cooling cucumber yogurt sauce instead of grilled vegetables to balance the zestiness.
Allergies
Grilled Prawns may trigger allergic reactions in individuals sensitive to shellfish, which is a common food allergen. Symptoms can include itching, swelling, digestive issues, or in severe cases, anaphylaxis. You should avoid this dish if you have a known shellfish allergy to prevent any adverse health effects.
Why this recipe?
Grilled Prawns from Black Angus Steakhouse are celebrated for their perfectly charred exterior and juicy, tender interior, enhanced by a blend of savory spices and garlic butter. The dish features fresh, succulent prawns that retain their natural sweetness while absorbing smoky, bold flavors from the grill. You can replicate this iconic taste at home by using high-quality seafood and a carefully balanced marinade, ensuring your copycat version delivers the same mouthwatering experience. Trying to make it yourself not only satisfies your craving but also offers a rewarding culinary challenge that elevates your cooking skills.