Barbecue Prawn Skewers with Bush Tomato Chutney

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled prawns glazed with a smoky bush tomato chutney, capturing the flavors of the Australian outback. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs large prawns, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Add 16 peeled and deveined large prawns and toss to coat evenly. Marinate for 15 minutes in the refrigerator.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Thread 4 prawns onto each soaked wooden skewer.
  3. Step 3: Grill the prawn skewers for 2-3 minutes per side until opaque and slightly charred.
  4. Step 4: During the last minute of grilling, brush each skewer generously with 1/2 cup bush tomato chutney to glaze, allowing the chutney to caramelize slightly.
  5. Step 5: Remove from grill and sprinkle 2 tbsp chopped fresh parsley over the top. Serve immediately with extra chutney on the side for dipping.

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