Chargrilled Prawn Cocktail with Chilli Mayo and Pistachio Dukkah

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Juicy chargrilled prawns served with a spicy mayonnaise and crunchy pistachio dukkah for a modern Australian starter. This Australian-inspired seafood recipe, ready in about 23 minutes, brings together large raw prawns, olive oil, smoked paprika for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 320 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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.

Ingredients

• 16, peeled and deveined large raw prawns
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (120 ml) mayonnaise
• 1 tbsp sriracha sauce
• 1 tbsp lemon juice
• 1/4 cup (30 g), roughly chopped roasted pistachios
• 2 tbsp toasted sesame seeds
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 2 tbsp, chopped fresh parsley
• 2 cups mixed salad leaves

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Instructions

1. Step 1: Toss 16 peeled and deveined large prawns with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let marinate for 10 minutes.
2. Step 2: Preheat a grill pan over high heat. Grill the prawns for 2-3 minutes each side until pink and slightly charred.
3. Step 3: In a small bowl, mix 1/2 cup mayonnaise, 1 tablespoon sriracha sauce, and 1 tablespoon lemon juice until smooth to make the chilli mayo.
4. Step 4: For the pistachio dukkah, combine 1/4 cup roughly chopped roasted pistachios, 2 tablespoons toasted sesame seeds, 1 teaspoon ground cumin, 1/2 teaspoon dried thyme, and 2 tablespoons chopped fresh parsley.
5. Step 5: To serve, arrange 2 cups mixed salad leaves on plates, top with the grilled prawns, drizzle generously with chilli mayo, and sprinkle with pistachio dukkah.