Grilled Prawn Cocktails with Chilli Mayo and Pistachio Dukkah

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender barbecued prawns served with a creamy chilli mayonnaise and crunchy pistachio dukkah offer a fresh and spicy Australian starter. This Australian-inspired seafood recipe, ready in about 25 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 mayonnaise
• 1 tbsp Sriracha sauce
• 1 tbsp lemon juice
• 1/4 cup, shelled pistachios
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1/2 tsp dried thyme
• 1/4 tsp salt (for dukkah)
• 2 tbsp, chopped fresh parsley
• 2 cups mixed salad greens
• to serve lemon wedges

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Instructions

1. Step 1: Preheat a grill or barbecue to medium-high heat. Toss 16 peeled and deveined prawns with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Grill the prawns for 2-3 minutes per side until pink and opaque, with slight char marks; remove and keep warm.
3. Step 3: Meanwhile, whisk together 1/2 cup mayonnaise, 1 tbsp Sriracha sauce, and 1 tbsp lemon juice until smooth and creamy.
4. Step 4: In a dry skillet over medium heat, toast 1/4 cup shelled pistachios, 1 tbsp sesame seeds, 1 tsp cumin seeds, and 1/2 tsp dried thyme for 3-4 minutes until fragrant and lightly browned. Let cool then pulse briefly in a food processor until coarsely chopped. Stir in 1/4 tsp salt and 2 tbsp chopped fresh parsley.
5. Step 5: Arrange 2 cups mixed salad greens on serving plates, top with grilled prawns, drizzle with chilli mayo, and sprinkle generously with pistachio dukkah.
6. Step 6: Serve immediately with lemon wedges on the side for squeezing over the prawns.