Dinner · Brazilian

Grilled Prawns with Fresh Green Onion Sauce

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 14, 2026

These prawns take just minutes on the grill and lean on a punchy raw sauce of spring onions, garlic, and vinegar for all their flavor. It is the kind of light, fast dish that feels a little special without any fuss, perfect for a warm-weather dinner. Serve extra sauce on the side for dunking.

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Grilled Prawns with Fresh Green Onion Sauce

Why you'll love this

  • Ready in under 25 minutes start to finish.
  • The raw sauce comes together in one quick blend.
  • Naturally light and gluten-free.
  • Great for entertaining or a fast weeknight dinner.

EveryDayMeal recipe

Grilled Prawns with Fresh Green Onion Sauce

Prep
15m
Cook
8m
Total
23m
Serves
4
Level
Easy

Ingredients

  • 1 lb prawns, peeled and deveined
  • 2 cloves garlic, minced
  • 1/2 cup spring onions, chopped
  • 1 tsp ground cumin
  • 1/4 tsp salt
  • 4 tablespoons white vinegar
  • 4 tablespoons water

Equipment

  • Blender or food processor
  • Skewers
  • Grill or grill pan
  • Basting brush

Instructions

  1. Combine the spring onions, garlic, cumin, salt, vinegar, and water in a blender or food processor and blend into a loose green paste, so the flavors meld and the sauce coats the prawns evenly.
  2. Thread the prawns onto skewers, spacing them so they cook evenly, then brush generously with some of the sauce, reserving the rest for serving.
  3. Grill over medium-high heat for about 3 to 4 minutes per side, until the prawns turn pink and opaque with light char marks, which tells you they are just cooked through and still juicy.
  4. Transfer to a platter and serve right away with the reserved sauce on the side for spooning over.

Tips from the kitchen

  • If using wooden skewers, soak them in water for 20 minutes first so they do not scorch on the grill.
  • Do not walk away: prawns cook fast and turn rubbery if overdone, so pull them the moment they are opaque.
  • Pat the prawns dry before brushing on the sauce so they take on color instead of steaming.

Estimated nutrition per serving: 150 cal · 23g protein · 3g carbs · 4g fat

Make it your own

  • Swap the prawns for scallops or firm white fish cut into chunks.
  • Add a chopped chili to the sauce for gentle heat.
  • Use lime juice in place of some vinegar for a brighter finish.

Storing & make-ahead

Store leftover prawns and sauce separately in airtight containers in the fridge for up to 2 days. Reheat prawns briefly in a hot pan or eat cold over salad. The sauce keeps best made fresh but holds a day.

Good to know

Can I use frozen prawns?
Yes. Thaw them fully in the fridge or under cold running water, then pat dry before skewering.
Can I make this without a grill?
Absolutely. A grill pan or a hot cast iron skillet works well, giving you the same quick sear.
How do I know the prawns are done?
They turn from gray and translucent to pink and opaque, curling into a loose C shape. That takes only 3 to 4 minutes per side.
Can I make the sauce ahead?
You can blend it a few hours ahead and keep it chilled, though it tastes freshest the day it is made.

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