Charred Prawns (Shrimp) With Capsicum Mayonnaise

Recipe by Jewelies
READY IN: 40mins




  • Peel and devein the prawns, leaving the tails intact.
  • Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
  • Cover and refrigerate for at least 2 hours.
  • To make the capsicum mayonnaise, preheat the oven to 190°C
  • Cut the capsicum into quarters and remove the seeds and membrane.
  • Place on a baking tray with the garlic and drizzle with the olive oil.
  • Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
  • Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
  • Place in a food processor with the mayonnaise and process until fairly smooth.
  • Place in a bowl and stir through the lemon juice.
  • Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
  • Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
  • You may need to do this in batches depending on the size of your pan.
  • Serve the prawns with the mayonnaise and a wedge of lime.