Tiger Prawns in Ginger Marinade - Recipe & Video

Tiger Prawns in Ginger Marinade - Recipe & Video: it couldn't have been simpler and, tastes just as heavenly when made on the stove-top grill as it does on the BBQ.
Course Dinner, Lunch
Cuisine Fusion
Keyword bbq, camarones, easy, shrimp, summer
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 477kcal
Author Clara Gonzalez


  • 24 tiger prawns , peeled
  • 1/2 cup ginger , peeled and sliced
  • 2 cloves garlic , sliced
  • 1 tablespoon fresh coriander , minced
  • 4 tablespoons honey
  • 4 tablespoons of Holland House Red Wine Vinegar
  • A pinch of nutmeg
  • 1/2 habanero pepper , finely chopped (optional)
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/3 cup olive oil , divided


  • Mix the prawns, ginger, garlic, coriander, honey, wine vinegar, nutmeg, habanero, salt and pepper.
  • Drizzle with half the olive oil.
  • Marinate for at least two hours.
  • Remove the prawns from the marinade, Set the shrimp aside. In a saucepan cook the marinade adding the remaining olive oil to it.
  • Grill the shrimps until they turn pink all around.
  • Garnish the prawns with the marinade.



To accompany the prawns I went with a combination you seldom see: auyama (West Indian pumpkin, boiled), peppers, and onions, which I grilled too before serving. I boiled the marinade a bit, adding more olive oil, and used to garnish the shrimps.


Calories: 477kcal | Carbohydrates: 23g | Protein: 46g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 423mg | Sodium: 2488mg | Potassium: 440mg | Fiber: 1g | Sugar: 18g | Vitamin A: 605IU | Vitamin C: 2.9mg | Calcium: 184mg | Iron: 1mg