Prawn Kebabs with Garlic and Chilli


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These Prawn Kebabs with garlic, chilli and charred lime are absolutely delicious – and set to become your new BBQ favourite. Perfect for a healthy barbecue recipe, these Grilled Prawn (Shrimp) Skewers are so quick and easy to make. They’re also gluten and dairy free!

Close up of grilled shrimp skewers with lime wedges.

I do love a gluten free BBQ but sometimes I want something that just feels a little bit healthier than the usual sausages and burgers.

Don’t get me wrong – I love a gluten free beef burger or even a ground chicken burger. But my absolute favourite BBQ recipe has to be these king prawn kebabs!

Juicy king prawns are marinaded in garlic, chilli, tamari (gluten free soy sauce) and olive oil before being grilled to perfection.

You can enjoy these king prawn skewers on the BBQ – or simply cook them indoors in a pan or on the griddle if the weather isn’t playing ball.

They only take a few minutes to whip up and cook in less than five minutes – probably the quickest BBQ recipe ever!

King prawn kebabs on a plate.King prawn kebabs on a plate.

Why make this recipe?

  • Super quick: The marinade can be whipped up in seconds and the prawns only need a couple of minutes to cook. It’s so quick!
  • Gluten and dairy free: The marinade is naturally free from gluten, eggs and dairy so it will keep everyone happy.
  • Extra versatile: These gluten free prawn skewers go with everything, from a big bowl of pineapple and avocado salsa to wrapped up in gluten free tortillas.
  • Healthier option: High in protein and low in fat, these prawn kebabs are definitely a lighter alternative to the usual BBQ meats.
King prawn kebabs on a plate with lime wedges.King prawn kebabs on a plate with lime wedges.

Ingredients and Substitutions

To make these gluten free prawn kebabs you will need the following:

  • Raw King Prawns: That’s shrimp in the US! I find the bigger the prawn, the juicier the kebabs. Tiger prawns also work well.
  • Garlic Paste: Finely chopped or crushed garlic cloves would also work well.
  • Chilli Paste: You can use a very finely chopped red chilli if you prefer.
  • Tamari: This is the gluten free equivalent of soy sauce. Of course, if you don’t need the recipe to be gluten free you can use normal soy sauce.
  • Honey: This gives a lovely glaze to the recipe. Maple syrup can work too.
  • Olive Oil: This adds flavour and helps the prawns sticking to the grill. Toasted sesame oil or melted coconut oil would also work.

I also recommend serving these prawn kebabs with charred lime wedges and some freshly chopped coriander.

You can use freshly parsley if you prefer – and lemon instead of lime. I recommend some sort of citrus flavour to squeeze on top once they’re cooked.

Ingredients for king prawn kebabs laid out on a pink worktop.Ingredients for king prawn kebabs laid out on a pink worktop.

How to make king prawn kebabs

This recipe is so simple and there is a printable recipe card below if you want to keep it and store it for a later date.

To make these prawn kebabs:

The king prawns with the marinade ingredients and all mixed together.The king prawns with the marinade ingredients and all mixed together.

1. Drain the prawns of any liquid and add them to a large bowl. Add the garlic, chilli, tamari, honey and olive oil.

2. Mix well so the prawns are all coated. Cover and leave to marinade in the fridge – ideally overnight or for several hours, but 30 minutes will you heat up the BBQ will work.

Raw king prawn skewers on a plate and cooking in a pan.Raw king prawn skewers on a plate and cooking in a pan.

3. Thread the prawns onto metal, bamboo or wooden skewers. I put about 5-6 prawns on each to make 6 skewers. But you can make larger/smaller ones with more/less prawns on them.

4. To BBQ: When the BBQ is hot, brush the prawn skewers with any leftover marinade and then place on the grill for 1 minute each side until the prawns are pink and firm.

To Griddle: Brush the prawn skewers with leftover marinade and then place the prawns on a hot griddle or frying pan and cook for 1-2 minutes per side until pink and firm.

To serve, char some lime wedges on the BBQ (or in the pan). Serve the skewers with the lime wedges to squeeze on top and a sprinkle of chopped coriander.

A plate of prawn kebabs with charred lime wedges.A plate of prawn kebabs with charred lime wedges.

Serving Suggestions

I absolutely love serving up these garlic and chilli prawn skewers with a host of other goodies when I’m having a BBQ.

Some of my favourite ways to serve these grilled shrimp kebabs are:

Of course, these also work beautifully as the main dish with a simple green salad. Whatever takes your fancy, these prawn kebabs make it work!

Grilled shrimp skewers with lime wedges and salsa in background.Grilled shrimp skewers with lime wedges and salsa in background.

More Gluten Free BBQ Recipes

If you’re firing up the BBQ here are some other great gluten free recipes you might love:

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

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  • Drain the prawns of any liquid and add them to a large bowl.

  • Add the garlic, chilli, tamari, honey and olive oil and mix well so the prawns are all coated. Cover and leave to marinade in the fridge – ideally overnight or for several hours, but 30 minutes will you heat up the BBQ will work.

  • Thread the prawns onto metal or bamboo skewers – I put about 5-6 prawns on each to make 6 skewers, but you can make larger/smaller ones with more/less prawns on them.

  • To BBQ: When the BBQ is hot, brush the prawn skewers with any leftover marinade and then place on the grill for 1 minute each side until the prawns are pink and firm. To Griddle: Brush the prawn skewers with leftover marinade and then place the prawns on a hot griddle/pan and cook for 1-2 minutes per side until pink and firm.
  • To serve, char some lime wedges on the BBQ (or in the pan). Serve the skewers with the lime wedges to squeeze on top and a sprinkle of chopped coriander.

For ideas on serving suggestions, variations to this recipe and how to store these gluten free prawn skewers, see the blog post above. 

Calories: 49kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 213mg | Potassium: 48mg | Fiber: 0.02g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 0.1mg

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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