Teriyaki Prawns


  • 1kg green prawns
  • 1 x 375g bottle Teriyaki Marinade
  • 10-15 wooden skewers


  1. Shell prawns, leaving the tails intact.
  2. Soak skewers in cold water.
  3. Place the prawns in a glass or ceramic dish and cover with marinade.
  4. Thread prawns onto soaked skewers. For small prawns thread 2-3 per skewer, for large prawns thread only 1 prawn from tail to head.
  5. Heat the barbecue plate and place a square of baking paper on the grill bars.
  6. Place the prawns on the grill, brushing with marinade as they cook.

Cook only until prawns turn pink.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe