Quick Salt and Pepper Prawn Skewers

These quick salt and pepper prawn skewers are a bold and vibrant barbecue dish that comes together in just 20 minutes. Juicy king prawns are threaded onto skewers, seasoned with a fragrant blend of sea salt flakes, white pepper, black pepper and Chinese five spice, then chargrilled until lightly charred and served over delicate cucumber ribbons with spring onion curls, fresh coriander and a creamy ginger-lime mayonnaise that is absolutely addictive.

At around $15 per serve and perfect for entertaining or a quick weeknight dinner, these prawn skewers prove that simple seasoning and a hot grill are all you need to produce something truly impressive.

Why you’ll love this recipe

• Fragrant salt, pepper and Chinese five spice seasoning
• Chargrilled until lightly charred for a smoky depth
• Creamy ginger-lime mayonnaise is fresh, tangy and completely addictive
• Spring onion curls and cucumber ribbons make a beautiful presentation
• Ready in under 20 minutes
• Perfect for barbecue entertaining or a quick weeknight dinner

Why make salt and pepper prawn skewers?

Salt and pepper seasoning is a classic Cantonese technique that works beautifully on prawns — the combination of sea salt, white pepper, black pepper and Chinese five spice creates a savoury, aromatic crust that caramelises slightly on the grill and highlights the natural sweetness of the prawn rather than masking it. Sprinkling the seasoning in two stages — before and after cooking — ensures maximum flavour impact in every bite.

The ginger-lime mayonnaise brings together two of the most complementary flavours for prawns — the bright citrus of lime and the warm heat of fresh ginger — into a quick dipping sauce that takes less than two minutes to make and elevates the whole dish to something genuinely special. It’s the kind of sauce you’ll want to put on everything.

Ingredients (serves 4)

Servings4

Salt and pepper prawn skewers

• 1000 g raw prawns, peeled (tails intact) and deveined
• 3 tsp sea salt flakes (divided — half before, half after grilling)
• ½ tsp ground white pepper
• ½ tsp coarsely ground black pepper
• ½ tsp Chinese five spice

Fresh platter

• 2 Lebanese cucumbers, peeled into ribbons
• 1 long red chilli, thinly sliced diagonally (optional)
• 2 spring onions, cut into matchsticks and soaked in iced water
• ½ cup fresh coriander leaves

Ginger-lime mayonnaise

• 150 g whole-egg mayonnaise
• 2 tbsp lime juice
• ¼ cup fresh coriander, finely chopped
• 1 tsp fresh ginger, finely grated

Skewer tip: You will need soaked bamboo skewers for this recipe. Soak them in cold water for at least 30 minutes before use to prevent burning on the grill. For the spring onion curls, soak the matchstick-cut spring onions in iced water for 10 minutes — they’ll curl beautifully and look stunning on the platter.

How to make quick salt and pepper prawn skewers

Step 1: Prepare the skewers and seasoning

Thread the prawns onto pre-soaked bamboo skewers. Combine the sea salt flakes, white pepper, black pepper and Chinese five spice in a small bowl. Sprinkle the prawns evenly with half the salt mixture.

Step 2: Make the ginger-lime mayonnaise

Combine the whole-egg mayonnaise, lime juice, chopped coriander and finely grated ginger in a small bowl. Add 1 tablespoon of hot water and stir until smooth and well combined. Set aside.

Step 3: Grill the prawns

Heat a barbecue grill or chargrill pan over medium heat. Lightly spray the seasoned prawns with olive oil spray. Cook for 2 minutes each side or until lightly charred and cooked through. Transfer to a plate and cover loosely with foil.

Step 4: Assemble and serve

Arrange the cucumber ribbons, sliced chilli (if using), drained spring onion curls and coriander leaves on a large serving platter. Top with the prawn skewers and sprinkle with the remaining salt mixture.

Serve immediately with the ginger-lime mayonnaise on the side.

Tips for best results

• Soak bamboo skewers for at least 30 minutes before grilling to prevent burning
• Soak the spring onion matchsticks in iced water for 10 minutes to create beautiful curls for the platter
• Don’t overcrowd the skewers — leave a little space between each prawn for even cooking and good char
• The double seasoning — before and after grilling — is the key to maximum salt and pepper flavour
• Add 1 tablespoon of hot water to the mayo to loosen it to a perfect dipping consistency
• Serve immediately while the prawns are hot and the cucumber is cool and crisp

Serving suggestions

These salt and pepper prawn skewers pair beautifully with:

• Steamed jasmine rice for a more substantial meal
• Extra sliced chilli and lime wedges on the side
• A simple Asian slaw with sesame dressing
• Cold Australian lager or sparkling water with lime
• Prawn crackers as a fun starter alongside

Nutrition per serving

Based on 4 servings

Energy

1665 kJ

Calories

398 cal

Protein

27 g

Total fat

30 g

Saturated fat

4 g

Carbohydrate

4 g

Sugars

4 g

Sodium

2300 mg

Final thoughts

These quick salt and pepper prawn skewers are proof that the best barbecue food doesn’t need marinades that take hours or complicated techniques. The fragrant five spice and pepper seasoning, applied before and after grilling, creates a depth of flavour that feels far more sophisticated than the few minutes of prep involved. And the ginger-lime mayonnaise is one of those dipping sauces you’ll find yourself making for everything going forward.

Whether you’re firing up the barbie for a crowd or want a quick and impressive weeknight dinner, these prawn skewers deliver every time. Beautiful to look at on the platter, sensational to eat — this is a recipe worth adding to your regular rotation.