Garlic Prawn Skewers with Lemon Rice brings together juicy seafood, fragrant garlic and fluffy rice with a bright citrus finish. The cooking is straightforward, but the order matters. Start the rice first, prepare the skewers while it simmers, then cook the prawns as the rice rests. Everything reaches the table warm without a last-minute scramble between pans.
This recipe serves four and works with a barbecue, a griddle or a wide frying pan. Lemon zest seasons the prawns during their brief preparation, while lemon juice brightens the finished rice. Parsley brings freshness, and a little butter rounds out the grains. You can add a simple green vegetable alongside for a complete meal.
Ingredients for Garlic Prawn Skewers with Lemon Rice
Choose large raw prawns of roughly equal size so each skewer cooks evenly. Peeled prawns are convenient, and you can leave their tails on for presentation or remove them for easier eating. Have eight short metal skewers ready, or prepare wooden skewers according to their packaging.
For the garlic prawn skewers
- 600 g large raw prawns, peeled and deveined
- 3 tablespoons olive oil, divided
- 4 garlic cloves, finely grated or minced
- Finely grated zest of 1 lemon
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- A small pinch of chilli flakes, optional
For the lemon rice and serving
- 300 g white basmati rice
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 500 ml vegetable stock, plus a little hot water if needed
- Finely grated zest of 1 lemon
- 2 tablespoons lemon juice, plus extra to taste
- 20 g butter
- 3 tablespoons chopped flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
You will need two lemons for their zest. Squeeze one for the rice and cut the other into wedges. Check the rice packet before starting because liquid requirements vary. Follow its absorption guidance if it differs from the quantity and timing given here.
Prepare the prawns and garlic coating
If using frozen prawns, thaw them in the refrigerator according to the packet instructions. Drain thoroughly and pat dry with kitchen paper. Surface moisture dilutes the coating and encourages steaming when the prawns meet the hot pan.
Combine two tablespoons of olive oil with the garlic, lemon zest, parsley, paprika, salt, pepper and optional chilli flakes. Add the prawns and turn them until lightly coated. Cover and refrigerate while you begin the rice. This is a brief seasoning stage, so you can prepare the meal without allowing hours for marinating.
Keep the lemon juice for finishing. A long soak in acidic juice can change the surface texture of raw prawns. Zest gives the coating citrus fragrance, and wedges let everyone adjust the sharpness of their own portion at the table.
Cook the rice and let it rest
- Put the basmati rice in a sieve and rinse under cold running water until the water becomes clearer. Drain well so excess water does not alter the cooking liquid.
- Heat the olive oil in a medium saucepan with a close-fitting lid. Add the onion and cook over medium-low heat for about five minutes, stirring occasionally, until soft. Keep it pale for a gentle flavour.
- Add the drained rice and stir for one minute to coat the grains. Pour in the stock, stir once and bring to a gentle boil.
- Cover, reduce the heat to low and cook for 12–15 minutes, or according to the packet, until the liquid is absorbed and the rice is tender.
- Remove the saucepan from the heat and leave covered for ten minutes. Use this resting time to cook the skewers.
- Fluff gently with a fork, then fold in the lemon zest, lemon juice, butter and parsley. Taste before adding salt, as your stock may already provide enough seasoning.
Avoid repeatedly lifting the lid while the rice cooks because this releases steam. If the grains are firm after the liquid has disappeared, sprinkle in a little hot water, cover and return briefly to low heat. If tender rice looks slightly damp, allow it to stand off the heat before fluffing.
Thread and cook the prawn skewers
Thread each prawn through its thicker end and then near the tail so it stays secure when turned. Divide the prawns between the skewers and leave a little space between them. Closely packed prawns are harder to cook evenly along their sides.
- Heat a griddle or wide frying pan over medium-high heat. Brush the cooking surface with the remaining tablespoon of olive oil. For a barbecue, preheat and prepare the grate for direct cooking.
- Lift the skewers from the bowl and allow excess coating to drip away. Remove loose clumps of garlic that might fall onto the hot surface and scorch.
- Lay the skewers down in a single layer. Cook for about two minutes on the first side, then turn and cook for another one to three minutes, depending on their size and the heat.
- Check the thickest prawn. The flesh should be opaque and firm throughout, with no translucent centre. Continue cooking if needed, checking frequently.
- Transfer the cooked skewers to a clean plate. Serve promptly with the lemon rice and lemon wedges.
Cook in batches if your pan is small, leaving space around each skewer. Reduce the heat if the garlic starts darkening quickly. Discard the coating left in the raw-prawn bowl, and use clean utensils and a clean plate for the cooked seafood.
Bring the meal together
Spoon the rice onto individual plates or a broad serving platter and arrange the skewers alongside it. Taste a forkful of rice with a prawn before adding more lemon. The citrus should lift the dish while allowing the garlic and natural sweetness of the prawns to come through.
Steamed green beans or a crisp green salad fit comfortably alongside. Keep salad dressings light because the main dish already contains oil, butter and citrus. A small bowl of plain yogurt stirred with chopped parsley and a pinch of salt adds a cool accompaniment.
Simple adjustments
- Skip the skewers when necessary. Cook the prawns loose in a single layer in a frying pan, turning them individually.
- Make the rice dairy-free. Replace the butter with a little olive oil, then taste and adjust the seasoning.
- Soften the garlic flavour. Use three cloves and keep the same brief seasoning time.
- Change the rice carefully. Long-grain white rice can work, but use its own liquid ratio and cooking time.
For a calmer preparation, chop the onion and parsley, zest the lemons and measure the rice before turning on the hob. Keep the prepared prawns refrigerated until needed. Finish the rice and cook the skewers close to serving time, then bring the platter straight to the table while the garlic is fragrant and the grains are fluffy.
