BBQ garlic-chilli prawn skewers
A Spanish bbq for the galley that best on calm days or at anchor, about 15 min hands-on.
- BBQ
- Spanish
- ⏱ 15 min
- 🌊 Sea tolerance 2/5
- 🌶 Medium (on the side)
- pescatarian
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Frozen prawns (raw)600 g (150 g)
- Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
- Chili flakes2 g (0.5 g)
- Lime32 g (≈ 0.5 lime) (8 g)
- Extra-virgin olive oil40 g (10 g)
- Bell pepper200 g (≈ 1.5 peppers) (50 g (≈ 0.5 pepper))
Method
- Toss thawed prawns with garlic, chilli, oil and salt.
- Thread with pepper chunks.
- Grill 2 minutes a side until pink; squeeze over lime.
In the galley
- Best on calm days or at anchor — 2/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab) — always check the labels of what you buy.
Per serving
💪 Protein-packed · 🪶 Light
- kcal
- 240
- protein
- 31 g
- fat
- 11 g
- carbs
- 6 g
- sugar
- 2 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes