Spicy Peri Peri Honey Prawns
Friday, December 05, 2025
"December is for braaiing prawns by the pool,
because adulting is optional, and we just out here vibing
Alhamdulillah (Thank God)"
I absolutely adore prawns, they’re my forever favourite and something I can
never quite get enough of. There are 2 - 3 homemade prawn recipes which I
keep going back to and I request my mum to make for me, and I’ll happily
choose a home-cooked version over restaurant prawns any day. This recipe has
always been a family favourite, like I said one I often ask my mum to
marinate whenever she’s prepping prawns. I finally had a turn to take a familiar favourite and add my own twist.
This post exists thanks to the loveliest surprise from Blue Rizz, who
gifted me a box of Vannamei XL King Size Prawns. I had originally ordered prawn
meat for another recipe, and Aanisah added this box as a surprise, the
perfect nudge I needed to film and share this recipe at last. If you're in
Botswana and looking for a reliable Seafood Plug, you’ll love their service.
The prawns came clean, fresh, and needed almost no prep. Plus, have a wide seafood selection, and the deals are always worth checking out. Contact Aanisah on +267 76 091 595.
As I mentioned, these prawns were so clean, literally ready to marinate,
cook up and enjoy! I just removed the head and legs, that's just a personal
preference.
With December in full swing, the holiday vibes are strong, and on my side
of the world, that means long sunny days, poolside lounging, and any excuse
to fire up the braai. There’s something magical about pairing good weather
with good food, and prawns are always a win for easy entertaining.
This recipe is wonderfully flexible: you can pan-fry, oven-grill, or
braai/BBQ the prawns depending on what you prefer. My heart belongs to the
braai version; the gentle smokiness takes the flavours to another level. The
marinade blends heat and sweetness, a peri-peri kick balanced with honey,
while the lemon, butter, and herby garlic sauce brings everything together
into something dreamy.
TikTok
@spicyfusionkitchen Enjoying some Spicy Peri Peri Honey Prawns braai poolside, is the only December vibe you need, Alhamdulillah 🤤❤️🍤👙 Aanisah From Blue Rizz BW kindly gifted me a box of Vannanei Prawns, XL King Prawns. They were so clean, the size was perfect, definitely going to be getting myself more 😁 BW Seafood 🇧🇼🔌 - +267 76 091 595 Full Recipe on www.spicyfusionkitchen.com 🔗 #braai #bbq #prawns #food #foodtiktok ♬ Tyla Water - Made By J
Ingredients
19 - 20 Vannamei Prawns (XL King Size)
Prawns Marinade
2 Cups Fresh Coriander (2 Handfuls)
2 - 3 Green Chillies - adjust depending on your heat preference
10 - 12 Garlic Cloves
2 Tbsp Peri Peri Oil
3 Tbsp Lemon Juice
2 Tbsp Sweet Chilli Sauce
1 1/2 tsp Kashmiri Red Chilli Powder
2 tsp Tandoori Masala
1 tsp Paprika
1/4 tsp Salt
1 Tbsp Honey
Basting/Pour-Over Sauce
1/4 Cup Butter
2 Tbsp Garlic Butter - optional
2 Tbsp Crushed Garlic
1 tsp Dried Parsley
2 Tbsp Lemon Juice
1 - 2 Tbsp Prawns Marinade (above)
Peri Peri Oil Substitution
2 Tbsp Chilli/Regular Oil
1/2 Peri Peri Powder/Sauce
Serve With
Salad
Fried Chips
Method With Pictures
1. Make sure your prawns are cleaned and deveined (this brand already was).
If they aren’t headless, using a scissor, remove the heads, snip off the
legs and gently open them up so they are butterflied and ready for cooking -
this is a personal preference.
2. For the marinade, add fresh coriander, green chillies and garlic
cloves to a chopper. Blitz until roughly chopped (it doesn’t need to be
smooth) then transfer the mixture to a bowl.
3. To the same bowl, add peri peri oil, lemon juice, sweet chilli sauce,
Kashmiri red chilli powder, tandoori masala, paprika, salt and honey. Mix
until everything is well combined and forms a semi-thick marinade. Set
aside 1 - 2 Tbsp of this mixture for the basting or for the pour-over
sauce. (If you don’t have peri peri oil, use chilli oil and peri peri
powder/sauce, or regular oil and peri peri powder/sauce.)
4. Using your hands, dip each prawn into the marinade and coat generously
on both sides, especially the inside.
5. Arrange the marinated prawns in a baking tray and leave them to
marinate for at least 30 minutes. For deeper flavour, marinate for a few
hours or overnight.
6. While the prawns marinate, prepare the basting or pour-over sauce. Add
butter, optional garlic butter, crushed garlic, parsley, lemon juice and
the reserved marinade to a sauce pan. Warm on low heat for 2 - 3 minutes
until melted and combined, then set aside.
7. If cooking on the stove or in the oven, keep the prawns in the tray
and add half of butter meant for the sauce directly over them. Pan fry on
medium heat for 5 - 10 minutes, or grill in the oven at 190°C for 5 - 10
minutes, until the prawns curl and shrink. Avoid overcooking.
8. If braaiing or barbecuing, place the prawns in an hinged braai/bbq
grid and cook over the fire for about 10 minutes. Flip the prawns every
minute and baste generously with the sauce as they cook - let the shells
char a bit.
9. Once the prawns are cooked, use the remaining butter mixture as a
pour-over sauce before serving.
Method
- Make sure your prawns are cleaned and deveined (this brand already was). If they aren’t headless, using a scissor, remove the heads, snip off the legs and gently open them up so they are butterflied and ready for cooking - this is a personal preference.
- For the marinade, add fresh coriander, green chillies and garlic cloves to a chopper. Blitz until roughly chopped (it doesn’t need to be smooth) then transfer the mixture to a bowl.
- To the same bowl, add peri peri oil, lemon juice, sweet chilli sauce, Kashmiri red chilli powder, tandoori masala, paprika, salt and honey. Mix until everything is well combined and forms a semi-thick marinade. Set aside 1 - 2 Tbsp of this mixture for the basting or for the pour-over sauce. (If you don’t have peri peri oil, use chilli oil and peri peri powder/sauce, or regular oil and peri peri powder/sauce.)
- Using your hands, dip each prawn into the marinade and coat generously on both sides, especially the inside.
- Arrange the marinated prawns in a baking tray and leave them to marinate for at least 30 minutes. For deeper flavour, marinate for a few hours or overnight.
- While the prawns marinate, prepare the basting or pour-over sauce. Add butter, optional garlic butter, crushed garlic, parsley, lemon juice and the reserved marinade to a sauce pan. Warm on low heat for 2 - 3 minutes until melted and combined, then set aside.
- If cooking on the stove or in the oven, keep the prawns in the tray and add half of butter meant for the sauce directly over them. Pan fry on medium heat for 5 - 10 minutes, or grill in the oven at 190°C for 5 - 10 minutes, until the prawns curl and shrink. Avoid overcooking.
- If braaiing or barbecuing, place the prawns in an hinged braai/bbq grid and cook over the fire for about 10 minutes. Flip the prawns every minute and baste generously with the sauce as they cook - let the shells char a bit.
- Once the prawns are cooked, use the remaining butter mixture as a pour-over sauce before serving.
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I hope you enjoy this Spicy Peri Peri Honey Prawns recipe
If you'd like to check out other prawns recipes
I've shared before; click here:
Prawns Pasta
Be sure to check out my social media,
I share a lot of the behind-the-scenes on there and much more:
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