Grilled Cajun and lemon prawn recipe: Saturday seafood braai

When summer is around the corner, South Africans look forward to do some grilling on my braai or gas grill. Sometimes, you host a seafood braai and they always need some big prawns cooked in a beautiful marinade. Our grilled Cajun and lemon prawn recipe is perfect for camping or braai day on the weekend. If you have a gas braai, you might want to use that as you don’t want to lose any of the sauce.

Grilled Cajun and lemon prawn cooking tips

Cajun spice is notoriously a bit spicy and here it’s added to by some smokey paprika and fresh chilies. Even though seafood can be quite light, it often works very well with some heat, but don’t forget the lemon which cuts through the richness. Before cooking however, make sure that your prawns are deveined cleaned but you can keep the shells and heads on as they add loads of flavour. However, it’s up to you how to serve them and are best placed on a bed of fluffy rice.

South African weekends are made for outdoor cooking and friends. Try our grilled Cajun and lemon prawn recipe and see them disappear!

food, grilled cajun and lemon prawn recipe: saturday seafood braai

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Grilled Cajun and lemon prawn recipe

0 from 0 votes Recipe by Marele van Zyl Course: MainCuisine: CajunDifficulty: Easy Prep time


minutesCooking time


minutesTotal time




    500 g fresh large prawns (depending on how many people there are)

    2+ lemons

    1 tsp parmesan cheese

    1 tsp brown sugar

    1 clove garlic

    1 tsp Italian seasoning

    ¼ tsp black pepper

    ¼ tsp smoked paprika

    ¼ tsp basil

    ¼ tsp chili powder


  • Clean grill, spray with a non stick spray and turn grill to medium/high.
  • Whisk all seasoning ingredients together and place in a small bag.
  • Pat the prawns dry and place into bag. Seal and gently shake to coat. Remove and place on a plate. Repeat for remaining prawns.
  • Place prawns on skewers, squeeze lemon juice to both sides of prawns as they grill, and grill for approximately 3-4 minutes on each side until they are no longer translucent and turn reddish pink.
  • Remove from grill, squeeze additional lemon juice on prawns if desired, and enjoy.


  • If using wooden skewers, soak in water for approximately 30-35 minutes prior to using so they won’t burn while on the grill.

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