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Piri Piri Prawns and Rosemary Potatoes

These Portuguese inspired prawns and rosemary potatoes are perfect for entertaining and will leave your guests salivating before they even take a bite.

Prep Time

        Prep time: 20 minutes
        Cook time: 40 minutes
        Yield: Serves 4


    •    2 tbsps olive oil
    •    1 tsp sea salt flakes
    •    1/2 tsp white pepper
        1/3 cup vegetable oil
    •    2 tsps smokey paprika
    •    1 tsp piri piri seasoning
    •    3 garlic cloves, crushed
    •    2 tbsps rosemary sprigs
    •    2 tbsps white wine vinegar
    •    650g small washed potatoes, sliced
    •    1kg green prawns, peeled, tails intact
    •    green salad and lemon wedges, to serve
    •    1 lemon, rind finely grated and 1 tbsp lemon juice


  1. Combine oil, vinegar, garlic, paprika, piri piri, salt and pepper in a large ceramic bowl. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
  2. Combine potatoes, oil, lemon rind, juice and rosemary in a bowl. Season with salt and pepper. Toss to combine. Transfer potato mixture onto a large sheet of foil in a single layer. Fold foil over and seal edges well. Slide onto a tray.
  3. Preheat barbecue hotplate to medium high. Slide foil parcel onto barbecue, cover with lid and cook for 15 minutes. Turn and cook for a further 15 minutes or until potatoes are tender.
  4. Add prawns to barbecue plate and cook for 2 minutes each side, tossing frequently, until golden and cooked through. Serve prawns with potatoes, green salad and lemon wedges.

This great family recipe is thanks to delicious at


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