Moroccan · Main course
Agadir Grilled Garlic Prawns
Agadir's rebuilt port sends out boats for prawns, and the local way with them is direct — large prawns split, doused in garlic, charmoula and olive oil and flashed over charcoal until the shells char and the sweet flesh turns pink. Served sizzling with lemon, they are the Atlantic beach town's simplest pleasure.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Serves
- 4
- Level
- Easy
Ingredients
- 700 g large prawns, shell on
- 6 garlic cloves, crushed
- 1 small bunch coriander and parsley, chopped
- 1 tsp paprika and 1/2 tsp cumin
- 1/4 tsp cayenne
- Juice of 1 lemon and 5 tbsp olive oil
- Salt
- Lemon wedges to serve
Method
- 1
Butterfly the prawns
Split the prawns down the back through the shell and remove the dark vein, keeping the shell on for flavour.
- 2
Marinate
Toss the prawns with garlic, herbs, paprika, cumin, cayenne, lemon, olive oil and salt and leave 15 minutes.
- 3
Heat the grill
Get the charcoal to a fierce, even heat.
- 4
Grill fast
Grill the prawns cut-side down first, then flip, cooking just 3–4 minutes total until pink, opaque and lightly charred.
- 5
Serve
Pile up sizzling, spoon over the pan juices and serve with lemon and bread.
Chef's tips
- Leaving the shells on protects the flesh and adds flavour; peel at the table.
- Prawns cook in minutes — pull them the moment they turn pink to keep them juicy.
- Save some raw marinade to toss the hot prawns in off the grill for a fresh garlic hit.
Frequently asked questions
Shell on or off?
Shell on is best for grilling — it shields the delicate flesh from the fierce heat and keeps the prawns sweet and moist; peel them once cooked.
Can I use a griddle pan?
Yes; a smoking-hot griddle or heavy pan sears prawns well indoors, though it won't give the charcoal smokiness of the beach grill.