Name: Grilled Tamarind Prawns Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 5 h 10 min
Cuisine: Thai
Ingredients: 1/2 cup (144 g) tamarind pulp; 2 pounds (925 g) head-on, shell-on size 8/9 prawns or colossal shrimp; 4 teaspoons (9 g) Diamond Crystal kosher salt, divided; 1 teaspoon baking soda; 1/2 cup (100 g) granulated sugar, divided; 1/2 cup and 2 tablespoons (150 ml) fish sauce, divided; 1/4 cup (30 g) chopped shallot (from 2 medium shallots); 6 garlic cloves (30 g) chopped, divided; 1/2 teaspoon freshly ground white pepper; 1 red bird’s eye chile, thinly sliced; A few sprigs of cilantro for garnish

If you’re searching for a show-stopping seafood dish that’s bursting with flavor and a little bit unexpected, then you’re going to absolutely love this Grilled Tamarind Prawns Recipe. I discovered this gem a few summers ago, and ever since, it’s become my go-to when I want something tangy, savory, and downright addictive on the grill. The sweet and sour tamarind marinade keeps the prawns juicy and tender, while the char adds that smoky finish that’ll make your taste buds do a happy dance. Trust me, once you try this, you’ll want to make it again and again.

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Why You’ll Love This Recipe

Bright and Tangy Flavors: The tamarind marinade gives the prawns a unique sweet-sour zing you won’t find in your average grilled shrimp recipe.
Juicy and Tender: The secret soaking step ensures the prawns stay moist and perfectly cooked every single time.
Easy to Make: Even if you’re new to grilling seafood, this recipe walks you through every step smoothly.
Crowd-Pleaser: My friends and family go crazy for this dish at barbecues and dinner parties — it’s always a hit!

A large grilled shrimp with a bright orange and black charred shell is being held by a woman's hand above a small white bowl filled with dark brown dipping sauce that has a glossy texture and small bits floating in it; the bowl sits on a white marbled surface that has soft veins and a clean, smooth finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Grilled Tamarind Prawns Recipe plays an important role in balancing tanginess, sweetness, and savory depth—pick high-quality fish sauce and fresh prawns for the best results.

Tamarind pulp: Make sure to get tamarind paste or block from an Asian market; it dissolves beautifully for that signature tang.
Head-on, shell-on prawns: The heads and shells lock in flavor and keep the prawns juicy—you’ll notice a big difference.
Kosher salt: If you only have table salt, just use half the amount by volume to avoid over-salting.
Baking soda: It might sound odd, but it helps tenderize the prawns and reduces any fishy odor.
Granulated sugar: Sweetens the marinade and balances the tamarind’s acidity perfectly.
Fish sauce: The umami powerhouse here; I recommend brands like Three Crab or Red Boat for authenticity.
Shallots: Gives a mild onion flavor that melts into the marinade.
Garlic: Fresh garlic is a must—adds that punch of aroma and depth.
White pepper: Milder than black, it adds subtle heat without overpowering the other flavors.
Red bird’s eye chile: For a hint of bold spice in the dipping sauce—you can adjust to your heat preference.
Cilantro: Fresh sprigs for garnish add a pop of color and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Grilled Tamarind Prawns Recipe is. Whether you want a milder heat or a bolder marinade, you can tweak it to suit your mood and what’s in your pantry.

Less Spicy: When I serve this to friends who prefer mild flavors, I simply omit the bird’s eye chile in the dipping sauce. The tamarind stays front and center.
Different Seafood: I’ve swapped prawns for large shrimp or scallops with great success — just adjust grilling time accordingly.
Herbs Addition: Experimenting with mint or Thai basil in the marinade adds a fresh twist I’ve grown to really enjoy.
Gluten-Free: Make sure your fish sauce is gluten-free if that’s a concern; otherwise, the recipe remains naturally gluten-free.

How to Make Grilled Tamarind Prawns Recipe

Step 1: Extract the Tangy Tamarind Juice

Start by soaking the tamarind pulp in hot water—this is the magic that releases its signature sweet-and-sour flavor. I always mash it well with a metal spoon to get the juice out, then strain to keep the marinade smooth and seed-free. You’ll end up with about 1½ cups of tamarind juice, which forms the flavorful base for the marinade and sauce.

Step 2: Prep the Prawns Like a Pro

This is where you’ll butterfly each prawn carefully, keeping the shell, head, and tail intact. I learned this trick from a street vendor in Thailand — it lets your marinade penetrate beautifully and helps the prawn cook evenly and stay juicy. Remove the vein to keep things clean and tasty.

Step 3: Soak for Juiciness and Tenderness

Here’s a step I used to skip until I realized its power: soaking the prawns in ice water with salt and baking soda. It helps tenderize the meat and prevents them from drying out on the grill. Fifteen minutes is just right — any longer and they can get a bit mushy.

Step 4: Marinate and Chill

Mix your tamarind juice, sugar, fish sauce, shallots, garlic, salt, and white pepper, then toss the prawns in. I find refrigerating them for 4 to 6 hours lets the flavors soak in beautifully, but if you’re short on time, even an hour helps. Remember to flip the prawns halfway through for an even marinade.

Step 5: Prepare the Dipping Sauce

While the prawns marinate, make the tamarind dipping sauce by combining tamarind juice with fish sauce, sugar, garlic, and chili, then simmering gently until it thickens slightly. This sauce is addictive—I end up spooning it on everything!

Step 6: Grill to Perfection

Whether you’re firing up charcoal or a gas grill, make sure it’s hot before you cook. Clean and oil the grates so the prawns don’t stick. Grill them directly over the hottest part of the grill, flipping once, until they’re just opaque and lightly charred—usually 2 to 3 minutes per side. Don’t skip the char; it adds incredible flavor.

Step 7: Garnish and Serve

Transfer your gorgeous grilled prawns to a platter, sprinkle on fresh cilantro, and serve immediately with your homemade tamarind dipping sauce. Your guests are going to rave!

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Pro Tips for Making Grilled Tamarind Prawns Recipe

Butterflying Technique: Use kitchen shears for cleaner, safer cuts along the back of the prawn and to keep the meat connected—this helps the marinade soak in evenly.
Don’t Skip the Ice Bath: After deveining, soaking prawns in iced salt water with baking soda is a game changer for tenderness and texture.
Marinate Longer for Deeper Flavor: If you can prep ahead, refrigerate your prawns overnight to let that tamarind magic fully penetrate the meat.
Watch Your Grill Heat: High heat is needed for quick cooking, but keep an eye so they don’t overcook and turn rubbery—prawns cook fast!

How to Serve Grilled Tamarind Prawns Recipe

A white oval plate holds a group of six large cooked shrimp with their heads and shells still on. The shrimp have a bright orange color with some black char marks on the shells, showing they are grilled or roasted. Fresh green parsley leaves are scattered over the shrimp, adding a splash of vibrant green on top and around the orange shrimp. The plate is set against a white marbled surface that gives a clean, elegant background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always garnish with bright cilantro sprigs because they add fresh color and a herby note that balances the tangy marinade perfectly. A few thin slices of fresh red chili on top also make it look gorgeous and give you an optional spicy kick if you love heat.

Side Dishes

For sides, I like light jasmine rice or sticky rice to soak up the dipping sauce, and a crunchy cucumber salad with a touch of lime to complement the rich flavors. Grilled corn or a simple green salad also pair wonderfully if you want to keep things fresh and bright.

Creative Ways to Present

For a party, try threading the prawns onto bamboo skewers for easy serving and a stunning presentation. You can also pile them over a bed of fresh greens or tropical fruit slices like mango or pineapple for that extra flair and balance of sweet and savory.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare in my house), store the grilled prawns in an airtight container in the fridge for up to 2 days. I like to keep the dipping sauce separate to preserve its fresh flavor and add it when serving again.

Freezing

Freezing cooked grilled prawns isn’t ideal because they can lose texture, but if you want to prepare ahead, I recommend freezing the marinated, uncooked prawns. Thaw thoroughly before grilling for best results.

Reheating

I reheat leftover prawns gently on the stovetop in a hot pan with a touch of oil or butter for just a minute or two per side. Microwaving tends to make them rubbery. Adding fresh lime juice or a sprinkle of fresh herbs when reheating brings them back to life.

FAQs

Can I use peeled prawns instead of head-on, shell-on ones?

Absolutely! While the shell and head add extra flavor and help keep moisture during grilling, peeled prawns can work if you monitor them closely since they cook faster and can dry out more easily. Adjust grilling time down and consider brushing with marinade during cooking to keep them juicy.
What can I substitute if I can’t find tamarind pulp?

If tamarind pulp isn’t available, you can use tamarind paste diluted with some water to match the quantity—start with less and adjust to taste since paste is often more concentrated. Alternatively, mixing fresh lime juice with a bit of brown sugar can mimic the sweet-sour profile, but it won’t be quite the same.
Is fish sauce necessary in this recipe?

Fish sauce adds essential umami depth and saltiness that balances the tamarind’s tartness. If you must avoid it, you can try soy sauce or coconut aminos as alternatives, but the flavor won’t be as authentically Southeast Asian.
How do I know when the prawns are perfectly cooked?

Watch for the prawn meat to turn from translucent to opaque white and for the shells to develop char marks without burning. It usually takes about 2-3 minutes per side on a hot grill. Overcooking makes them tough, so keep an eye — they cook quickly!

Final Thoughts

What makes this Grilled Tamarind Prawns Recipe so special to me is how it brings such a vibrant mix of flavors with simple ingredients and straightforward steps—it feels like a little trip to Southeast Asia every time I make it. Whether you’re impressing guests or just treating yourself, it’s a recipe that delivers big on taste without fuss. I can’t wait for you to try this one—you might just have a new favorite summer grill recipe like I do!