Lehsuni Jhinga - Grilled Garlic Prawns

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 07/2/21
Roasted shrimps with lemon and garlic

The Picture Pantry / Alloy / Getty Images

Prep: 2 hrs 5 mins
Cook: 15 mins
Total: 2 hrs 20 mins
Servings: 3 servings
Nutrition Facts (per serving)
664 Calories
35g Fat
84g Carbs
21g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 664
% Daily Value*
Total Fat 35g 44%
Saturated Fat 20g 102%
Cholesterol 179mg 60%
Sodium 695mg 30%
Total Carbohydrate 84g 30%
Dietary Fiber 14g 49%
Total Sugars 44g
Protein 21g
Vitamin C 275mg 1,375%
Calcium 342mg 26%
Iron 3mg 19%
Potassium 1419mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not only are prawns tasty, they are also quick and easy to cook. A few minutes is all it takes! 

Lehsuni Jhinga is a tangy, tasty dish that can be served as a main with a salad or as a side dish to a more elaborate meal. It's also great as an, especially at get together where they're only going to be a whole heap of substantial snacks. Since they are made on skewers, they're easy to hold while eating, so no crockery or cutlery is required either! Perfect eh?!

Another way to use Lehsuni Jhinga is to cook it and then remove the prawns from the skewers while still warm and toss through a green salad.

The secret to perfect Lehsuni Jhinga is to marinate the prawns well and for the right amount of time. Remember to factor marinating time into your prep. I like to marinate ahead of time since cooking hardly takes a few minutes once this step is sorted. Ok, let's get to it!

Ingredients

  • 24 large Tiger prawns, shelled (keep tails), deveined

  • 1/4 cup lime juice, or to taste

  • 15 cloves garlic, ground to smooth paste

  • 1 cup unsweetened fresh yogurt (not sour), whisked until smooth

  • 2 teaspoons garam masala

  • 1/2 teaspoon red chili powder

  • 3 to 4 tablespoons finely chopped fresh coriander

  • Salt, to taste

  • 1/2 cup melted unsalted butter

  • Lemon wedges, for garnish

Steps to Make It

  1. Put the prawns into a large, non-metallic mixing bowl and add the lime juice and half the garlic paste. Mix well and coat the prawns. Cling wrap the bowl and keep aside in the refrigerator to marinate for at least 2 hours.

  2. In another bowl, mix the remaining garlic, yogurt, garam masala powder, red chili powder, finely chopped fresh coriander and salt to taste. Mix well to blend all ingredients. Pour this mix over the marinated prawns and gently mix again to coat prawns well. Keep aside for an hour.

  3. While the prawns are marinating soak bamboo skewers in water (this prevents them from burning up on the barbecue!). When marinated, thread the prawns onto these skewers.

  4. Grill on medium heat on a grill or barbecue, occasionally brushing with melted butter (you can also use ghee for this). When the prawns are cooked (this should not take marathon a few minutes per side), remove from grill/ barbecue, arrange on a plate and garnish with lemon wedges. Serve piping hot.

Recipe Variation

  • Switch from lime to lemon juice.

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