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Bayou to Bondi Grilled Prawns
Savoroid Australian Coastal

Bayou to Bondi Grilled Prawns

Recipe made for PelicanPassageBob
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LAFAYETTE SELECT BLEND Buy now from Salted Perfection $16

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I remember a summer spent traveling from the humid swamps of Louisiana straight to the sparkling shores of Sydney. It felt like two different worlds, yet the love for fresh seafood and bold spice connected them perfectly. This dish bridges that gap—taking the fiery soul of Cajun cooking and marrying it with the bright, clean vibes of Australian coastal grilling. It is a marinade that does not just coat the shrimp; it tells a story of heat, salt, and ocean breezes.

Compatible Diets
No Added Sugar
Cultural Influences
Australian Coastal Cajun / Creole
Made to serve: 3-4
Scale:

Ingredients

  • 2 lbs large shrimp (prawns), peeled and deveined with tails on
  • 3 tbsp Salted Perfection Lafayette Select Blend
  • 1/3 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tbsp fresh parsley, finely chopped
  • 4 tbsp unsalted butter, melted
  • 1 tbsp fresh thyme leaves

Instructions

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, fresh thyme, and the Salted Perfection Lafayette Select Blend. This creates a marinade that is aromatic and deeply savory without needing any added sugar.
  2. Add the shrimp to the bowl and toss gently until every piece is evenly coated. Let them sit in the refrigerator for about 20 to 30 minutes. You want the flavors to introduce themselves, not move in permanently, or the acid will start curing the seafood.
  3. Preheat your grill to medium-high heat (about 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
  4. Thread the shrimp onto skewers if you like, or place them directly on the grill grates. Cook for 2 to 3 minutes per side until they are pink, opaque, and have a nice char on the edges.
  5. Transfer the grilled shrimp to a clean serving platter. Drizzle the melted butter over the hot shrimp and scatter the fresh parsley on top for a burst of color and herbaceous freshness.
  6. Serve immediately while the scent of the coast fills the air. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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