Jumbo Prawns

About Jumbo Prawns

Jumbo Prawns are the biggest grade in our prawn range: penaeid prawns with long, thick tails that make an impression the moment they hit the grill. This is the size for weekend BBQs, Eid gatherings, dinner parties and any meal where a platter of whole grilled prawns is the centrepiece. If you are cooking a gravy dish or a starter in a pan, Large Prawns are often more practical; for striped prawns with a firm bite, see Tiger Prawns. Browse every grade in Prawns & Shrimp.

Taste & Texture

Jumbo prawns are sweet and meaty, with a dense, almost lobster-like chew when cooked well. Their thickness is their advantage over open flame: the outside can char and pick up smoky flavour while the centre stays moist. The same thickness means they need a few more minutes than smaller prawns, and you should check the thickest part to make sure it is opaque throughout.

Cutting & Cleaning Options

• Whole (shell-on) – the most dramatic presentation for grilling. Heads and shells shield the meat from fierce heat and add flavour.
• Headless (shell-on) – easy to split down the back and butterfly for garlic butter grilling, while the shell keeps the meat juicy.
• Peeled and Deveined – ready for tandoori marinade and skewers, so the masala coats the meat directly.

Best Ways to Cook

Jumbo prawns are made for high, dry heat. Thread them onto BBQ skewers with a lemon-garlic or tikka marinade, coat them in a yoghurt-based tandoori masala and char them over coals or under a hot grill, or split them shell-on and grill with green chutney butter. They also work on a heavy tawa or griddle pan when you can't light the BBQ. Because they are a showpiece size, a simple finish of lemon, chaat masala and fresh coriander is often all they need.

Storage & Handling

Keep jumbo prawns chilled at 0–4 °C and cook within 1–2 days, or freeze at -18 °C. Because they are thick, allow a full night in the fridge to thaw – never thaw on the counter, and don't refreeze prawns once thawed raw. At a BBQ, keep raw prawns in a cooler with ice until they go on the grill, and use separate plates and tongs for raw and cooked prawns. For today's stock, check this page or contact FishMart.

Refrigerate at 0–4 °C and cook within 1–2 days, or freeze at -18 °C. Thaw overnight in the fridge – thick prawns need the full time – and never refreeze thawed raw prawns.

Keep raw prawns on ice until they go on the grill, and use separate boards, plates and tongs for raw and cooked seafood. Soak wooden skewers before threading.

How Much to Order

Plan by the type of meal: as a BBQ main with sides, many hosts allow around 250–350 g of peeled prawns per adult, less when the prawns are one of several grilled items. Whole prawns carry a lot of weight in heads and shells, so allow more if you choose that cut. Ask FishMart for guidance based on your guest list.

Cooking Tips

• Thread two parallel skewers through each row of prawns so they don't spin when you turn them on the grill.
• Grill shell-on jumbo prawns split down the back – the shell protects the meat while the butter or masala seeps in.
• Keep tandoori marinades short and fridge-cold; yoghurt and lemon soften prawns if left too long.
• Grill over medium-hot coals rather than roaring flames, so the outside chars without the centre drying out.
• Check the thickest prawn: it should be opaque white right through, with no translucent grey in the middle.
• Baste with butter or oil only near the end to limit flare-ups.

Nutrition

Prawns are a good source of protein and are naturally low in fat. Avoid if you have a shellfish allergy.