Citrusy Ale Alaska Spot Prawns

Alaska spot prawns get a boost from this earthy and acidic marinade.

Prep Time 15 minutes
Cook Time minutes
Marinade Time 12 hours
Course: Appetizer
Cuisine: Seafood
Keyword: crowd pleaser, first course, small plate

Servings: 8


  • 2 lbs large Alaska Spot Prawns
  • 1/2 cup IPA beer
  • 2 tbsp whole-grain mustard
  • 1/4 cup minced garlic
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup vegetable oil
  • 2 tsp minced grapefruit zest
  • 1/2 tsp red chili flakes
  • kosher salt
  • cracked black pepper
  • 1-inch chive pieces

For the Citrus Relish

  • 1 large ruby red grapefuit
  • 1 navel orange
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp finely minced shallot
  • 2 tbsp thinly sliced chives
  • 1/4 tsp kosher salt


  • Marinate prawns
    Peel the shrimp leaving the tail on.
    In a bowl whisk together ale, mustard, garlic, grapefruit juice, vegetable oil, grapefruit zest, and chili. Pour over shrimp. Cover and refrigerate. Marinate for a minimum of 12 hours or up to 1 day.
    Skewer each prawn on a small wooden cocktail fork, curling into a circle. Place in a pan and refrigerate.
  • Make relish
    Supreme the grapefruit and orange, catching juices in a bowl. Coarsely chop supremes and add to bowl. Mix in lemon juice, olive oil, shallot, chives, and salt.
  • Grill prawns and serve
    Preheat grill to medium-high. Oil grill and season prawns to taste with kosher salt and cracked black pepper. Cook prawns for 1 to 2 minutes per side or until cooked through. To serve, top each prawn with some of the relish. Garnish with chives.


Recipe and image courtesy of

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