Skewered Rosemary Prawns with Mint Pesto
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These skewered rosemary prawns with mint pesto offer a sophisticated yet simple way to enjoy seafood. This vibrant dish pairs succulent, garlic-marinated prawns with a zesty, unconventional pesto made from fresh mint leaves, salty feta, and toasted pine nuts. Using woody rosemary sprigs as skewers not only looks beautiful on a serving platter but also imparts a subtle, aromatic herbal note to the prawns as they are prepared. It is a wonderful choice for summer entertaining or a light evening meal.
As a diabetes-friendly option, this recipe focuses on high-quality proteins and heart-healthy fats from extra-virgin olive oil and nuts. The fresh lemon juice and jalapeño provide a bright, punchy flavour profile without the need for added sugars or heavy sauces. Serve these skewers as an elegant starter or alongside a crisp green salad for a nutritious, low-carbohydrate lunch that feels truly indulgent.
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Ingredients for Skewered Rosemary Prawns with Mint Pesto
80g pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chilli
1/2 teaspoons salt
1/2 teaspoons ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
80ml extra-virgin olive oil
24 large uncooked prawns (about 900g ), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
45ml fresh lemon juice
24 4-inch-long woody rosemary sprigs
How to make Skewered Rosemary Prawns with Mint Pesto
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
Preheat grill. Sprinkle prawns with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add prawns; toss to coat. Let stand at room temperature 15 minutes. Arrange prawns in single layer on grill pan. Grill until opaque in centre, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 prawns on each sprig. Arrange on platter and serve.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
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UK recipe editors
Examiné par des pairs
UK recipe editors
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