Skip to main content

Grilled Prawns with Molasses-Guava Glaze

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Jan 2026

Meets Patient’s editorial guidelines

These grilled prawns with molasses-guava glaze offer a sophisticated twist on classic barbecue seafood. The combination of rich molasses and tropical guava jam creates a sticky, vibrant glaze that caramelises beautifully over a hot flame, while the addition of fresh lime peel provides a necessary zesty lift. This high-protein dish is as visually impressive as it is delicious, making it a reliable choice for summer entertaining or a light, nutritious midweek dinner.

As a versatile high-protein option, these skewers are perfect served alongside a crisp green salad or nestled on a bed of fluffy jasmine rice. If you are planning ahead, both the prawns and the glaze can be prepared up to eight hours in advance and kept chilled in the fridge. This makes the final cooking process incredibly quick, allowing you to serve up a fresh, homemade feast in less than five minutes at the grill.

In this article:

Continue reading below

Ingredients for Grilled Prawns with Molasses-Guava Glaze

  • 90ml mild-flavoured (light) molasses

  • 45ml guava or apricot jam

  • 1 1/2 tablespoons butter, cut into 1/2-inch cubes

  • 3 tablespoons plus 2 teaspoons finely grated lime peel

  • 32 uncooked medium prawns, peeled, deveined

  • Fine sea salt

  • 8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

How to make Grilled Prawns with Molasses-Guava Glaze

Back to contents

Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 prawns onto each skewer. DO AHEAD: Glaze and prawns can be made 8 hours ahead.

Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle prawns with sea salt. Place 45ml glaze in bowl; set aside. Brush prawns with some of remaining glaze. Grill prawns until just opaque in centre, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 29 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.