If you love bold, zesty flavours, you’re in for a treat with these chermoula prawns—but with a little twist! Instead of the usual fresh lemon juice, I use preserved lemons to bring a deeper, more complex citrusy punch to the dish.
Chermoula, a North African marinade packed with fresh herbs, garlic, and warming spices, is traditionally used for seafood, infusing it with vibrant, aromatic flavours. While fresh lemon juice is the classic choice, preserved lemons add a rich umami depth that takes these prawns to the next level. Their slightly briny, floral essence beautifully balances the smokiness of paprika and the warmth of cumin, creating an irresistibly tangy, spiced marinade.
This chermoula prawns recipe is quick to prepare and bursting with flavour—perfect for a light weeknight meal or an impressive dish for guests. Whether you roast them in the oven or fire them up on the BBQ, they’re effortlessly delicious.
The secret ingredient? Preserved lemons. While store-bought versions work just fine, homemade is even better! If you haven’t tried making your own, check out my Easy Moroccan Preserved Lemons recipe. They’re simple to prepare and can brighten up countless dishes beyond this one.
Ready to take your seafood game up a notch with this chermoula prawns with preserved lemons recipe? Let me break it down.
Chermoula prawn ingredients
I’m a stickler for using raw prawns whenever possible, especially when you’re planning to sauce them up or give them a quick marinade. They soak up all the flavours beautifully, making every bite more delicious. And if I’m being completely honest—I’ve never understood the appeal of plain, cooked prawns. What even is that? How do you eat a prawn with no condiment in sight? No dip, no seasoning, no sauce? It just feels…undressed.
Preserved lemon chermoula is the perfect way to dress up some butterflied prawns.
Try my homemade preserved lemons recipe
I know, you have no time or preserving is too complicated – right? I get it, really, I do. But if you are curious and want a super simple recipe to ease you into preserving or pickling, my Easy Moroccan Preserved Lemons recipe is for you.
But please don’t abandon this Moroccan chermoula prawns recipe if you’re not interested in making your own preserved lemons—they do not need to be homemade!
Australian made preserved lemons
If opting to purchase the preserved lemons for this recipe, turn the jar over and check whether they are made in Australia. Most jars you find in the shops are packaged in Australia but the preserved lemons are made overseas.
The one Australian made and owned brand I am aware of are the preserved lemons from Olgive & Co. This family owned and operated company locally sources both the lemons and salt in Western Australia. Their retailers are available on their website.
So if you choose to buy the preserved lemons, you can also support Australian made and family owned.
Preserved lemon chermoula
North African chermoula is one of those wonderfully versatile sauces where there are no strict rules about how finely it should be chopped or processed. Sometimes a chunky, rustic texture where the herbs and spices retain their individuality, will suit the dish. This works well when the chermoula acts as a finishing sauce.
For this Moroccan chermoula prawns recipe, I want a more cohesive blend that clings beautifully to the prawns. This is where a small ‘smoothie’ or ‘personal’ blender works well. An immersion blender works just as well.
Bloom the saffron in a small bowl with 1 tablespoon of warm water. Let it sit while preparing the other ingredients.
Prepare the preserved lemons by removing the lemon segments, leaving only the rind. Rinse the rind briefly under cold running water to remove the salt brine and pat dry. Roughly chop the preserved lemon rind and add them to the blender jug.
Slice the chili lengthwise, removing the membrane and seeds, and add to the blender jug. Peel garlic cloves and add to the blender jug. Then add the parsley, coriander, paprika, cumin, and saffron water.
Juice one lemon and add 2 tablespoons to the blender jug along with 2 tablespoons of olive oil. Blend to the desired consistency. Adjust with more olive oil and lemon juice to balance the flavours. Also, if it is too thick, straying towards a mayonnaise consistency, you can thin it with a little water.
The preserved lemon chermoula is intentionally sharp and acidic at this point as it will be balanced as the cooked prawns are drizzled with the sweet pomegranate molasses.
Prepping the prawns
When prepping raw prawns, how you handle them depends on the dish you’re making. If you want a no fuss meal, sure peel them completely, but consider leaving the tail on for easy handling. Also, keeping the tail and part of the shell intact helps retain moisture. I think butterflied prawns is the perfect method for this chermoula prawns recipe. No matter the prep method, always devein them for the best texture and presentation!
I know there are great fresh prawns straight off the trawler to be had on the Gold Coast, where I live, I have never got myself organised enough to make that trip. I’m sure fresh prawns have that extra edge over the flash-frozen Australian ones I use. Honestly, I’m perfectly happy living in blissful ignorance. If I don’t know what I’m missing, then I’m not missing it—right?
So, back to my flash frozen prawns, I defrost them on the kitchen bench in a large bowl of ice water. I prep them as soon as they are just defrosted. I like working with cold firm flesh when peeling and prepping prawns. If I’m going to marinade them or cook them later in the day, I line them up in a sealed container in the shape I plan to cook them and keep them in the refrigerator until needed.
Butterflied prawns
I have gone a bit chefy for this recipe and have butterflied the prawns through the underbelly, while keeping the head and tail intact. This method not only makes the prawns look more elegant but also allows them to cook evenly while soaking up all the delicious flavours of the preserved lemon chermoula.
Place the prawn belly-side up on a cutting board. Hold it steady with one hand. Using a sharp knife or kitchen scissors, carefully slice through the soft underbelly from just below the head down to the tail. Be sure to cut deeply enough to open the prawn but not all the way through. Gently open the prawn like a book and use the tip of your knife or a skewer to remove the dark intestinal vein running along the centre.
Flatten and shape the prawn by lightly press the prawn open so it lies flat. Be gentle to keep the head and tail intact.
Cooking the butterflied prawns with chermoula
Oven method
I preheat my oven to 265°C (grill and fan forced) to achieve an intense, even heat. If your oven doesn’t have a grill and fan forced setting, using just fan fForced will still work well. Position the oven rack in the top third of the oven to maximize exposure to the heat.
For the best results, choose a sturdy, non-stick baking tray that can handle high temperatures. Alternatively, an oven-safe frying pan or grill pan works well.
BBQ method
If you’re grilling outdoors, a covered BBQ will give you a fantastic smoky finish. A cast iron or stainless steel BBQ grill pan, plate, or basket will provide the best heat retention and prevent sticking.
Marinating and cooking the prawns
Place the butterflied prawns cut-side down on your chosen cooking surface. Brush the prawn shells generously with preserved lemon chermoula. Flip the prawns flesh-side up and brush the exposed prawn meat with more chermoula. Transfer the tray to the oven (or place your grill pan in the BBQ) and cook until done.
How do you know when the prawns are cooked?
Cook the prawns immediately before serving.
Cooking time depends on several factors—the size of your prawns, how closely they are packed together, and how well your oven or BBQ maintains heat. But at 265°C, they should take no more than 5 minutes.
Here’s what to look for:
- Prawn shells will turn bright pink.
- Flesh will turn opaque and slightly firm to the touch.
Pro Tip: Since heat levels can vary, I recommend testing with one or two prawns first to gauge the timing before cooking the full batch. If using an oven, make sure to let it come back up to 265°C before adding more prawns.
Serving the Moroccan chermoula prawns
For the best experience, have your condiments and garnishes prepared in advance so you can serve the chermoula prawns with preserved lemons immediately after they come out of the oven.
Prep before cooking:
- Lemons – Cut the remaining lemons into quarters for squeezing over the prawns.
- Yoghurt sauce – In a small dish, mix together mayonnaise and yoghurt, then swirl in a little chermoula for an extra burst of flavour.
- Pomegranate aerials – Prepare the pomegranate aerials (see my technique for an easy way to remove them Moroccan Kitchen Sink Salad.
- Fresh herbs – Pick some of the remaining parsley and coriander leaves for garnish.
- Pomegranate molasses – Pour into a small pitcher or keep it ready for drizzling over the prawns after cooking.
Serving the prawns
As soon as the butterflied prawns come out of the oven, transfer them to a large serving platter or bowl. Drizzle with pomegranate molasses (or serve it on the side for guests to add to taste). Scatter over fresh herbs and pomegranate aerials for a vibrant, aromatic finish.
Serve immediately with yoghurt sauce and lemon wedges on the side. Enjoy!
These prawns go great with a Moroccan kitchen sink salad
This chermoula prawns recipe pairs beautifully with my Moroccan Kitchen Sink Salad making it easy to plan a complementary meal. Plus, you’ll get the added benefit of ingredient sharing—especially with the pomegranate molasses and pomegranate aerials, helping to minimize waste while maximizing flavour!
Chermoula Prawns
Equipment
- Smoothie/personal/immersion blender (optional)
- Large serving bowl or platter
- Sturdy, non-stick baking tray, or an oven-safe frying pan or grill pan
Ingredients
- 24 large raw prawns (not peeled)
- ½ large preserved lemon
- 2 cloves garlic
- ½ cup flat leaf parsley leaves (loosely packed)
- ½ cup coriander leaves (loosely packed)
- Pinch of saffron
- ½ teaspoon sweet paprika
- ½ teaspoon ground cumin
- 1 long red chili
- 3 tablespoons extra virgin olive oil
- 3 medium fresh lemons
- ½ cup mayonnaise
- ½ cup Greek yoghurt
- 2 tablespoons fresh pomegranate aerials (optional)
- 125 mls pomegranate molasses
Instructions
Make the preserved lemon chermoula
- Bloom the saffron in a small bowl with 1 tablespoon of warm water and set aside.
- Prepare the preserved lemons: - Remove the lemon segments, leaving only the rind. - Rinse the rind briefly under cold running water to remove excess brine and pat dry. - Roughly chop the rind and place it in a blender or small food processor.
- Slice the chili lengthwise, remove the seeds and membrane, and add it to the blender.
- Peel the garlic cloves and add them to the blender.
- Add the parsley, coriander, paprika, cumin, and saffron water to the blender.
- Juice one lemon and add 2 tablespoons of juice to the blender along with 2 tablespoons of olive oil.
- Blend to your desired consistency, adding more olive oil or lemon juice if needed. If too thick (like mayonnaise), thin with a little water.
Note: The preserved lemon chermoula should taste sharp and acidic—it will balance out once paired with the drizzle of sweet pomegranate molasses on the cooked prawns.
Prepare the prawns
- If using frozen prawns, defrost them in a large bowl of ice water until just thawed.
- Butterfly the prawns: - Place a prawn belly-side up on a cutting board. - Using a sharp knife or kitchen scissors, carefully slice through the underbelly from just below the head down to the tail. - Open the prawn like a book and remove the dark intestinal vein with the tip of a knife or skewer. - Lightly press the prawn open so it lies flat, keeping the head and tail intact.
- If preparing in advance, store the prawns in a sealed container in the refrigerator until ready to cook.
Cook the butterflied prawns with chermoula
Oven method
- Preheat the oven to 265°C (grill and fan forced). If unavailable, use fan forced alone.
- Position the oven rack in the top third of the oven for maximum heat exposure.
- Use a sturdy, non-stick baking tray, or an oven-safe frying pan or grill pan.
BBQ method
- Preheat a covered BBQ to high heat.
- Use a cast iron or stainless steel BBQ grill pan, plate, or basket for the best results.
Marinating and cooking the prawns
- Place the butterflied prawns cut-side down on your chosen cooking surface.
- Brush the prawn shells generously with preserved lemon chermoula.
- Flip the prawns flesh-side up and brush the exposed prawn meat with more chermoula.
- Cook until done—at 265°C, this should take no more than 5 minutes.
- How to tell when the prawns are cooked: - Prawn shells will turn bright pink. - Flesh will turn opaque and slightly firm to the touch. Cooking time may vary based on prawn size, oven/BBQ heat, and spacing.
Serving the Moroccan chermoula prawns
Prep before cooking
- Lemons: Cut remaining lemons into quarters for squeezing over the prawns.
- Yoghurt sauce: Mix mayonnaise and yoghurt in a small dish, then swirl in some chermoula.
- Pomegranate aerials: Prepare the pomegranate aerials.
- Fresh herbs: Pick parsley and coriander leaves for garnish.
- Pomegranate molasses: Pour into a small pitcher or have it ready to drizzle over the prawns after cooking.
Serving the prawns
- Transfer the hot, cooked prawns to a large serving platter or bowl.
- Drizzle with pomegranate molasses or serve it on the side for guests to add to taste.
- Scatter fresh herbs and pomegranate aerials (if using) over the prawns.
- Serve immediately with yoghurt sauce and lemon wedges.
