How to create a surf and turf platter with chicken and shrimp

A surf and turf platter brings two classic proteins together: juicy chicken beside sweet, firm prawns. It works for a relaxed family dinner, a barbecue table or a compact dinner party, and each component can keep its own flavour while sharing the plate.

In Australian supermarkets, prawn is the usual term for shrimp, with king, tiger and banana prawns among the common choices. Metric weights and a close eye on the grill suit a practical style, especially for the weekend barbecue many households host.

The key is sequencing. Chicken needs enough time to cook through, while prawns need only a brief blast of heat. Preparing both beforehand lets you assemble the platter while everything is warm and serve the meal without leaving guests waiting around the kitchen.

Choose rice, potatoes or a crisp salad for the base, then add two sauces for contrast. Lemon or pickles cut through the richness. The finished plate should feel abundant rather than heavy, with enough variety for each person to build a satisfying meal.

Gather and prepare the ingredients

For four people, start with about 500 g of boneless chicken thigh or breast and 400 g of peeled raw prawns. Rice, potatoes or a small salad forms the base, while lemon, fresh herbs and a simple pickle provide brightness. Keep the components separate until serving.

Australian seafood counters often offer several sizes, so check whether the prawns are already deveined. Larger pieces suit a skewer or quick grill, while smaller ones can be tossed through the rice. Trim the chicken, pat both proteins dry and leave the prawns in the fridge until you are ready to cook them.

Set out separate boards, bowls and tongs for raw chicken and prawns. This prevents cross-contamination and makes the final assembly much easier. Also wash the salad ingredients and herbs, then dry them thoroughly so they stay crisp beside the warm meat.

Season the chicken and prawns

For the chicken, mix plain yoghurt with lemon juice, grated garlic, paprika, dried oregano, olive oil and a pinch of salt. Fold in the chicken and refrigerate for 30 to 60 minutes. Yoghurt tenderises the meat while helping it stay moist on the grill.

Give the prawns a lighter dressing: olive oil, crushed garlic, lemon zest and black pepper, with chilli flakes if you prefer heat. Marinate for no more than 10 to 15 minutes, since prolonged exposure to citrus or salt can change their texture. Keep this bowl away from the chicken marinade, and discard either marinade once it has touched raw meat.

Cook each component safely

Heat a barbecue or heavy pan until properly hot, then lightly oil the chicken. Cook it with the thicker side facing down first, turning once it releases from the grill. Check the centre with a thermometer; the thickest point should reach 74–75°C before the chicken is moved to a clean plate.

Add the prawns only after the chicken is safely cooked, or use a separate pan. They need roughly one to two minutes per side, depending on size, and are done when the flesh is opaque, firm and no longer grey. Avoid washing raw prawns, as splashing can spread bacteria around the sink.

Australia’s food safety framework comes through Food Standards Australia New Zealand, which sets national standards, while state and territory authorities enforce them through local legislation. Retailers and caterers must meet temperature-control and traceability duties. Home cooks benefit from the same basics: keep perishable food at 5°C or below, separate raw proteins and reheat leftovers until steaming hot. In Sydney, Melbourne and Brisbane, apartment and strata rules may restrict balcony grilling, so a stovetop pan is a useful alternative.

Arrange a balanced platter

Warm the rice or potatoes and spread them across a large platter. Add sliced chicken in one section, the prawns in another, and fill the gaps with lettuce, cucumber, cherry tomatoes, red onion and herbs. A little green garnish keeps the presentation fresh, while lemon wedges let each guest add acidity to taste.

Serve sauces in small bowls instead of coating the meat. A garlic and yoghurt sauce, chilli oil or a tangy barbecue sauce will work well. If the platter forms part of a wider meal, finish with a small dessert rather than overcrowding the plate; this dessert combo guide offers ideas for a balanced sweet course.

Finish and serve for Australian gatherings

Let the cooked chicken rest briefly, but keep the prawns moving so they do not dry out. Bring the platter to the table straight away and let guests share it family-style. This suits the easygoing Saturday barbecue common in Australian suburbs, as well as dinner parties where the host wants most of the cooking finished before guests arrive.

Serve the seafood promptly and refrigerate leftovers within two hours, or within one hour when the temperature is above 32°C. Cooked chicken keeps for up to three days in the fridge, while prawns are best eaten within a day. For a cool final course, browse the ice cream range and serve one small scoop after the savoury course.

Order fresh chicken, seafood and barbecue-ready items from Meat Stock Exchange for delivery in Noida, with free express delivery on qualifying orders. For private gatherings or events, check the live BBQ catering service, then combine your platter with biryanis, kebabs or gravies for a complete spread.