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Lime-Grilled Prawns

Light on fat and heavy on flavour, this is an easy and delicious barbecue recipe.

Image of Lime-Grilled Prawns

120 ml/4 fl oz peanut oil
60 ml/2 fl oz fresh-squeezed lime juice 4 cloves garlic, finely chopped
30 ml/2 tablespoons chopped fresh coriander
2.5 ml/ teaspoon red-pepper flakes
2.5 ml/ teaspoon salt
1.5 ml/ teaspoon black pepper
675 g/1 lbs medium prawns, shelled and deveined


Serves: 6


In a glass or another non-reactive bowl, mix together all the ingredients, except the prawns, until well combined. Add the prawns, turning to make sure each is thoroughly coated, then refrigerate for several hours, turning once or twice. If you're using wooden skewers, soak the skewers in water for at least 1 hour while prawns are marinating. This helps prevent the skewers burning.

Thread the prawns on the skewers; they should not touch each other. When the coals have stopped flaming, place the skewers on the grill, directly over the coals. Cook just until prawns are opaque and tightly curled, 2-3 minutes a side, turning once. Don't overcook or the prawns will toughen.

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