- Dish type
- Side dish
- Marinades for prawns
Succulent barbecued prawns. This makes the perfect summer meal when served with a crisp green salad.
76 people made this
- 48 king prawns, peeled and deveined
- 4 limes, zested and juiced
- 4 green chillies, seeded and chopped
- 4 cloves garlic, crushed
- 5cm (2 in) piece fresh ginger root, chopped
- 1 medium onion, coarsely chopped
MethodPrep:30min ›Cook:5min ›Ready in:35min
- Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chillies, garlic, ginger and onion in a food processor or blender, and process until smooth. You may need to add a little oil to facilitate blending. Pour over the bowl of prawns, and stir to coat. Cover, and refrigerate for 4 hours.
- Preheat barbecue for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
- Brush cooking grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
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Reviews & ratingsAverage global rating:(61)
Reviews in English (51)
This recipe, and I made exactly as stated, needs some work. What I ended up with was the puckering taste of lime to end all limes (granted, I juiced those limes well, as I used to work in a southwest Mexican/Mediterranian restaurant as a prepcook). It's a good start, just needs some tweaking. I would at least double or triple the amount of ginger and garlic called for. It had 0 heat even with four jalapeno bodies (maybe he meant to use ceranos but, it's not stated), so add the seeds too. I noticed when I was making this that there is no salt or pepper and thought that was a little odd. Add a couple tsp of salt at least and maybe a few cracks of pepper. It's a good base, but really with the zest of four limes AND all their juice, they overpowered the amount of the rest of ingredients included in the recipe and all I got was a bitter lime taste. Also, could try adding some sugar as well. Help cut the extreme bitterness of the lime. That's my 2c anyway. Thanks for the recipe. (btw, i tried to remedy by sprinkling salt, cracked pepper, and cumin over skewers the second day, it helped).-03 Jul 2006
I tried this recipe for a birthday party in March, and it was a huge hit. The only change I made was to add about 2 oz of rum in order to thin out the marinade a bit. I only had time to marinate the prawns for 2 hours, but they were great, and I've served them twice since.-22 Apr 2004
by Kym Cox Surridge
We really enjoyed this. The lime and spice level were just right (I left the seeds in half of the jalapenos). I learned somewhere along the way that a citrus marinade essentially cooks seafood if left too long (and 4 hours would be considered too long), so I marinated the shrimp for about a half hour, and it absorbed the flavor perfectly without sacrificing texture. I sliced some extra onion and grilled it with the shrimp in a grill pan until it was nice and caramelized--yum! This was easy to prepare and went very well with Sweet and Sassy Vanilla Slaw, also from this site.-03 Oct 2006