Barbecued Chilli Lime Prawns

    Barbecued Chilli Lime Prawns

    58saves
    4hours35min


    80 people made this

    King prawns marinated in lime, chilli, garlic and ginger and then barbecued. The perfect meal for a taste of summer!

    Ingredients
    Serves: 12 

    • 48 king prawns, peeled and deveined
    • 4 limes, zested and juiced
    • 4 green chillies, seeded and chopped
    • 4 cloves garlic, crushed
    • 5cm piece fresh ginger, grated
    • 1 medium onion, coarsely chopped

    Directions
    Preparation:30min  ›  Cook:5min  ›  Extra time:4hours marinating  ›  Ready in:4hours35min 

    1. Place the prawns and lime peel 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.
    2. Preheat barbecue for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
    3. Brush cooking grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.

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    Reviews (6)

    by
    7

    Used different ingredients. 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 prawn for about a half hour, and it absorbed the flavour perfectly without sacrificing texture. I sliced some extra onion and grilled it with the prawn 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. - 29 Sep 2008

    by
    5

    It turned out wonderful and was gone before everything else. Contrary to what some have said it's the perfect amount of spice (not too much and not too little), I would only cut out some of the chillis if you are sensitive to spicy foods. I will probably make it everytime I grill. - 29 Sep 2008

    0

    Used different ingredients. Why cooked prawns? Use fresh if bbq'ing. - 17 Nov 2010

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