Barbecued Coconut Prawns

    Recipe Picture:Barbecued Coconut Prawns
    3

    Barbecued Coconut Prawns

    (59)
    2hours20min


    49 people made this

    Prawns marinated in coconut and lime are perfect on the barbecue. The amount of chilli can be adjusted to taste.

    Ingredients
    Serves: 6 

    • 2 red chillies, seeded
    • 1 lime, zested and juiced
    • 2 garlic cloves
    • 1/3 cup chopped fresh coriander
    • 1/3 cup (15g) shredded coconut
    • 1/4 cup (65ml) olive oil
    • 1/4 cup (65ml) soy sauce
    • 500g uncooked medium prawns, peeled and deveined
    • 4 skewers

    Directions
    Preparation:15min  ›  Cook:5min  ›  Extra time:2hours marinating  ›  Ready in:2hours20min 

    1. Combine the chillies, lime zest, lime juice, garlic, coriander, coconut, olive oil and soy sauce in a food processor; blend until smooth. Place the prawns in a large bowl. Pour the sauce over the prawns and toss to coat. Cover and allow to marinate at least 2 hours.
    2. Preheat the barbecue for medium-high heat and lightly oil the grate.
    3. Thread the prawns onto skewers, piercing each prawns near the head and tail.
    4. Cook the skewers on the barbecue, turning frequently until nicely browned on all sides and the meat is no longer pink in the centre, 2 to 3 minutes per side.
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    Reviews and Ratings
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    (59)

    Reviews in English (43)

    by
    43

    Let me tell you... I never, I mean NEVER ever want to eat any other kind of shrimp other than these again! OMG! They are utterly delicious! I did change it slightly... I was having a party consisting of 50+ people coming so I had to up the quantities. Upon reading other reviews, I made the following changes... I used 6 pounds of shrimp, 9 jalapenos, 5 large lime (just the juice, I guess in my rush, I didn't remember to zest them), 7 heaping tablespoons minced garlic, 2 cups fresh cilantro, 2 cups sweetened shredded coconut, 1 cup oil & 1 cup soy sauce. I also added one can of coconut milk to the mix. Zipped everything through my food processor and marinated the shrimp for 3-4 hours. My marinade was not thick but it was chunky and when I skewered them, I made sure I didn't shake anything off of them, so what stuck to the shrimp stayed on the shrimp. Hubby grilled them up and these were cleared out in no time at all! Even my husbands family who usually doesn't comment on the food was asking what was in them! That tells me something... Yum! I can't wait to eat these again!  -  19 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    23

    I made this for a couple of my girlfriends...and they loved it. I used coconut milk instead of shredded. I also added some chipolte powder, an Anaheim pepper because I only had one jalapeno, and a touch of agave nectar. very tasty:>  -  04 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    18

    I made this recipe for my mother, sister and very picky nephew who all loved it. I only used about 1/8 cup of soy sauce and the flavor was still a little strong, so next time I would cut back on that. I'd strongly suggest adding some kind of chili powder for a little more flavor. Also, I made a 2nd batch of marinade and added 1/4 cup mayo to use as a dipping sauce that ended up being a huge hit. I was a little disappointed that the coconut flavor did not stand out at all against the heavy lime and cilantro, but that was probably my own fault for not using fresh coconut. Still a delicious dish that will definitely become a regular at BBQs.  -  13 Jul 2009  (Review from Allrecipes USA and Canada)

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