Lemon and Coriander Prawns

Lemon and Coriander Prawns


106 people made this

This is a delicious fresh seafood dish that's very easy to prepare. Serve with couscous or on top of a green salad for your next BBQ or Sunday lunch. Great for entertaining!


Serves: 4 

  • 20 green king prawns, peeled and deveined
  • finely grated rind of 6 medium lemons
  • good handful chopped fresh coriander
  • 4 tablespoons extra virgin olive oil
  • salt, to taste
  • juice of 1 lemon
  • ground black pepper, to taste

Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

  1. In a bowl, toss prawns with lemon rind and coriander to coat.
  2. Heat 1/2 the oil in a frying pan over medium heat. Sprinkle oil with salt, then add the coated prawns. Cook turning with tongs for 5 minutes or until prawns are opaque.
  3. Transfer to a serving bowl, drizzle with remaining oil and sprinkle over remaining lemon rind mixture. Squeeze over lemon juice, season with pepper and serve immediately.

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Reviews (5)


Used different ingredients. Absolutely delicious!!!! Zesting six lemons is a lot of work BUT you can do it in advance as lemon zest freezes very well. Lemon juice also freezes well so I just squeezed the rest of the lemons and froze the juice. Also, I added four chopped roma tomatoes as my husband loves them. I think they added colour and a bit more flavour without overwhelming the dish. If you love coriander and prawn, fix this! - 29 Sep 2008

Oedipa Maas

Altered ingredient amounts. Pasta tonight - Salad the next time! The only change I made was in making a compromise. I just couldn't justify buying six lemons, for zest, when I only needed the juice of one. So, I used the zest and juice of the most enormous lemon I could find. That worked for me! Also, I used freshly ground "Medley Peppercorns" and 1/4 teaspoon minced garlic for a litte extra pizzaz. - 29 Sep 2008


Altered ingredient amounts. This was really good. I served it over linguini. I only had 4 lemons, but that gave it plenty of flavour and I added 1 clove of chopped garlic to the pan. It's a really great light dish that doesn't overpower the prawn. Definitely a recipe to keep on hand. For a little extra flair, I am thinking that next time I may use limes instead of lemons and serve over rice with MARGARITAS! Yummy! - 29 Sep 2008

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