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Big M's Spicy Lime Grilled Prawns

Big M's Spicy Lime Grilled Prawns

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Marcus Hender

Succulent and moist grilled prawns. Serve with salad, potatoes, and bread. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Place the prawns and lime zest in a large, non-metallic bowl. Place the lime juice, chile pepper, 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 grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
  3. Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
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Reviews

Lisa
57
7/3/2006

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).

ELIZASMOM
33
4/22/2004

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.

KymInNM
28
10/3/2006

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.