Big M's Spicy Lime Grilled Prawns

Big M's Spicy Lime Grilled Prawns

46 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    4 h 35 m
Marcus Hender
Recipe by  Marcus Hender

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

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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 (46)

Rate This Recipe
Lisa
57

Lisa

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

ELIZASMOM

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
27

KymInNM

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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