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Coconut lime grilled prawns on skewers with char marks, fresh cilantro, and lime wedges on a wooden board

Coconut Lime Grilled Prawns

Coconut lime grilled prawns marinated in coconut milk, lime, garlic, and fish sauce, then grilled over high heat until lightly charred.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

Prawns
  • 800 g large shell-on prawns, deveined 16-20 count, thawed if frozen and patted dry
Coconut Lime Marinade
  • 120 ml full-fat coconut milk from a well-shaken can
  • 1 tsp lime zest from 1 large lime
  • 2 tbsp fresh lime juice about 1 large lime
  • 3 cloves garlic cloves, finely minced
  • 1 tbsp fish sauce use gluten-free brand if needed; soy sauce works as a substitute
  • 1 tsp light brown sugar balances the lime acidity
  • 0.5 tsp red chili flakes optional, or use 1 fresh red chili, sliced
  • 1 tbsp neutral oil (sunflower or avocado) helps prevent sticking on the grill
  • 0.25 tsp salt
To Serve
  • 1 lime lime wedges cut into wedges
  • small handful fresh cilantro leaves optional

Method
 

Make the Marinade
  1. Whisk the coconut milk, lime zest, lime juice, minced garlic, fish sauce, brown sugar, chili flakes, oil, and salt together in a medium mixing bowl until the sugar dissolves.
  2. Pat the prawns completely dry with paper towels, then add them to the marinade and toss to coat.
  3. Cover the bowl and refrigerate for 20 minutes. Do not exceed 30 minutes or the lime will begin to break down the texture of the prawns.
Prepare and Preheat the Grill
  1. Preheat your grill to high heat, around 230 C / 450 F. If using a cast-iron grill pan, set it over high heat for at least 5 minutes until smoking hot.
  2. Thread the marinated prawns onto doubled skewers, leaving about 1 cm between each prawn so they cook evenly and don't steam each other.
Grill the Prawns
  1. Brush the grill grates lightly with oil using a folded paper towel held with tongs. Place the prawn skewers on the grill.
  2. Grill for 2 to 3 minutes on the first side, without moving, until you see clear char marks and the shells have turned bright pink-orange at the edges.
  3. Flip the skewers and grill for a further 2 minutes on the second side until the flesh is fully opaque and the prawns curl into a loose C shape.
  4. Remove from the grill immediately and squeeze fresh lime juice over the hot prawns.
Serve
  1. Slide the prawns off the skewers onto a serving platter. Scatter fresh cilantro over the top and arrange lime wedges alongside. Serve immediately.

Notes

If you're cooking on a charcoal grill, let the coals ash over fully before grilling, direct flames scorch the coconut milk solids and turn the marinade bitter before the prawns are cooked through.