CHILLI LIME GRILLED PRAWNS
Chilli Lime Grilled Prawns are a vibrant and flavorful dish, perfect for those who love bold and zesty flavours. The combination of fresh lime juice and smoky chilli powder enhances the natural sweetness of the prawns, creating an irresistible balance of citrus and spice. Grilled with olive oil for perfection, these prawns develop a beautiful char that adds a smoky depth to their juicy, tender texture. This dish is a fantastic option for summer barbecues, quick weeknight dinners or as an appetizer for festive gatherings with minimal ingredients and a fast cooking time. It is a hassle-free recipe that doesn’t compromise on taste. Serve these prawns with a side of grilled vegetables, a fresh salad or a cooling dip to complement their spicy tang. Whether you’re hosting a backyard barbecue or craving a light yet satisfying seafood meal, this dish will become a favourite meal.
RECIPE CATEGORY
Entrée, Appetisers
SERVING SIZE
1
CUISINE
Mexican, Caribbean
PREPARATION/TECHNIQUES
Barbecue / Grill, Marinate
OCCASION/HOLIDAY
Backyard BBQ, Summer, Picnic, Party, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Quick and Easy, Wheat / Gluten-Free
DISH TYPE
Seafood
INGREDIENTS
- 80g prawns, peeled
- ½ tsp lime juice
- ½ tsp chilli powder
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 90
- Protein: 11g
- Carbohydrates: 1g
- Fat: 5g
- Saturated Fat:5g
- Fibre: 0g
- Sugar: 0g
- Sodium: 190mg
PREPARATION
- Marinate the prawns: In a bowl, combine the prawns, lime juice, chilli powder and olive oil. Toss well to coat evenly.
- Allow flavours to develop: Cover the bowl and let the prawns marinate for at least 15 minutes or up to 30 minutes for deeper flavour.
- Prepare the grill: Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
- Skewer or direct grill: Thread the prawns onto skewers for easier handling or place them directly on the grill.
- Grill the prawns: Cook for 2-3 minutes per side until the prawns turn pink, firm and slightly charred. Avoid overcooking to maintain their juicy texture.
- Serve immediately: Remove from the grill and serve hot with fresh lime wedges for an extra citrusy kick.
PREP TIME
15 minutes
COOKING TIME
6 minutes
TIPS
- For deeper flavour: Marinate the prawns for at least 30 minutes to allow the chilli and lime to infuse.
- Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Heat control: Grill over medium-high heat to ensure a quick cook without drying out the prawns.
- Serving suggestion: Pair with a cooling yoghurt-based dip or a light garlic butter sauce to complement the spice.
- Char enhancement: For a slightly smokier taste, use a charcoal grill instead of a gas grill.
VARIATIONS
- Spicier kick: Replace chilli powder with cayenne or chipotle powder for extra heat.
- Garlic boost: Add minced garlic and smoked paprika to the marinade for a richer depth of flavour.
- Citrus twist: Swap lime juice for lemon or orange juice for a different citrus profile.
- Sweet and spicy: Mix honey with lime juice for a glaze that balances heat with sweetness.
- Herb infusion: Sprinkle fresh cilantro or parsley over the grilled prawns for an added layer of freshness.
PREPPING AND STORAGE
- Marinated prawns: Can be stored in an airtight container in the fridge for up to 12 hours before grilling.
- Leftovers: Store grilled prawns in an airtight container in the refrigerator for up to 2 days.
- Freezing: Marinated raw prawns can be frozen in a sealed bag for up to 3 months. Thaw in the fridge overnight before grilling.
- Reheating: Warm prawns gently in a skillet over a medium flame or use a microwave in short intervals to avoid overcooking.