Print Recipe

Spicy Lime Grilled Prawns


  • 48 large tiger prawns, peeled and de-veined
  • 4 limes, zested and juiced
  • 4 green chile peppers, seeded and chopped
  • 4 cloves garlic, crushed
  • 1 (2 inch) piece fresh ginger root, chopped
  • 1 medium onion, coarsely chopped
  • Skewers (soaked in water for 30 minutes if wood)


  1. Place the prawns and lime zest in a large, non-metallic bowl.
  2. 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.
  3. Pour over the bowl of prawns, and stir to coat.
  4. Cover, and refrigerate for 4 hours.
  5. Heat grill for medium-high heat.
  6. Thread prawns onto skewers, piercing each first through the tail, and then the head.
  7. Brush grill grate with oil.
  8. Grill prawns for 5 minutes, or until opaque, turning to cook evenly.