Coconut and Chilli Summer Prawns

Chilli and Coconut Prawns (1)Ingredients

  • 500g green king prawns
  • 8 bamboo skewers


  • Juice and zest of 1 lime
  • 1/4 cup finely desiccated coconut
  • 1/2 cup full fat coconut milk
  • 1/4 cup coconut oil (melted)
  • 1 red chilli (more if you like it super hot)
  • 1 teaspoon paprika
  • 1/2 bunch of coriander leaves (finely chopped)
  • Salt to taste


  1. Combine all marinade ingredients in a bowl and mix well.
  2. Peel the prawns, leaving the tails intact
  3. Place the peeled prawns in the marinade so all are submerged in the coconut mixture. Cover and refrigerate for 2-3 hours to allow the flavours to infuse into the prawn meet.
  4. Soak the bamboo skewers in water for 10 minutes so they don’t burn when you are cooking them.
  5. Just before you are ready to cook, thread the prawns onto the skewers and heat the BBQ to medium-high heat. Place your skewers on the grill and cook for 2-3 minutes each side.
  6. Serve the skewers with a sprinkle of fresh coriander, chilli and fresh lime juice on a big bed of salad. Sprinkle with some shredded coconut if your heart desires.

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