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Big M's Spicy Lime Grilled Prawns
SUBMITTED BY:
Marcus Hender
PHOTO BY:
SunFlower
"Succulent and moist grilled prawns. Serve with salad, potatoes, and bread. Enjoy!"
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
5 Min
READY IN
4 Hrs 35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
48 large tiger prawns, peeled and deveined
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
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DIRECTIONS
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.
Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
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REVIEWS
Reviewed on Jul. 3, 2006 by Lisa
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Lisa
Jul. 3, 2006
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).
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8 users found this review helpful
This recipe, and I made exactly as stated, needs some work. What I ended up with was the...
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Reviewed on Jul. 25, 2005 by
Aspiring Chef Rita
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Aspiring Chef Rita
Jul. 25, 2005
I rarely eat fish and I passed on this but my partner loved it. I made it exactly as directed. I also made him Citrus Swordfish With Citrus Salsa (on this site) the other night. He said it was a real treat to have the fish and said both were of restaurant quality.
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6 users found this review helpful
I rarely eat fish and I passed on this but my partner loved it. I made it exactly as...
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Reviewed on Oct. 3, 2006 by
KymInNM
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KymInNM
Oct. 3, 2006
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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4 users found this review helpful
We really enjoyed this. The lime and spice level were just right (I left the seeds in half of...
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Reviewed on Jul. 8, 2005 by Alia
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Alia
Jul. 8, 2005
Made this for the 4th of July -- just as written. It turned out wonderful and was gone before everything else. Contrary to what some have said it's the perfect amount of spice (not too much and not too little), I would only cut out some of the chile peppers if you are sensitive to spicy foods. I will probably make it everytime I grill.
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4 users found this review helpful
Made this for the 4th of July -- just as written. It turned out wonderful and was gone before...
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Reviewed on Jun. 28, 2005 by
TIA1966
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TIA1966
Jun. 28, 2005
Excellent, just the right amount of spice also worked well with large shrimp
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4 users found this review helpful
Excellent, just the right amount of spice also worked well with large shrimp
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Reviewed on Aug. 2, 2005 by
ImChrists
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ImChrists
Aug. 2, 2005
My shrimp must have been in the marinade for too long, they were tough. I really was not pleased with this recipe at all.
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3 users found this review helpful
My shrimp must have been in the marinade for too long, they were tough. I really was not...
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Reviewed on Jun. 25, 2005 by
JYHICKS
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JYHICKS
Jun. 25, 2005
These were a huge hit at our last cookout - and I'm about to cook them again. Great flavor with the heat from the chiles and the sweet heat of the ginger. Excellent!
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3 users found this review helpful
These were a huge hit at our last cookout - and I'm about to cook them again. Great flavor...
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Reviewed on Apr. 22, 2004 by ELIZASMOM
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ELIZASMOM
Apr. 22, 2004
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.
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3 users found this review helpful
I tried this recipe for a birthday party in March, and it was a huge hit. The only change I...
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Reviewed on Jan. 25, 2004 by MIKLH
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