Big M's Spicy Lime Grilled Prawns Recipe - Allrecipes.com
Big M's Spicy Lime Grilled Prawns Recipe
  • READY IN 4+ hrs

Big M's Spicy Lime Grilled Prawns

Recipe by  

"Succulent and moist grilled prawns. Serve with salad, potatoes, and bread. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    30 mins
  • COOK

    5 mins
  • READY IN

    4 hrs 35 mins

Directions

  1. 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.
  2. Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head.
  3. Brush grill grate with oil. Cook prawns for 5 minutes, turning once, or until opaque.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Jul 03, 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).

 
Oct 03, 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.

 
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.

 
Aug 02, 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.

 
Jul 08, 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.

 
Dec 21, 2009

very good

 
Sep 03, 2009

Followed this to the T aside from I had no more green chillies so had to use 1 green and 1 red as a substitute. On the whole was disappointed with a high star recipe. It was too sour and the the prawns turned out a poor texture, even though I marinaded it for 2.5 hrs only. Th eonly pro was that the marinade did surprisingly impart alot of flavour abeit sour. Would not try this again.

 

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Nutrition

  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 5.1 g
  • 2%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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