Lime and Garlic Grilled Prawns with Cilantro Dip
Recipe type: Grilled prawns
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Lime and Garlic Grilled Prawns with Cilantro Dip
  • 60g King tiger prawns
  • 2 garlic cloves
  • Juice of 2 limes
  • Large handful of fresh coriander
  • Pinch of salt and pepper
Cilantro Dip
  • Large handful of freshly chopped coriander
  • Juice of 2 limes
  • 4 Tbs extra virgin olive oil
  • 1 large garlic clove, sliced finely.
  • ½ red onion, finely chopped.
  • 1tbs white balsamic vinegar
  • Pinch of black pepper
Quinoa salad
  • ½ cup quinoa
  • 1½ cups boiling water
  • ½ Avocado
  • ½ red onion
  • ½ red pepper
  1. Put the Tiger prawns into a large bowl.
  2. Finely chop the garlic and roughly chop the coriander leaves and add to the prawns along with the lime juice and salt and pepper. Cover and leave in the fridge to marinate for 15 minutes.
  3. Make the Cilantro dip by chopping the ingredients as stated and combining in a bowl, mix well.
Cook the prawns
  1. Get your griddle pan or BBQ piping hot before cooking the prawns. You don't need to add any cooking oil.
  2. Place the prawns on the grill and cook for 2-3 minutes on each side and then flip.
  3. They are done when the outside goes pink and the flesh goes milky.
  4. Splash a few tbs of the cilantro dipping sauce over the hot prawns and serve with the sauce on the side.
If you would like to add the quinoa salad:
  1. Combine the quinoa and water in a pan and leave to simmer for 10 minutes until most of the water has been absorbed and the quinoa has softened.
  2. Chop the avocado and pepper into small chunks and finely slice the red onion.
  3. Drain the quinoa and mix well with the other ingredients
Recipe by Wellness & Travel Blogger at