Juicy…succulent…full of flavour and a stormer of a summer dish! These giant tiger prawns are perfect on the BBQ or for a quick grill and without a doubt – a huge crowd pleaser! Garlicky flavours infused with lime and fresh coriander, it’s heaven on a plate! I am far too excited to escape the Dubai heat for summer and get home to London for fresh air and gorgeous weather! That’s shortly followed by a trip to my other home and love – Mallorca, Spain. I think subconsciously I’m gearing up with all these summer and spanish dishes to perfect the outdoor evenings…if you have suggestions for me, by all means send ’em in!

The prawns cook quickly so its important to have your grill/BBQ hot and ready before putting them on to make sure you get maximum flavour. And for the cilantro dipping sauce, try to use a good quality extra virgin olive oil, I promise it’s worth it! You can pair up the prawns with a fresh quinoa salad (also included in directions below) for more of a substantial meal but otherwise pop them on the table with a bunch of fresh breads, dips and salads and it’s hard not to fall in love!

Lime and Garlic Grilled Prawns with Cilantro Dip

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Lime and Garlic Grilled Prawns with Cilantro Dip

Author: Lean Living Girl

Recipe type: Grilled prawns

Cuisine: Seafood

Serves: 2 servings

Ingredients

Prawns

• 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

Instructions

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

3.2.2925