Barbecued Prawns with Garlic, Lime & Coriander
- Serves:
- 2
- Cooking Time:
- 15 mins
- Special Diets:
- Gluten Free, Dairy Free
- Print Recipe:
- 350g peeled and deveined large king prawns
- 1 tablespoon light olive oil
- ½ teaspoon sea salt
- ½ teaspoon Stoneground Fine Black Pepper
- Light olive oil spray
- 3 garlic cloves, crushed
- 2.5 tablespoon lime juice
- ½ teaspoon Roasted Stoneground Cumin Seeds
- ¼ teaspoon Cayenne Pepper
- 2 tablespoons fresh chopped coriander
- Lay out the prawns on a plate and season them with the salt and Stoneground Fine Black Pepper
- In a bowl, combine the oil, crush garlic, lime juice, Roasted Stoneground Cumin Seeds, Cayenne Pepper and most of the fresh coriander. Keep this aside.
- Preheat the barbecue on a high heat and put the prawns on the lightly sprayed hotplate.
- Cook the prawns for about 1-2 minutes. Monitor carefully as the prawns cook quickly. Pour ¾ of the lemon mixture over the prawns. Turn the prawns over and cook for about 1 minute until they turn opaque. Transfer to a plate.
- Drizzle the remainder of the lemon mixture on top and garnish with the rest of the fresh coriander.
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- 350g peeled and deveined large king prawns
- 1 tablespoon light olive oil
- ½ teaspoon sea salt
- ½ teaspoon Stoneground Fine Black Pepper
- Light olive oil spray
- 3 garlic cloves, crushed
- 2.5 tablespoon lime juice
- ½ teaspoon Roasted Stoneground Cumin Seeds
- ¼ teaspoon Cayenne Pepper
- 2 tablespoons fresh chopped coriander
- Lay out the prawns on a plate and season them with the salt and Stoneground Fine Black Pepper
- In a bowl, combine the oil, crush garlic, lime juice, Roasted Stoneground Cumin Seeds, Cayenne Pepper and most of the fresh coriander. Keep this aside.
- Preheat the barbecue on a high heat and put the prawns on the lightly sprayed hotplate.
- Cook the prawns for about 1-2 minutes. Monitor carefully as the prawns cook quickly. Pour ¾ of the lemon mixture over the prawns. Turn the prawns over and cook for about 1 minute until they turn opaque. Transfer to a plate.
- Drizzle the remainder of the lemon mixture on top and garnish with the rest of the fresh coriander.
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