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.
0 Reviews Hide Reviews Show Reviews
- 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.
Related Products
Coriander Seed
Botanical name: Coriandrum sativum We source Organic Coriander Seed from India and pack it in a Biodegradable, resealable, stand up paper bag. Coriander Seeds are the dried seed of the coriander...
Stoneground Coriander Seed
Botanical name: Coriandrum sativum We handcraft our Stoneground Coriander Seed using Organic whole Coriander Seed sourced from India to ensure purity and quality of our product. The whole Coriander...
Garlic Granules
Botanical Name: Allium sativum We source Organic Garlic Granules from India and pack it in a Biodegradable, resealable, stand up paper bag. Garlic is obtained from a perennial plant, a member of...
Fresh Ground Dried Garlic
Botanical name: Allium sativum We handcraft our Fresh Ground Dried Garlic, using Organic Garlic Granules sourced from India, to ensure purity and quality of our product. The Garlic Granules are...
Finger Lime Powder
Botanical name: Citrus australasica The Australian bush is bursting with a plethora of incredible flavours that are similar to traditional ingredients. Fruits like the Finger Lime...
Customers Also Viewed
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Caramelised Fig, Fennel & Orange Salad
80g caster sugar 16 fresh figs, cut in half lengthways (500 grams) 4 medium oranges, peeled and 1cm thick slices (750 grams) 1½ tbsp. lemon juice 1 tsp Aniseed lightly...
Honey Spiced Salmon
1 fillet (300gms) Salmon 3 garlic cloves, crushed 1 tablespoon lemon juice 1 teaspoon Roasted Ground Cumin 1 teaspoon Chilli Powder 1 teaspoon of Ginger Juice (or ½ teaspoon of...
Indian Mustard Seed Potatoes
1.25 kg potatoes 4 tablespoons rice bran oil 1.5 teaspoons Black Mustard Seeds 1.5 teaspoons Yellow Mustard Seeds 1 teaspoon Cumin Seeds ½ teaspoon Turmeric Powder 1 red onion -...
Roast Chicken
1.6 kg whole free range chicken 1.5 tablespoons rice bran oil 4 garlic cloves, crushed 1 lemon (halved) 3 tablespoon Spice Zen All Purpose Spice Blend-Mild 1 teaspoon sea salt Rosemary...
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
All Purpose Spice Blend - Mild
A versatile ‘taste transformer’, Spice Zen’s All-Purpose Spice Blend - Mild is sure to become a staple in any kitchen, infusing a complex, sophisticated and savoury richness to a...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
Golden Turmeric Latte
2 cups of milk (cow, goat, almond or coconut milk) 1½ teaspoon Spice Zen Turmeric Latte blend 2-3 teaspoon of raw honey (or agave syrup for vegans) Pinch of Spice Zen Stoneground...
Pumpkin Ravioli
METHOD 1 small pumpkin (approximately 500g) 1 teaspoon olive oil 100 g mozzarella cheese 100 g crumbled goats cheese ¼ teaspoon Spice Zen Ground Nutmeg ¼ teaspoon Spice...
Butter Chicken Spice Blend
Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in northern India’s Punjab region, butter chicken is traditionally made with marinated...
Pan-Roasted Snapper with Garlic & Bay Leaves
Whole snapper, about 500g each, cleaned Extra virgin olive oil Salt flakes Freshly Fine Ground Black Pepper 4 large cloves garlic, skin on, smashed 3-4 Bay Leaves 1...
