Fiery prawn skewers

Prep: 15 mins Cook: 10 mins Plus marinating


Serves 4
Add a touch of spice to your weekday meals with this low-fat and fiery recipe

Nutrition and extra info


  • kcal132
  • fat1g
  • saturates0g
  • carbs21g
  • sugars14g
  • fibre1g
  • protein12g
  • salt1.29g
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  • 250g raw king prawns
  • 250g punnet cherry tomato
  • 295g bottle Levi Roots Fiery Guava Dipping Sauce or 190g/7oz bottle sweet chilli sauce
  • juice 1 large lime



    The same shape, but smaller than…

  • 1 thyme sprig, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


  1. Alternate prawns and tomatoes onto 8 skewers until all are filled. Lay the skewers in a shallow tray or baking dish. Mix the Fiery guava or sweet chilli dipping sauce with the lime juice and thyme leaves, then pour over the skewers. Leave in the fridge to marinate for 30 mins.

  2. Place the prawns onto a baking tray and pop under a hot grill or over the barbecue for about 10 mins, turning and basting occasionally. Once cooked, serve with an extra pot of Fiery guava sauce for dipping.

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Comments (4)

rosieadams30's picture

Really lovely, but next time I would marinate the prawns before putting them on the skewers, maybe I used the wrong dish to marinate them in, but as we put them into a already packed fridge, I think some of the prawns may have missed out.

tc1980's picture

I made this with sweet chilli and served with a crunchy salad as a supper. Quick and easy, but I didn't really enjoy them

Frantic Flapjack's picture

Very easy to make and tasted lovely. Served with rice and salad. I also made some halloumi and tomato skewers for a veggie, but these didn't do so well. The best thing to do with these I think is to grill first and then use the sauce as a dip.

krissyb's picture

Nice and quick and easy to make, my friends really enjoyed them. I used sweet chilli as couldn't find the other sauce.

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