Barbecued prawns with chilli, lime & coriander butter

Barbecued prawns with chilli, lime & coriander butter

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(3 ratings)

Prep: 15 mins Cook: 10 mins Plus freezing


Serves 4
One of Australia's greatest cookery contributions - shell-on prawns cook quickly and stay succulent on the barbecue

Nutrition and extra info

  • Freeze butter only

Nutrition: per serving

  • kcal571
  • fat43g
  • saturates26g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein45g
  • salt2g
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  • 1kg large raw tiger prawn, heads removed, but unpeeled

For the butter

  • 1 large garlic clove
  • 1 small bunch coriander, roughly chopped
  • 1 red chilli, deseeded and chopped
  • juice 1 lime, plus wedges to serve



    The same shape, but smaller than…

  • 200g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. To make the butter, put the garlic, coriander, chilli and lime juice in a food processor and pulse until chopped but not sludgy. Remove 1 tbsp of the mix, toss with the prawns and set aside in the fridge. Add the butter and some seasoning to the food processor, and pulse again until everything is combined. Scrape out onto a sheet of foil, roll into a sausage and put in the freezer to harden.

  2. Fire up the barbecue. When the coals have just turned white, cook the prawns for 3-4 mins on each side until they turn pink. Lift them off the barbecue onto a platter and, while still sizzling hot, melt thin slices of about half the butter over the prawns. Melt the remaining butter and serve with the prawns to dip into, and lime wedges for squeezing over.

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Comments, questions and tips

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21st Jun, 2020
Excellent recipe - my highlight of a BBQ evening. A couple of suggested changes: more garlic (because prawns and garlic were made for each other); don’t bother with the whole freezing thing. I made the herby, chilli, garlic butter and put in a metal pan. This pan went on the BBQ with the prawns which I cooked with a probe to 62 degrees. Absolutely delicious - served up with freshly baked sourdough.
2nd Aug, 2012
It was ok. The reciepie is simple and good. Bit "garlicy" for my taste. My fish guy also gave me shrimps that was not ideal for this (asked for raw tigers, he gave me already cooked tigers... obviously my fault for not checking the bag before I got home...) Remember to make stock out of the remainings:)
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