Gold Coast-Inspired Coconut and Lime Shrimp Skewers
Sweet and spicy, these barbecue prawn skewers pack a flavour punch. Enjoy with some grilled pineapple and feel transported to the Australian coast.
Introduction
This dish takes me back to the sun-soaked sands of the Gold Coast in Australia, where prawns are almost a way of life and cooking over fire is second nature. We found ourselves in a lovely beachside restaurant that was serving grilled skewers of prawns scented with lime, lemongrass and coconut – the aroma alone was unforgettable. These grilled prawn skewers bring that Queensland spirit straight to the barbecue. Marinated in coconut milk, lemongrass and chilli, then grilled to perfection on a barbecue plancha, soapstone or skillet, they’re vibrant, bold and unmistakably coastal. Finished with a small pinch of flaky sea salt, they are perfect with a chilled Sauvignon Blanc, and even better with the sound of ocean waves crashing nearby.
Ingredients
| 900g (2lb) | raw prawns, heads removed and tails on |
| 400ml (14fl oz) tin of | unsweetened coconut milk |
| 1 tbsp | yellow curry powder or Thai-style red curry paste |
| 1 tbsp | ground turmeric |
| 1 tbsp | minced fresh ginger |
| 1 tbsp | finely chopped lemongrass |
| 1 tsp | dried chilli flakes, or finely sliced red chilli |
| 3 tbsp | fish sauce |
| 35g (1½oz) | desiccated coconut or coconut flakes |
| Fresh lime wedges, for squeezing |
Essential kit
You will need: Metal or bamboo skewers (bamboo soaked for 30 minutes)
Method
Prep
Rinse the prawns under cold running water and pat dry with kitchen paper.
In a bowl, whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli and fish sauce. Stir in the coconut. Add the prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Thread the prawns onto the soaked skewers and brush lightly with the reserved marinade.
Grill
Place the skewers directly on the grill on a high heat (230–290°C/ 450–550°F) and cook for about 2 minutes per side, until the prawns are pink, firm and opaque.
Serve
Serve on a bed of grilled pineapple and rice, with lime wedges on the side.
→ Street Food-Style: Serve with a spicy sweet chilli dipping sauce or a fresh mango salsa.
→ Tropical Aussie Vibes: Add chunks of grilled pineapple or green mango to the skewers.
→ Surf Club Twist: Serve over avocado-lime slaw or wrap in a warm flatbread with a slather of coconut yoghurt.
Reviews
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