Succulent prawns marinated in smoky chipotle and bright lime, then grilled to perfection. This Mexican-inspired dish delivers bold flavors with a perfect balance of heat and citrus in just 20 minutes.
Recipe Details
Ingredients
- 800g large prawns, peeled and deveined
- 30ml chipotle peppers in adobo, minced
- 3 whole limes, juiced and zested
- 60ml olive oil
- 60ml fresh cilantro, chopped
Instructions
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Pat 800g large prawns dry and place in a bowl. If using wooden skewers, soak them in water for 30 minutes.
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In a small bowl, whisk together 30ml chipotle peppers in adobo, 3 whole limes juice and zest, 60ml olive oil, and half the 60ml fresh cilantro. Reserve 2 tablespoons for serving.
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Pour marinade over prawns and toss to coat evenly. Marinate for 10-15 minutes at room temperature. Don't marinate longer or the acid will "cook" the prawns.
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Preheat grill to medium-high heat. Thread prawns onto skewers if using, or use a grill basket.
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Grill prawns for 2-3 minutes per side until pink and slightly charred. They cook quickly, so watch carefully to avoid overcooking.
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Transfer to a serving platter and drizzle with reserved marinade. Garnish with remaining cilantro and serve with lime wedges.
Tips
Prawn Size: Use large or jumbo prawns (16-20 count per pound) for best grilling results. Smaller prawns cook too quickly and can become rubbery.
Chipotle Heat: Start with less chipotle if you're heat-sensitive. The smokiness is as important as the heat in this dish.
Marinating Time: 10-15 minutes is perfect. Longer marinating in citrus acid will make the prawns tough and "cooked" in appearance.
Grill Alternatives: If no grill available, use a grill pan over high heat or broil 4 inches from heat source for same timing.
Doneness Test: Prawns are done when they're pink, opaque, and form a "C" shape. Overcooked prawns curl into tight "O" shapes.
Serving Suggestions: Serve over cilantro-lime rice, in tacos with avocado, or with a simple salad and tortilla chips.