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Barbecued Prawns With Chilli, Lime & Cilantro Butter

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“One of Australia's greatest cookery contributions, shell-on prawns cook quickly and stay succulent on the barbecue. Try this garlicky and delicious recipe and you'll understand why the shrimp is so good on the barbie! Add 30 minutes on for marinating time. This recipe is from John Torode. Enjoy!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 lbs large raw tiger shrimp, heads removed, but unpeeled
  • Butter
  • 1 large garlic clove
  • 1 small bunch cilantro, roughly chopped
  • 1 red chili, deseeded and chopped
  • juice 1 lime, plus wedges to serve
  • 34 cup butter, softened

Directions

  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.
  2. Add the butter and some salt and pepper 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.
  3. Let prawns marinate and butter harden for about 1/2 hour.
  4. Heat the barbecue to medium-high. 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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