Butterfly Prawns with Chilli & Coriander
Juicy butterfly prawns marinated in coconut oil, chilli, garlic, ginger, lemon, and fresh coriander, then grilled to golden perfection. Perfect for a light and flavorful seafood meal.
Ingredients
- 24 large raw butterfly prawns
- ¼ cup coconut oil, melted
- 1 long red chilli, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon grated ginger
- Zest and juice of 1 lemon
- Lemon wedges, to serve
- 1 bunch coriander, finely chopped
- Coriander leaves to garnish
- 1 teaspoon salt
Method
- Combine coconut oil, chilli, garlic, ginger, lemon zest, lemon juice, chopped coriander, and salt in a large bowl.
- Add the prawns, toss to coat well, cover, and marinate for 2–3 hours.
- Preheat the oven grill to high.
- Place prawns shell down on an oven tray and grill until golden (approx. 8 minutes), taking care not to overcook.
- Serve on a platter and garnish with lemon wedges and coriander leaves.
Prep Time: 10 minutes | Marinating: 2–3 hours | Cooking Time: 8 minutes | Serves: 4
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