Chilli and lime prawn skewers recipe
Created by The Tesco Recipes team
Chilli and lime is a classic combo for barbecued prawns and these skewers can be griddled or cooked over the coals, making them a versatile summer dish. This recipe includes baked potato wedges, try adding a green salad or seasonal veg for a balanced family meal.
See method- Serves 4
- Takes 50 mins
- 430 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1.2kg pack Maris Piper potatoes, scrubbed and cut into 2cm wide chips
- 1½ tbsp olive oil
- 2 x 240g packs Tesco Finest frozen jumbo raw king prawns, defrosted
- 2 garlic cloves, grated
- 2cm piece fresh ginger, peeled and grated
- 2 limes, 1 zested and juiced, 1 sliced into wedges
- 1 tbsp smoked paprika
- 1 red chilli, finely chopped
- 100g reduced-fat mayonnaise
- ¼ tsp cayenne pepper
- 2g chopped fresh coriander
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Shop ingredientsEach serving contains
- Energy
- 1810kJ 430.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 51.7gProtein 23.6gFibre 6.3g
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- Preheat the oven to gas 6, 200°C, fan 180°C. If barbecuing, light the barbecue about 30 mins before you want to cook the prawns and leave the coals to turn white
- Toss the potatoes with 1 tbsp oil on a baking tray; season. Bake for 40 mins, turning after 25 mins.
- Meanwhile, put the prawns in a bowl with the garlic, ginger, lime zest, 2 tsp paprika and the chilli; leave to marinate while the barbecue heats up and the chips cook. Mix the mayo, cayenne, lime juice and remaining 1 tsp paprika in a separate bowl.
- If cooking in a griddle pan, heat over a high heat until smoking hot. Thread the prawns onto skewers (about 4 or 5 prawns per skewer), then cook for 2 mins each side on the barbecue or griddle until charred and pink throughout. Serve sprinkled with coriander alongside the chips and spicy mayo for dipping, plus lime wedges for squeezing over.
- Tip: To prevent burning, soak wooden skewers in water for 15 mins before using.
- See more BBQ skewer recipes
