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Chilli and lime prawns recipe

Chilli and lime prawns recipe

1 rating

The saltiness of these prawns is offset beautifully by the fresh lime and the bite of chilli. Wow your guests by cooking them on the BBQ to really make the flavours sing. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 371 calories / serving


  • 200g butter, softened
  • 1 garlic clove, finely chopped
  • 1 lime, juiced and zested
  • 1 large chilli, very finely chopped
  • 1kg large raw prawns, unpeeled
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    4g 21%
  • Sugars

    0g 0%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 1.2g Protein 35.7g Fibre 0.4g


  1. Preheat the barbecue. Using an electric hand whisk, beat the butter until light and fluffy. Add the chopped garlic, lime juice, zest and the chilli, and beat until thoroughly combined.
  2. Using a spatula, scrape all the butter from the bowl and place in a pile on a sheet of clingfilm. Roll the butter into a sausage shape by wrapping completely in the clingfilm; twist the ends, roll the butter back and forth then chill.
  3. When ready to cook, use tongs to put the prawns in a single layer on the barbecue. Cover if you can, and cook the prawns on each side for 5-7 mins or until completely pink. When cooked, put them in a bowl and dot with cut rounds of the lime and chilli butter. Serve with crusty bread.

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