Grilled Prawn Skewers

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"From our weekday newspaper The West Australian. NOTE full recipe title is Grilled Prawn Skewers With Warm Coconut Bean Salad"

Original is 4 servings


  • Serving Size: 1 (377.7 g)
  • Calories 403
  • Total Fat - 7.6 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 40.9 mg
  • Sodium - 200.2 mg
  • Total Carbohydrate - 77.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 5.2 g
  • Protein - 8.5 g
  • Calcium - 126.7 mg
  • Iron - 4.4 mg
  • Vitamin C - 73.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine cumin, yoghurt and 1 tablespoon lime juice in a shallow dish and add prawns and turn to coat and set aside for 10 minutes to marinate.

Step 2

Alternately thread prawns and onion onto 8 metal or presoaked bamboo skewers. Preheat a barbecue grill or chargrill pan on medium-high and lightly spray skewers with olive oil and cook for 3 minutes each side or until golden and cooked through and transfer to a plate.

Step 3

Meanwhile, heat oil in a large wok over high heat and add coconut, chilli and garlic and stir-fry for 1 minute or until aromatic and then add beans and snow peas and stir-fry for 2 minutes or until almost tender and now add spinach and stir-fry for 1 minute or until just wilted and toss through remaining lime juice.

Step 4

Divide the coconut bean salad among serving plates and top with the prawn skewers to serve.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the prawns, opt for large, fresh prawns for the best flavor.
  • Make sure to buy extra virgin olive oil for the best flavor.

  • Replace the ground cumin with smoked paprika to add a smoky flavor to the prawn skewers. The benefit of this substitution is that it adds a unique flavor to the marinade that complements the other ingredients.
  • Replace the natural yoghurt with Greek yoghurt to add a creamier texture to the marinade. The benefit of this substitution is that it adds a richer flavor and creamier texture to the marinade, which will help to enhance the flavor of the prawns.

Coconut Lime Shrimp Skewers Replace the ground cumin with 1 teaspoon of ground ginger, and replace the 2 tablespoons of lime juice with 2 tablespoons of coconut milk. Omit the chilli and garlic and add 1/4 teaspoon of ground turmeric. Marinate the shrimp for 15 minutes, then thread them onto the skewers with the onion wedges. Grill as instructed and serve with a side of lime wedges.

Coconut Rice Pilaf - This fragrant rice dish is the perfect accompaniment to the Grilled Prawn Skewers. The nutty flavour of the coconut perfectly complements the prawns and the warm coconut bean salad. The addition of vegetables to the pilaf adds a delicious crunch to the dish.

Roasted Asparagus with Lemon: Roasted Asparagus with Lemon is a simple yet flavourful side dish that pairs perfectly with the Coconut Rice Pilaf and Grilled Prawn Skewers. The asparagus is lightly roasted with garlic and lemon for a bright and zesty flavour that complements the nutty and savoury flavours of the other dishes.


Q: How long should I marinate the prawns?

A: Marinate the prawns for 10 minutes in a shallow dish with cumin, yoghurt and 1 tablespoon lime juice.

Q: How do I cook the prawns?

A: Heat a tablespoon of oil in a pan over medium heat. Add the marinated prawns and cook for 3-4 minutes, stirring occasionally, until they are cooked through.

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Fun facts:

In the 16th century, skewered prawns were a popular dish in the royal court of Catherine de' Medici, Queen of France.

Celebrity chef Jamie Oliver has a recipe for prawn skewers with a mango and avocado salsa, which is a delicious take on the classic grilled prawn skewers.