- Dairy free
- Egg free
- Lactose free
- Peanut free
- Nut free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
These juicy grilled prawns are infused with zesty Asian aromatics for the ultimate summer salad. Go on – throw another shrimp on the barbie!
- Serves4
- Cook time10 minutes
- Prep time20 minutes
Ingredients
- 1 tbs finely chopped lemongrass
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup (60ml) lime juice
- 1 tbs finely chopped coriander
- 1 tbs extra virgin olive oil
- 750g raw Coles Banana Prawns, peeled leaving tails intact, deveined
- 1 tbs salt-reduced soy sauce
- 1/4 tsp sesame oil
Zucchini salad
- 250g pkt Coles Australian Zucchini Noodles
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 1 Lebanese cucumber, peeled into ribbons
- 1 carrot, peeled, cut into ribbons
- 2 spring onions, thinly sliced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the zucchini salad, combine the zucchini noodles, coriander, mint, cucumber, carrot and spring onion in a large bowl.Step 2
Combine the lemongrass, ginger, garlic, chilli, if using, lime juice, coriander and oil in a jug. Place the prawns in a large bowl. Add half the lemongrass mixture and toss to coat.Step 3
Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until prawns curl and change colour. Transfer to a plate.Step 4
Add the soy sauce and oil to the remaining lemongrass mixture in the jug.Step 5
Arrange the zucchini salad on a large serving platter. Top with prawns. Drizzle with the soy sauce mixture.
Recipe tip
COOK. STORE. SAVE.
Clever storage: You’ll have leftover coriander and mint from your chilli coriander prawns. Place the sprigs in a glass of water. Cover with a bag and store in the fridge. Here are 10 top herb tips for using up herbs, too.
Ingredient tip: You can substitute chopped lemongrass for lemongrass paste.
Why it’s time to try BBQ prawns
This BBQ prawns recipe has it all – a zesty Asian-style marinade, a fresh vegetable salad and a hit of red chilli heat. But as good as all of those things are, they’re just here to showcase the juicy BBQ prawns, which are the real stars of this show. Once you know how to BBQ prawns – chilli lime prawns, no less – you’ll be all set for your next BBQ.
How to prepare this grilled prawns recipe
First, you have to prepare your prawns. If you’ve bought prawns peeled from the Coles Deli counter, they’re ready to be transformed into chilli and ginger prawns. If you’ve bought them with shells on, here’s what to do: hold each prawn firmly and twist off the head, then use your thumb to peel away the legs and shell from the underside of the prawn. (Leave the tail intact for this recipe.) To devein, use a small sharp knife to cut a slit in the back of each prawn to expose the vein. Remove and discard. Watch this video where Curtis Stone shows you how to peel prawns.
What is the best marinade for BBQ prawns
A prawn marinade for BBQ cooking is a must to bring out the best flavours, and this light, lemongrass marinade gets the job done. Lemongrass has a citrusy flavour and a lovely fragrance. Team it with ginger, garlic, coriander and soy sauce for a refreshing marinade that perfectly complements the slight saltiness of the prawns.
How to marinate lemongrass prawns
To marinate the prawns for this Asian prawn salad, pour over half the marinade and toss until well combined. You want the prawns to be well coated. Set aside the other half of the marinade for serving.
How to cook prawns on the BBQ
Grilled prawns are quick to cook no matter the cooking surface, but here’s how to cook prawns on a BBQ. Heat a BBQ plate on high, place prawns on the BBQ with the marinade and cook for 2-3 minutes each side. They’re ready when they curl and go from transparent to opaque. As the marinade caramelises you’ll get a few delicious charred, crunchy bits, too. That’s all good!
Love this prawns with lemongrass recipe?
This recipe is perfect as a main to share with a few friends. If you’re serving a larger crowd, add these recipes to the menu: squid salad with turmeric and chilli, salmon parcels with silverbeet and mushrooms or a BBQ seafood platter with tabouli dressing. Looking for more ideas? Check out our seafood recipe collection.
Lemongrass prawns with zucchini salad
- Serves4
- Cook time10 minutes
- Prep time20 minutes
Ingredients
- 1 tbs finely chopped lemongrass
- 2 tsp finely grated ginger
- 1 garlic clove, crushed
- 1 long red chilli, seeded, finely chopped (optional)
- 1/4 cup (60ml) lime juice
- 1 tbs finely chopped coriander
- 1 tbs extra virgin olive oil
- 750g raw Coles Banana Prawns, peeled leaving tails intact, deveined
- 1 tbs salt-reduced soy sauce
- 1/4 tsp sesame oil
Zucchini salad
- 250g pkt Coles Australian Zucchini Noodles
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 1 Lebanese cucumber, peeled into ribbons
- 1 carrot, peeled, cut into ribbons
- 2 spring onions, thinly sliced
Description
These juicy grilled prawns are infused with zesty Asian aromatics for the ultimate summer salad. Go on – throw another shrimp on the barbie!
Method
Step 1
To make the zucchini salad, combine the zucchini noodles, coriander, mint, cucumber, carrot and spring onion in a large bowl.Step 2
Combine the lemongrass, ginger, garlic, chilli, if using, lime juice, coriander and oil in a jug. Place the prawns in a large bowl. Add half the lemongrass mixture and toss to coat.Step 3
Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until prawns curl and change colour. Transfer to a plate.Step 4
Add the soy sauce and oil to the remaining lemongrass mixture in the jug.Step 5
Arrange the zucchini salad on a large serving platter. Top with prawns. Drizzle with the soy sauce mixture.