Tiger Prawns with Coriander Lime Chilli Butter – 25-Minute Recipe
A sizzling summer dish featuring tiger prawns bathed in a fragrant coriander‑lime butter. The bright citrus and herb notes pair perfectly with the smoky char from the BBQ, creating a quick yet impressive main course.
Recipe by Ed Cudlipp· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 4 tiger prawns
Butter Sauce
- 3 green chillies
- 3 garlic cloves
- a handful Thai basil
- a large handful coriander
- 2 spring onions
- to taste lime zest
- 1 lime juice
- 2 tbsp ground coriander
- a pinch salt
- 8 4/5 oz unsalted butter
Instructions
- 1Light a charcoal grill and allow the coals to become white‑hot, about 15 minutes, then arrange for high direct heat.
- 2Make the herb butter sauce: place green chillies, garlic cloves, Thai basil, coriander leaves, whole spring onions, lime zest, lime juice, ground coriander, and salt into a food processor and pulse until finely chopped.
- 3Add the softened unsalted butter to the processor and blend until a smooth, homogeneous paste forms; transfer the sauce to a small bowl and set aside at room temperature.
- 4Prepare the tiger prawns by cutting between the legs with kitchen scissors, then running a knife along the back to split them lengthwise while keeping the two halves attached; remove the back shell, leaving the tail intact.
- 5Pat the prawns dry with paper towels and lightly brush the exposed flesh with a little of the butter sauce.
- 6Place the prawns on the hot grill shell‑side down and grill for 2–3 minutes, until the shells are nicely charred and the meat begins to turn opaque.
- 7Flip the prawns flesh‑side down, brush with additional butter sauce, and cook for another 20–30 seconds, just until the flesh is fully cooked but still juicy.
- 8Remove the prawns from the grill and arrange them on a serving platter; spoon the remaining butter sauce over the prawns.
- 9Garnish with fresh coriander leaves and a lime wedge. Serve immediately while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Make sauce first
Prepare the herb butter sauce before lighting the grill.
Dry prawns
Pat the prawns dry with paper towels before brushing with butter sauce.
Shell‑side first
Grill prawns shell‑side down for 2–3 minutes, then flip and finish quickly.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tiger Prawns with Coriander Lime Chilli Butter?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Tiger Prawns with Coriander Lime Chilli Butter recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tiger Prawns with Coriander Lime Chilli Butter recipe come from?
- It was shared by Ed Cudlipp on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.