These chilli and lime prawn skewers are fresh, vibrant, packed with bold flavour and are ready in under 30 minutes. Marinated in garlic, ginger, lime zest, smoked paprika and chilli before being barbecued until perfectly juicy. They're served with a creamy spicy mayo that makes them perfect for BBQs, summer lunches, light dinners or sharing platters.
The recipe is based on one I found on the Tesco website.
Lime brightens seafood, chilli adds gentle heat, garlic adds depth, fresh herbs balance the spice and citrus helps tenderise prawns during a short marinade. They're easily adjusted from mild to fiery too!
Tips
- To prevent burning, soak wooden skewers in cold water for at least 30 minutes before using them.
- Optional variations:
- Air fryer prawn skewers - cook at 200C for 6 to 8 minutes instead of barbecuing.
- Garlic butter prawns - replace the spicy mayo with garlic butter.
- Mediterranean style - use oregano and lemon.
- Honey chilli prawns - add honey to the marinade.
- Coconut chilli prawns - serve with coconut rice.
- This chilli and lime prawn skewers with spicy mayo recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes -defrost them completely and pat them dry before marinating.
Around 15 to 30 minutes is ideal.
Yes - air fry at 200C for around 6 to 8 minutes.
Yes - it will keep in the fridge for up to 3 days.
Jumbo raw king prawns are ideal for skewers.
Simply reduce the chilli or omit the cayenne pepper from the mayo.
They should turn pink, opaque and curl into a loose "C" shape. If they curl tightly into an "O", they're usually overcooked.
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How to make these Chilli and Lime Prawn Skewers with Spicy Mayo
Ingredients
For the prawns:
- 20 jumbo raw king prawns (approx. 440g) (defrost and pat dry if using frozen prawns)
- 2 cloves garlic, crushed
- 2cm piece fresh ginger, grated
- 2 limes, 1 zested and juiced, 1 sliced into wedges
- 2 tsp smoked paprika
- 1 red chilli, finely chopped (deseed if you prefer less heat)
- 1 tbsp coriander leaves, finely chopped
For the spicy mayo:
- 100g light mayonnaise (Heinz is my favourite!)
- 0.25 tsp cayenne pepper
- 1 tsp smoked paprika
Instructions
- If barbecuing on a charcoal barbecue, light it about 30 minutes before you want to cook the prawns and leave the coals to turn white. If barbecuing on a gas barbecue, switch it on about 15 minutes before you want to cook the prawns.
- Put the prawns in a bowl with the garlic, ginger, lime zest, smoked paprika and the chilli; leave to marinate while the barbecue heats up.
- Meanwhile, mix the mayo, cayenne pepper, juice from the lime that was zested for the prawns and smoked paprika in a small serving bowl.
- If cooking the prawns in a griddle pan, heat it over a high heat until smoking hot.
- Thread the prawns onto skewers (about 4 or 5 prawns per skewer), then cook for 2 minutes on each side on the barbecue or griddle until charred and pink throughout.
- Serve garnished with the chopped coriander, spicy mayo for dipping and lime wedges for squeezing over.
Serving suggestions
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Chilli and Lime Prawn Skewers with Spicy Mayo
Ingredients
For the prawns:
- 20 jumbo raw king prawns (approx. 440g) (defrost and pat dry if using frozen prawns)
- 2 cloves garlic crushed
- 2 cm piece fresh ginger grated
- 2 limes 1 zested and juiced, 1 sliced into wedges
- 2 tsp smoked paprika
- 1 red chilli finely chopped (deseed if you prefer less heat)
- 1 tbsp coriander leaves finely chopped
For the spicy mayo:
- 100 g (3.5 oz) light mayonnaise (Heinz is my favourite!)
- 0.25 tsp cayenne pepper
- 1 tsp smoked paprika
Instructions
- If barbecuing on a charcoal barbecue, light it about 30 minutes before you want to cook the prawns and leave the coals to turn white. If barbecuing on a gas barbecue, switch it on about 15 minutes before you want to cook the prawns.
- Put the prawns in a bowl with the garlic, ginger, lime zest, smoked paprika and the chilli; leave to marinate while the barbecue heats up.
- Meanwhile, mix the mayo, cayenne pepper, juice from the lime that was zested for the prawns and smoked paprika in a small serving bowl.
- If cooking the prawns in a griddle pan, heat it over a high heat until smoking hot.
- Thread the prawns onto skewers (about 4 or 5 prawns per skewer), then cook for 2 minutes on each side on the barbecue or griddle until charred and pink throughout.
- Serve garnished with the chopped coriander, spicy mayo for dipping and lime wedges for squeezing over.
Notes
- To prevent burning, soak wooden skewers in cold water for at least 30 minutes before using them.
- Optional variations:
- Air fryer prawn skewers - cook at 200C for 6 to 8 minutes instead of barbecuing.
- Garlic butter prawns - replace the spicy mayo with garlic butter.
- Mediterranean style - use oregano and lemon.
- Honey chilli prawns - add honey to the marinade.
- Coconut chilli prawns - serve with coconut rice.
- This chilli and lime prawn skewers with spicy mayo recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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