This vibrant dish features tender, juicy prawns served chilled or warm, tossed in a silky coconut-lime dressing infused with ginger , chili , and fresh herbs . It’s a perfectly balanced mix of creamy, citrusy, spicy, and aromatic—ideal for tropical cravings or al fresco dining.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsFor the Prawns
1 lb large prawns, peeled and deveined (tails on or off, optional)
Salt, for seasoning
Optional: squeeze of lime juice or a dash of white pepper
For the Coconut-Lime Dressing
½ cup full-fat coconut milk (well-stirred)
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp grated fresh ginger
½ small red chili, minced (or ¼ tsp chili flakes, to taste)
1 tsp fish sauce or soy sauce (or tamari for gluten-free)
1 tsp honey or maple syrup
2 tbsp chopped fresh cilantro or mint
Salt, to taste
To Garnish
Extra herbs, lime wedges, or thinly sliced scallions
Optional: crushed peanuts or toasted coconut flakes
Cook the Prawns
1
Bring a pot of salted water to a gentle boil.
Add prawns and cook for 2–3 minutes , just until they turn pink and opaque .
Drain immediately and plunge into ice water to stop the cooking.
Pat dry and season with a touch of salt and a squeeze of lime .
Make the Dressing
2
In a bowl, whisk together:
Coconut milk
Lime juice & zest
Ginger
Chili
Fish sauce
Honey
Stir in the chopped herbs and adjust seasoning with salt or extra lime juice to balance the flavors.
Assemble & Serve
3
Toss cooked prawns in the coconut-lime dressing just before serving.
Arrange on a platter or individual plates.
Garnish with:
Tips for Success
4
Use raw, fresh prawns for best flavor and texture—frozen works too, just thaw fully.
If serving warm, lightly grill or sauté prawns and spoon the chilled dressing over just before serving.
For extra zest, add a splash of rice vinegar or a touch of garlic .
Variations
5
Serve on skewers for a party platter presentation.
Add to rice paper rolls , salads , or serve over vermicelli noodles .
Turn it into a tropical taco with slaw and avocado.
Suggested Pairings
6
Drink with: Thai iced tea, Sauvignon Blanc, or a light lager
Serve alongside: Jasmine rice, vermicelli noodles, or cucumber salad
Occasions: Summer dinners, tropical-themed parties, tapas-style spreads
Ingredients For the Prawns
1 lb large prawns, peeled and deveined (tails on or off, optional)
Salt, for seasoning
Optional: squeeze of lime juice or a dash of white pepper
For the Coconut-Lime Dressing
½ cup full-fat coconut milk (well-stirred)
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp grated fresh ginger
½ small red chili, minced (or ¼ tsp chili flakes, to taste)
1 tsp fish sauce or soy sauce (or tamari for gluten-free)
1 tsp honey or maple syrup
2 tbsp chopped fresh cilantro or mint
Salt, to taste
To Garnish
Extra herbs, lime wedges, or thinly sliced scallions
Optional: crushed peanuts or toasted coconut flakes
Directions Cook the Prawns
1
Bring a pot of salted water to a gentle boil.
Add prawns and cook for 2–3 minutes , just until they turn pink and opaque .
Drain immediately and plunge into ice water to stop the cooking.
Pat dry and season with a touch of salt and a squeeze of lime .
Make the Dressing
2
In a bowl, whisk together:
Coconut milk
Lime juice & zest
Ginger
Chili
Fish sauce
Honey
Stir in the chopped herbs and adjust seasoning with salt or extra lime juice to balance the flavors.
Assemble & Serve
3
Toss cooked prawns in the coconut-lime dressing just before serving.
Arrange on a platter or individual plates.
Garnish with:
Tips for Success
4
Use raw, fresh prawns for best flavor and texture—frozen works too, just thaw fully.
If serving warm, lightly grill or sauté prawns and spoon the chilled dressing over just before serving.
For extra zest, add a splash of rice vinegar or a touch of garlic .
Variations
5
Serve on skewers for a party platter presentation.
Add to rice paper rolls , salads , or serve over vermicelli noodles .
Turn it into a tropical taco with slaw and avocado.
Suggested Pairings
6
Drink with: Thai iced tea, Sauvignon Blanc, or a light lager
Serve alongside: Jasmine rice, vermicelli noodles, or cucumber salad
Occasions: Summer dinners, tropical-themed parties, tapas-style spreads
Prawns with Coconut-Lime Dressing
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