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Prawns with Coconut-Lime Dressing

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

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.

Prawns with Coconut-Lime Dressing

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
Cook the Prawns
1

  1. Bring a pot of salted water to a gentle boil.

  2. Add prawns and cook for 2–3 minutes, just until they turn pink and opaque.

  3. Drain immediately and plunge into ice water to stop the cooking.

  4. Pat dry and season with a touch of salt and a squeeze of lime.

Make the Dressing
2

  1. In a bowl, whisk together:

    • Coconut milk

    • Lime juice & zest

    • Ginger

    • Chili

    • Fish sauce

    • Honey

  2. Stir in the chopped herbs and adjust seasoning with salt or extra lime juice to balance the flavors.

Assemble & Serve
3

  1. Toss cooked prawns in the coconut-lime dressing just before serving.

  2. Arrange on a platter or individual plates.

  3. Garnish with:

    • Extra herbs

    • Lime wedges

    • Optional crushed peanuts, coconut flakes, or scallions

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

Nutrition Facts

4 servings

Serving size