Grilled Lime, Cilantro & Thai Chili Prawns

Prawns and shrimp both have 5 pairs of legs, but prawns have claws on three of these leg pairs while shrimp sport claws on only two; that’s the difference between prawns and shrimp! Everything else is the same including how you cook them up. We always have a bag of frozen prawns or shrimp on hand in the freezer. They are quick to thaw and make a fast and easy meal. These Grilled Lime, Cilantro & Thai Chili Prawns can be served on a bed of steamed rice or chilled and added to a salad.


  • 1 ½ lb prawns, shelled and deveined
  • 1 T crushed garlic
  • 2 ½ T olive oil
  • 2 T Thai chili sauce
  • Juice of one lime
  • 1 T cilantro paste or ¼ C of finely minced fresh cilantro leaves


  1. Soak wooden skewers for 2 hours
  2. Remove outer shell of the prawns leaving the portion of shell on the tip of the tail intact. Devein the prawns if required.
  3. Mix the Thai chili sauce, olive oil, lime juice, garlic and minced cilantro to make the marinade and set aside.
  4. Place the shelled & deveined shrimp in a sealable plastic bag and add the marinade making sure all the shrimp are coated. Refrigerate for 20 minutes.
  5. Preheat Grill to 450 degrees or if you have a direct Flame Insert, use the OF1 temperature setting on your Memphis Wood Fire Grill.
  6. While the grill is pre-heating, thread the shrimp onto the pre-soaked skewers.
  7. Grill for 4 minutes per side

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