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Butterflied Prawns with Chilli and Coriander

Update the Aussie classic prawns on the barbie, with a marinade of coconut oil, chilli, garlic and ginger.

Prep Time

        Prep time: 2-3 hours to marinate
        Cook time: 10 minutes
        Yield: Serves 4


    •    1 tbsp grated ginger
    •    2 garlic cloves, crushed
    •    24 extra-large green prawns
    •    1 long red chilli, finely chopped
    •    1/4 cup (60ml) coconut oil, melted
    •    zest and juice of 1/2 lemon, plus extra wedges to serve
    •    1 bunch coriander, leaves finely chopped, plus extra leaves to serve


  1. Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.
  2. Combine the coconut oil, chilli, garlic, ginger, lemon zest and juice, chopped coriander and 1 tsp salt in a large bowl.
  3. Add the prawns and toss to coat well. Cover and chill for 2-3 hours to marinate.
  4. Preheat oven grill to high. Place the prawns, shell-side down, on a baking tray and cook for 8 minutes or until slightly golden and just cooked (take care not to overcook).
  5. Place the prawns on a platter, scatter over the extra coriander leaves and serve immediately with lemon wedges.

This great family recipe is thanks to delicious at


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