Tiger Prawns with Coriander Lime Chilli Butter – 25-Minute Recipe
Succulent tiger prawns are grilled over hot coals and finished in a silky coriander‑lime chilli butter. Fresh herbs, lime zest and a hint of heat give the dish a bright, aromatic flavor perfect for a summer BBQ.
Recipe by Ed Cudlipp· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 4 large tiger prawns
Coriander Lime Chilli Butter
- 3 green chillies
- 3 garlic cloves
- handful Thai basil
- large handful coriander
- 2 whole spring onions
- to taste lime zest
- 1 lime lime juice
- 2 tbsp ground coriander
- a pinch salt
- 8 4/5 oz unsalted butter
Instructions
- 1In a food processor, combine the green chillies, garlic cloves, Thai basil, coriander, spring onions, lime zest, lime juice, ground coriander and a pinch of salt; pulse until the mixture is finely chopped.
- 2Add the 250 g of room‑temperature unsalted butter to the processor and pulse until the butter is fully incorporated, creating a smooth coriander‑lime chilli butter. Set the butter aside.
- 3Pre‑heat a charcoal BBQ until the coals are hot. Using kitchen shears, split each large tiger prawn lengthwise, keeping it in one piece, and remove the back shell. Place the prawns shell‑side down on the grill and cook until the shells are nicely charred and the prawns are mostly cooked through, about 2–3 minutes.
- 4Transfer a small portion of the prepared butter to a heat‑proof tray on the grill. Once melted, place the prawns flesh‑side down in the butter and cook for 20–30 seconds, basting with the butter to finish cooking and coat the meat.
- 5Arrange the prawns on a serving platter, spoon the remaining coriander‑lime chilli butter over them, and garnish with fresh coriander leaves and lime wedges.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blend butter mixture thoroughly
Pulse the butter in the food processor until fully incorporated.
Char shells first
Place prawns shell‑side down on the grill and cook 2–3 minutes until shells are nicely charred.
Quick finish in butter
After flipping, cook prawns flesh‑side down in melted butter for 20–30 seconds, basting continuously.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tiger Prawns with Coriander Lime Chilli Butter?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Tiger Prawns with Coriander Lime Chilli Butter recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tiger Prawns with Coriander Lime Chilli Butter recipe come from?
- It was shared by Ed Cudlipp on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.