When I want something bold and beautiful on the grill, this is my go-to. The first time I made chili lime prawns was for a casual backyard dinner with friends. Everyone thought I’d spent hours prepping — but it only took 20 minutes. The smoky grill, that tangy heat, and the fresh squeeze of lime made them unforgettable. Now they’re on regular rotation when I want big flavor, fast. 

Ingredients:

• 1½ lbs large prawns or jumbo shrimp, peeled and deveined (tails on)

• 1 tbsp olive oil

• Salt and pepper, to taste

• Lime wedges, for serving

• Skewers (if bamboo, soak for 30 minutes)

For the chili lime sauce:

• 2 tbsp olive oil

• 1 tbsp honey or maple syrup

• 1½ tbsp lime juice (freshly squeezed)

• 1 tsp lime zest

• 2 cloves garlic, minced

• 1 tsp chili powder

• ¼ tsp cayenne pepper (optional for extra heat)

• 1 tbsp chopped cilantro

Instructions:

1. Make the chili lime sauce
   In a bowl, whisk together olive oil, honey, lime juice, zest, garlic, chili powder, cayenne, and cilantro.

2. Marinate the prawns
   Toss prawns with half the sauce and let marinate for 15–20 minutes while you preheat the grill.

3. Preheat the grill
   Heat to medium-high and oil the grates well. Thread prawns onto skewers for easy flipping.

4. Grill the prawns
   Grill for 2–3 minutes per side until opaque and lightly charred. Brush with more sauce just before removing from the grill.

5. Serve
   Plate with extra sauce and fresh lime wedges. These are great with rice, grilled veggies, or over salad for a light summer meal.

Nutrition (per serving):

Serves: 4 | Prep Time: 15 mins | Cook Time: 6 mins | Total Time: 21 minutes
Calories: 240 | Protein: 25g | Carbs: 6g | Fat: 12g | Fiber: 1g | Sugar: 4g