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Grilled Prawns with Chilli, Coriander, and Lime

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant seafood dish features jumbo prawns marinated in aromatic turmeric and fish sauce before being charred to perfection on the grill. The combination of smoky, blackened shells and succulent meat makes these grilled prawns an impressive yet simple choice for summer entertaining. By keeping the shells on during cooking, the prawns remain incredibly juicy and absorb the deep, savoury notes of the marinade, offering a truly authentic taste of Southeast Asian coastal cooking.

As a naturally dairy-free option, this recipe relies on a punchy dipping sauce made from fresh lime, ginger and red chillies to provide a zesty balance to the prawns. It functions beautifully as a light starter or as part of a larger barbecue spread. For the best results, serve them piping hot with plenty of napkins, allowing guests to peel the prawns themselves and dip them liberally into the spicy, fragrant dressing.

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Ingredients for Grilled Prawns with Chilli, Coriander, and Lime

  • 16 jumbo prawns, unpeeled, preferably head-on

  • 90ml fish sauce (such as nuoc nam or nam pla), divided

  • 60ml vegetable oil, divided, plus more for grill

  • 2 teaspoons turmeric

  • 30 coriander sprigs, chopped

  • 10 long red chillies (such as Holland or Anaheim), stemmed

  • 8 garlic cloves

  • 2 1" pieces ginger, peeled

  • 60ml fresh lime juice

  • 2 tablespoons palm sugar or (packed) light brown sugar

How to make Grilled Prawns with Chilli, Coriander, and Lime

Combine prawns, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.

Purée 60ml fish sauce, 2 tablespoons oil, coriander, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from prawns and place prawns on grill. Cook, turning occasionally, until prawns are charred and cooked through, 5-6 minutes.

Serve immediately with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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