- Dish type
- Side dish
A light, healthy way to enjoy prawns. You can also place the prawns on a skewer and barbecue them.
32 people made this
- 2 oranges, zested and juiced
- 3 limes, zested and juiced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 3 cloves garlic
- 675g (1 1/2 lb) king prawns, peeled and deveined
MethodPrep:30min ›Cook:6min ›Ready in:36min
- In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Cover, and purée until smooth.
- Place prawns in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
- Heat a frying pan over medium-high heat. Fry the prawns about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavour while they cook if you like.
Reviews & ratingsAverage global rating:(33)
Reviews in English (22)
This was a very good recipe but needed some tweaking. I used 2 limes instead of 3. I added a half-cup of orange juice, a half-cup of honey and a small can of crushed pineapple to the marinade. I marinated for 2 hours. After pan-frying the shrimp, I poured the excess marinade in the pan and reduced by half to make a sauce. I Toasted some coconut and added that to some white rice I made and poured the sauce over the rice and sprinkled the shrimp with some leftover toasted coconut. Delicious!-25 Feb 2008
actually, we made this for a barbeque and it came out very good.my husband cooked it for my whole family, he works for a resturant.everyone was impressed.the way your ingredients is that's actually the way he did it..keep it up..-21 Nov 2005
I made this recipe exactly as instructed. My family of four decided that the lime flavors are too strong and even bitter. Next time I make this, I will cut way back on the lime zest, and add more orange juice. Hubby said he would have liked more sauce that he could put over the rice I served alongside. Maybe I'll add some crushed pineapple, honey and a sprinkle of toasted coconut before serving to create a sweeter version. This recipe definetly needs some experimenting before you serve it to guests. Nice light recipe, however; and easy to throw together.-15 Apr 2007