Recipe: grilled prawns with chilli, ginger, coriander and contemporary lime from Maldon Salt

One of Australia’s best contributions to cooking – prawns with mussels cook quickly and stay super juicy on the grill. Perfect for the British summer, this simple but delicious recipe from the experts at Maldon Salt is best served with a glass of quality white wine.

Serves: 4 people
Preparation time: 10 mins
Cooking time: 10 mins


8 large tiger prawns, shells on
200g unsalted butter, soft
A thumb-sized piece of ginger, grated
2 cloves of garlic, crushed
A large handful of coriander (stems and leaves) chopped
1 lime, peeled
1 teaspoon maldon salt
1 red chilli, pitted and finely diced
1 lime, cut into wedges, for serving
Coriander leaves, for garnish


1. Mix the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon salt in a high-performance mixer or food processor. Mix this until you have a smooth and bright green butter.

2. Heat the grill or alternatively a grill pan. Brush the shrimp all over with the green butter until they are well covered. Place them on the grill plate and cook for 2 minutes on each side until they are light pink and cooked with light charring on their shells. Remove the prawns from the grill pan and brush with a little butter so that they can soak in. Place the lime wedges in the hot grill pan and fry for a minute on each side so that they char.

3. Remove the lime wedges and press over the prawns. Scatter the finely diced chilli and coriander leaves on top and the prawns are ready to serve.

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