Best Lemon Coriander Prawns Recipes

Chilli Prawns With Coriander Lemon Dipping Sauce image

Provided by Lee_tah

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

4 1/2 lbs large raw shrimp, tails on
1/4 cup fresh coriander, roughly chopped (cilantro)
1/3 cup lime juice
1/3 cup lemon juice
1 fresh lemon rind, grated (optional)
1/2 cup olive oil
2 garlic cloves, crushed
2 teaspoons sugar
2 teaspoons salt
3 teaspoons chili paste or 4 small red chilies, finely chopped

Steps:

Dressing: Combine all dressing ingredients, but reserve 1/2 the dressing in a seperate bowl (to use as the dipping sauce.).
If prawns have haven't been deveined: cut down the back and pull out the black vein. You might need to rinse them.
Place prawns in a large bowl with the remaining 1/2 of the dressing. Stir lightly and let marinade for no more than 5 minutes.
Fry up prawns or put on the BBQ until pink, (about 2 minutes on each side).
Serve the prawns with the dressing on the side (as a dipping sauce) or spooned over. Scatter over the chopped coriander.

Nutrition Facts : Calories 320.4, Fat 14.3, SaturatedFat 2.2, Cholesterol 310.6, Sodium 768.2, Carbohydrate 4.3, Fiber 0.1, Sugar 1.2, Protein 41.6

LEMON CORIANDER PRAWNS image

Yield 4 4

Number Of Ingredients 19

Step 1: Preparing the Marinade
Preparing the Marinade
3 garlic cloves
1 tsp sea salt
1/4 cup thin-rind orange marmalade
1 tbsp honey
2 tbsp soy sauce
1/8 cup grapeseed or vegetable oil
1/2 tsp dried red chili flakes
1 tsp ground coriander
freshly cracked pepper (to taste)
1/2 cup lemon juice
1/2 cup cilantro
1 lb large prawns (about 16 to 20)
To start the marinade, first remove the germ from the garlic and roughly chop. Add the salt and continue to chop until you reach a paste-like consistency. Transfer the garlic to a bowl.
Add the orange marmalade, honey, soy sauce, oil, chili flakes, ground coriander and some freshly cracked pepper. Add the fresh lemon juice and whisk everything together. Set aside while you chop the cilantro. Transfer the chopped cilantro to the marinade and whisk again.
Measure out and reserve 1/2 cup of the marinade, which will be used later as a dipping sauce.
To marinade the prawns, first make sure they're cleaned and deveined, leaving the tails on. Add them to the marinade and gently toss to coat. Cover and place into the refrigerator for about 30 minutes.
Toss the prawns at least once while they are marinating to ensure they're evenly coated in the marinade.

Steps:

Cooking the Prawns * 3 tbsp grapeseed oil (or vegetable oil) To cook the prawns, remove them from the marinade and place onto paper towels. Gently pat them dry to remove the excess moisture. The leftover marinade should be discarded. If you are going to barbeque the prawns, place them onto skewers first. If cooking in a pan, preheat it over medium-high heat. Once the pan is nice and hot, dip a piece of paper towel into a bit of oil and lightly coat the pan. Place the prawns into the pan. If using a grill pan, press down on them slightly so they form nice grill marks. Let them cook for a minute or so per side. If you are unsure if the prawns are fully cooked, simply cut through the thickest part of one of them. If it's white all the way through, they are done. To serve the prawns, garnish a plate with a few sprigs of cilantro and fill a small ramekin with some of the reserved dipping sauce. Serve immediately.

Coriander Honey-Lemon Prawns image

Provided by Cook Food Mood

Categories Asian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

500 g large shrimp
50 ml olive oil
2 1/2 cm gingerroot, grated
50 g fresh coriander, chopped
1 tablespoon oyster sauce
1/2 teaspoon ground black pepper
2 tablespoons honey
2 tablespoons lemon juice

Steps:

Wash prawns, remove shells, leaving heads and tails intact.
Season prawns with ginger, coriander, oyster sauce, pepper for at least 30 minute.
Add olive oil to honey and lemon juice.
Brush prawns with this mixture.
Grill at 200C for 10-15 minute.
Baste once with leftover marinade with honey glaze.
Serve grilled prawns with lemon slices.

Nutrition Facts : Calories 267.6, Fat 13.1, SaturatedFat 1.9, Cholesterol 190, Sodium 314.6, Carbohydrate 11.6, Fiber 0.5, Sugar 8.9, Protein 25.8