Citrus prawns

    36 min

    A light, healthy way to enjoy prawns. A great summer dish. You can also place the prawns on a skewer and barbecue them.

    32 people made this

    Serves: 6 

    • 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

    Prep:30min  ›  Cook:6min  ›  Ready in:36min 

    1. 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.
    2. Place prawns in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
    3. 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.

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    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  (Review from Allrecipes US | Canada)


    actually, we made this for a barbeque and it came out very 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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)