Emerald Lemongrass Prawn Skewers with Coconut-Lime Glaze
Tender prawns marinated in a vibrant blend of lemongrass, cilantro, and garlic, then grilled to perfection. They are finished with a creamy, zesty glaze of coconut milk and fresh lime juice, offering a burst of refreshing Thai flavors.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
280 kcal
Instructions
- 1
Prepare the marinade: Trim the tough outer layers from the lemongrass stalks and finely mince the tender inner core. Mince the garlic cloves and chop the cilantro. In a mixing bowl, combine the minced lemongrass, garlic, cilantro, fish sauce, lime juice, and vegetable oil. Mix well.
~10 min - 2
Marinate the prawns: Peel and devein the prawns, leaving the tails on if desired. Add the prawns to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to 1 hour.
~30 min - 3
Prepare the glaze: While the prawns marinate, gently heat the coconut milk in a small saucepan over low heat. Stir in the lime zest and red chili flakes (if using). Cook for 2-3 minutes, until slightly thickened. Do not boil. Season with salt and pepper to taste. Set aside.
~5 min - 4
Assemble the skewers: Thread the marinated prawns onto skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning on the grill.
~5 min - 5
Grill the skewers: Preheat your grill to medium-high heat. Grill the prawn skewers for 2-3 minutes per side, or until the prawns are pink and cooked through. Be careful not to overcook.
~8 min - 6
Serve: Drizzle the warm coconut-lime glaze over the grilled prawn skewers just before serving. Garnish with extra cilantro if desired.
~1 min
Tips
- For an extra layer of flavor, you can lightly char the lemongrass stalks on the grill before mincing them.
- These skewers are excellent served with steamed jasmine rice and a side of fresh cucumber salad.
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