Barbecued prawns with chilli lime dressing

Use your fingers to dig in to these lip-smacking, spicy barbecued prawns.

  • 35 mins cooking
  • Serves 8
  • Print


  • 1.7 kilograms (3½lb) uncooked large king prawns (shrimp), halved lengthways with veins removed (see tips)
  • 2 baby fennel bulbs (260g), trimmed, sliced thinly (see tips)
  • 250 grams (8oz) baby cucumbers (qukes), sliced into ribbons
  • 6 watermelon radishes (210g), sliced thinly (see tips)
  • 1/4 cup fresh baby coriander (cilantro)
Chilli-lime dressing
  • 1/3 cup (80ml) lime juice
  • 1/3 cup (80ml) lemon juice
  • 1/2 cup (125ml) olive oil
  • 2 clove garlic, crushed
  • 2 teaspoon caster (superfine) sugar
  • 2 teaspoon sea salt flakes
  • 1 fresh long green chilli, sliced thinly


  • 1
    To make chilli lime dressing, combine ingredients in a small bowl.
  • 2
    Place prawns in a large bowl with half the dressing; toss to coat. Cook prawns on a heated barbecue (or grill plate or grill), until just changed in colour.
  • 3
    Place fennel, cucumber and radish in a medium bowl; toss gently to combine.
  • 4
    Serve prawns with salad, drizzled with remaining dressing and topped with coriander.


Use sharp kitchen scissors or a chef's knife to halve the prawns; remove the vein (digestion tract). Watermelon radishes are available from specialist greengrocers. If you can't find them, use the regular red variety. Use a mandoline or V-slicer to thinly slice the fennel and radishes.

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