Prawn kebabs with horseradish mayonnaise recipe

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Woman's Weekly's juicy king prawn kebabs in a garlic and lime marinade. For more prawn recipes visit goodtoknow.co.uk/recipes

  • healthy
Serves8
SkillEasy
Preparation Time15 mins (plus marinating for 20-30 mins)
Cooking Time6 mins
Total Time21 mins (plus marinating for 20-30 mins)
Nutrition Per PortionRDA
Calories393 Kcal20%
Fat32 g46%
Saturated Fat5 g25%

Juicy king prawns in a tasty garlic and lime marinade, grilled and served with tangy horseradish mayo. Simple but absolutely delicious!

Ingredients

  • 400g packet raw, peeled tiger/king prawns, defrosted if frozen

For the

marinade:

  • 2tbsp light soft brown sugar
  • 1tbsp olive oil
  • Zested rind and juice of 1 lime
  • 1 clove garlic, peeled and crushed
  • Salt and ground black pepper

For the

horseradish mayonnaise:

  • 150g mayonnaise, fresh or from a jar
  • 1-2tbsp horseradish sauce
  • 2tbsp chopped fresh chives
  • 6-8 skewers

WEIGHT CONVERTER

to

Method

  1. To make a marinade for the prawns: Mix together the sugar, oil, lime zest and juice, garlic and seasoning. Drain the prawns well and pat them dry, then stir them into the marinade. Leave the flavours to infuse for at least 20-30 mins.
  2. Meanwhile, to make the horseradish mayonnaise: Tip the mayonnaise into a bowl and stir in horseradish sauce to taste, and most of the chives. Spoon mixture into a big serving bowl, or individual ones, and sprinkle the remaining chives over.
  3. To cook the prawns: Heat the grill. Thread prawns on to skewers and cook them for 2-3 mins on each side under the grill, or until the prawns are pink, brushing them with the juices when they’re turned under the grill. Make sure that they’ve thoroughly heated through.
Top Tip for making Prawn kebabs with horseradish mayonnaise

Make sure the prawns are thoroughly heated after any of the raw marinade is brushed on to them.