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GLUTEN FREE bbq VITA COCO MANGO AND CORIANDER BBQ PRAWNS 52

King prawn BBQ skewers with mango, coriander and coconut

A delicious gluten free BBQ recipe, which is high protein and full of good fats, and bursting with tropical summer flavours.
Servings 2

Ingredients

  • 165 g raw king prawns
  • 1 tbsp Vita Coco Coconut Oil
  • 60 g fresh ripe mango
  • 1 tsp coriander paste or equivalent of fresh, chopped coriander
  • 1 tsp chopped red chilli
  • Half a lime

Instructions

  1. Chop the mango into tiny pieces, so it is almost a mushy paste, with 2-3mm chunks.
  2. In a small, non-stick pan, warm the coconut oil until it has melted. Add the mango, chilli and coriander and mix well. Remove from the heat.
  3. Coat the prawns in the mix and then add three per skewer. Place on a dish/chopping board, cover with clingfilm, and refrigerate for half an hour (you can leave these overnight or for a few hours if you have time, for the flavours to develop). Set aside any leftover marinade.
  4. When you're ready to cook, fire up the BBQ and cook the prawns for a couple of minutes on each side, until they are pink and cooked through.
  5. Warm the leftover marinade and serve hot with the sauce drizzled over the top of the skewers. For an optional extra zing, squeeze over the juice of half a lime once cooked.