Sweet Chilli Lime Prawns

You only need 4 ingredients to make what might be one of the tastiest prawns you’ll ever have! They’re sweet and sticky, but also zingy and garlicky – the perfect combination of flavours.

  • Author: zenak
  • Prep Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x


  • 1.2 kg frozen head-on, shell-on prawns
  • 250 g sweet chilli sauce
  • 2 limes, zest and juice, plus extra lime wedges for serving
  • 4 large garlic cloves, minced


  1. Thaw the prawns. You can do this in a number of ways: 1) Defrost them in the fridge overnight. 2) Place the unopened packet of prawns in a large bowl with cold water, using a plate or something heavy to weigh it down – it should defrost within 45 minutes. 3) Take the prawns out of the packet and place them in a large bowl. Cover with cold water and let sit. Depending on the size of the prawns, the thawing process can take anywhere between 10 and 20 minutes.
  2. Next, you’ll need to devein the prawns i.e. remove the intestinal tract. To do this, use a pair of scissors to cut down the back of the prawn shell, starting near the head. Gently run a knife down the slit and use your fingers to slightly pry open the prawn. You should now see a black-ish line (the intestinal tract) and you can remove it with the tip of your knife or your fingers.
  3. Of course, you only need to do this if you’re using head-on, shell-on prawns. If you prefer, you can use shelled prawns instead.
  4. Place the sweet chilli sauce, lime zest and juice and garlic in a small bowl. Season lightly with salt and mix to combine.
  5. Heat a splash of oil in a large saute pan over medium-high heat. Working in batches, cook the prawns for 2 minutes per side.
  6. Return all the prawns to the large saute pan, add the sauce and cook, stirring frequently, for 1 to 2 minutes, or until the sauce has reduced slightly.
  7. Plate up the prawns and serve with extra lime wedges – enjoy!

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