High in omega three essential fatty acids, this dish will support your brain and heart health.
Sriracha Lime Prawn Skewers
These sweet and spicy succulent prawns will make your next BBQ go with a bang!
Ingredients
- 1 tbsp sriracha sauce
- ½ tbsp brown monk fruit sweetener
- ½ lime, juiced
- 1 garlic clove, minced
- 500 g prawns, extra large, peeled and deveined with tails on
- salt and pepper, to taste
- 1 bunch coriander, fresh, for garnish
- ½ lime, cut into 2 wedges for garnish
- 8 wooden skewers, pre-soaked for 1 hour in water
Instructions
- In a small bowl combine sriracha sauce, brown monk fruit sweetener, lime juice and garlic. Mix well to combine and ensure the sweetener has dissolved.
- Thread prawns evenly among the bamboo skewers. Brush generously with two-thirds of the sriracha marinade and season to taste with salt and pepper. Set aside the remaining marinade.
- Heat a griddle pan over medium-high heat. Grill the prawns for 2 to 3 minutes on one side, then turn, brush again with the remaining marinade, and cook for a further 2-3 minutes or until the prawns are firm and opaque in the centre.
- Divide the prawn skewers between two plates, squeeze a wedge of lime over each and sprinkle with coriander to serve.
Notes
Tip: If using frozen prawns ensure they are fully defrosted before cooking.
Nutrition (per serve)
Net Carbs: 6.8gProtein: 57.3gFat: 4.4gFiber: 0.4g
