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BeeMaid Honey Grilled Coconut Prawns

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3/4 cup Skimmerhorn Ortega
2 Whole ( 6-8 tbsp) Fresh Lime Juice
6 tbsp BeeMaid Honey
2 tbsp Extra Virgin Olive Oil
2 tbsp Freshly Chopped Cilantro
1/2 tsp Sea Salt
White Pepper to taste
2 gloves Garlic, Minced
2/3 cup Unsweetened Shredded Coconut
1 1/4 lbs Large and peeled and deveined Prawns
Mixed baby Greens on Platter
1/2 cup Coarsely Chopped Toasted Cashews


 Whisk together wine, lime juice, honey, olive oil, cilantro, salt, pepper and garlic in a bowl.
 Set aside 1/4 cup marinade for latter and add shrimp to remaining bowl of marinade.
 Cover and refrigerate for 15 minutes.
 Remove shrimp from marinade and thread shrimp onto skewers. Discard marinade.  Gently   press each side of skewer into dish of coconut.
 Grill over medium heat turning until completely pink and coconut is toasted.
 Place skewers on greens dressed with reserved marinade and sprinkle with warm toasted nuts.
 Makes 4 entrees.

Great for a light meal or summer patio luncheon.  Ortega white wine can be substituted with Vinho Verde or Chardonnay.