Tiger Prawn Salad with Garlic Mushrooms

Prep time: 15 minutes
Cooking time: 20 minutes
Serves: 4

Can anything beat deliciously plump garlic prawns? Throw them on the BBQ with a dash of rosemary and a zest of lime to really bring out those tantalising flavours.


For mushroom marinade

  • 100g chestnut mushrooms
  • 1 bunch of coriander
  • 2 garlic cloves
  • A good splash of olive oil
  • Salt and pepper to season
  • A pinch of chilli flakes

For prawn marinade

  • 32 tiger prawns, fresh with shell off
  • 2 sprigs of rosemary, leaves only
  • 2 limes, juice and zest
  • A good splash of olive oil
  • Salt and pepper to season


  1. Chop the rosemary and mix in a bowl with the lime zest, juice, olive oil, prawns and a pinch of salt and pepper. Stir well and set aside.
  2. Chop the coriander and garlic and add to another bowl with some more olive oil. Quarter the mushrooms and add to this bowl. Season a little and stir in the chilli flakes.
  3. Alternate the mushrooms and prawns on skewers and barbecue for about 8 to 10 minutes, until cooked through. Serve hot.

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