Jerk Spiced Prawn Skewers With Coconut Rice Recipe

Caribbean cuisine · 324 calories

About this recipe

Dive into the vibrant flavors of the Caribbean with this irresistible Jerk-Spiced Prawn Skewers paired with fragrant coconut rice. The prawns are marinated in a bold blend of lime juice, jerk seasoning, and garlic, then grilled to perfection for a smoky, juicy bite. Coconut rice complements the dish with its creamy and slightly sweet profile, making every forkful a tropical delight. Packed with 35g of protein and essential fats, this snack is not only delicious but also nourishing. Ideal for a quick yet satisfying meal, it’s perfect for those who crave something exotic without spending hours in the kitchen. Whether you’re planning a casual lunch or a refreshing snack, this recipe is sure to elevate your dining experience.

Ingredients

  • 1 pack (200 g) Godrej Real Good Large Prawns Peeled & Deveined (Freshly Frozen)
  • - El The Cook Jerk Seasoning 50g8906137830720
  • - Lime Juice-750 Ml
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)
  • 100 g Garlic - Single Clove
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • - Coriander Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 25 g Whole Black Pepper

Instructions

  1. 1. Rinse and pat dry the prawns, then place them in a bowl for marination.
  2. 2. Combine jerk seasoning, lime juice, olive oil, minced garlic, salt, and pepper in the bowl and coat the prawns thoroughly.
  3. 3. Cover the bowl and let the prawns marinate in the refrigerator for 20 minutes.
  4. 4. Meanwhile, rinse the rice under running water until the water runs clear to remove excess starch.
  5. 5. Heat coconut milk and 150 ml of water in a pot, then add the rinsed rice and a pinch of salt.
  6. 6. Bring the mixture to a boil, reduce heat, and simmer, covered, for 15 minutes or until the rice is tender and fragrant.
  7. 7. Preheat a grill pan or outdoor grill over medium heat and lightly oil the grates to prevent sticking.
  8. 8. Thread the marinated prawns onto skewers, ensuring they are evenly spaced for even cooking.
  9. 9. Grill the prawn skewers for 2-3 minutes on each side until they turn pink and slightly charred.
  10. 10. Fluff the cooked coconut rice with a fork and sprinkle chopped cilantro over it for added freshness.
  11. 11. Serve the prawn skewers hot alongside the coconut rice for a delicious Caribbean-inspired snack.