Sweet Lemon and Ginger Prawn Kabobs
Sweet lemon and ginger sauce is generously drizzled and rubbed around barbecued prawns and veggie kababs. Perfect for a summer night spent outside.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 20 servings 1x
Ingredients
2 pounds of prawns, raw
1/3 cup sesame oil
1/3 cup coconut aminos (or sub soy sauce)
2 tablespoons ginger, (about 1 tablespoon powdered)
4 cloves of garlic
2 large lemons, juiced
1 teaspoon salt
1 teaspoon paprika
½ teaspoon pepper flakes
¾ cup water
1/3 cup sugar
1 tablespoon corn starch
2 tablespoons cold water
2 red, bell peppers
1 large red onion, chopped
1 cup pineapple, chopped
Chopped cilantro and sesame seeds for sprinkling
Wooden skewers soaked for at least thirty minutes
Instructions
Peel and devein the prawns and place them in zip top bag. Pour the sesame oil and coconut aminos into the bag and close. Massage the prawns in the bag to make sure all the flavors are dispersed evenly. Refrigerate for up to four hours or as little as thirty minutes.
In a small saucepan, combine the ginger, garlic, lemon juice, salt, paprika, pepper flakes, ¾ cup water, and sugar and bring to a slow boil. In a small bowl, mix the corn starch and cold water (slurry) together and add to the boiling mixture. Continue to cook sauce until thickened. This should only take a few minutes after you add the corn starch mixture.
Chop onion, red pepper, and pineapple equivalent to the size of the prawns. Thread marinated prawns, chopped veggies, and pineapple on to a wooden or metal skewer using whatever pattern you like. If you are using wood skewers, soak them in water for at least thirty minutes before use.
Grill skewers over high heat for about five minutes on each side or longer depending on the size of your prawns. Make sure the prawns are pink in color when you remove them from the grill.
Brush the sweet, lemon-ginger glaze all over the prawn kabobs. Sprinkle kebobs with sesame seeds and cilantro.
Keywords: BBQ, prawn, shrimp