California Spot Prawns with Thai Seasoning Recipe

Name: California Spot Prawns with Thai Seasoning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons fresh lime juice; 2 tablespoons grapeseed or vegetable oil; 2 tablespoons light brown sugar; 2 kaffir lime leaves or 1-inch-wide strips of lime zest; 1 stalk of lemongrass, bottom 6 inches only, peeled and minced; 1 tablespoon minced fresh ginger; 1 teaspoon Asian fish sauce; 16 large California spot prawns or shrimp (about 1 pound), shelled and deveined; 1/2 medium seedless cucumber, peeled and coarsely shredded; 1/2 cup plain whole-milk yogurt; 1 teaspoon minced shallot; 1/4 teaspoon ground coriander; Pinch of cayenne pepper; 2 small garlic cloves, minced; 2 tablespoons finely chopped mint; 3 tablespoons very finely chopped cilantro; 1 teaspoon finely grated lime zest; Salt and freshly ground pepper; 1 Charentais melon or 1/2 cantaloupe, rind removed, melon sliced 1/2 inch thick; 2 Hass avocados; 3 tablespoons minced red onion; 1/2 teaspoon minced hot chile

Servings: persons

3 1/2 tablespoons fresh lime juice
2 tablespoons grapeseed or vegetable oil
2 tablespoons light brown sugar
2 kaffir lime leaves or 1-inch-wide strips of lime zest
1 stalk of lemongrass, bottom 6 inches only, peeled and minced
1 tablespoon minced fresh ginger
1 teaspoon Asian fish sauce
16 large California spot prawns or shrimp (about 1 pound), shelled and deveined
1/2 medium seedless cucumber, peeled and coarsely shredded
1/2 cup plain whole-milk yogurt
1 teaspoon minced shallot
1/4 teaspoon ground coriander
Pinch of cayenne pepper
2 small garlic cloves, minced
2 tablespoons finely chopped mint
3 tablespoons very finely chopped cilantro
1 teaspoon finely grated lime zest
Salt and freshly ground pepper
1 Charentais melon or 1/2 cantaloupe, rind removed, melon sliced 1/2 inch thick
2 Hass avocados
3 tablespoons minced red onion
1/2 teaspoon minced hot chile

1
In a medium bowl, combine 2 tablespoons of the lime juice with the grapeseed oil, brown sugar, lime leaves, lemongrass, ginger and fish sauce.
2
Add the shrimp and toss, then refrigerate for 2 hours, stirring occasionally.
3
Meanwhile, squeeze the cucumber to remove as much liquid as possible.
4
Transfer to a small bowl and add the yogurt, shallot, coriander, cayenne, half of the minced garlic, 1 tablespoon of the mint, 1 tablespoon of the cilantro and 1/2 teaspoon of the lime zest.
5
Season with salt and pepper and refrigerate for 1 hour.
6
In a medium bowl, toss the melon slices with 1/2 tablespoon of the lime juice and the remaining 1 tablespoon of mint and 1/2 teaspoon of lime zest; season with salt and pepper.
7
Refrigerate until chilled.
8
In another medium bowl, mash the avocados with the onion, chile and the remaining garlic, 1 tablespoon of lime juice and 2 tablespoons of cilantro.
9
Season with salt and pepper.
10
Preheat a grill.
11
Drain the shrimp well.
12
Grill over high heat, turning once, until browned, about 4 minutes.
13
Transfer the shrimp to a platter and serve with the yogurt sauce, melon and avocado puree.

591

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 1/2 tablespoons fresh lime juice, 2 tablespoons grapeseed or vegetable oil, 2 tablespoons light brown sugar, 2 kaffir lime leaves or 1-inch-wide strips of lime zest, and more.

Yes, California Spot Prawns with Thai Seasoning falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Spot Prawns with Thai Seasoning

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