Grilled Coconut Prawns With Shishito Peppers

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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These grilled coconut prawns offer an aromatic blend of tropical sweetness and savoury soy, making them a standout choice for a quick, high-protein meal. The combination of toasted shredded coconut and zesty lime creates a light, crisp coating that beautifully complements the succulent seafood. Paired with blistered shishito peppers, this dish provides a sophisticated balance of textures and mild heat that is perfect for alfresco dining or a healthy midweek treat.

Ideal for those seeking a nutritious and gluten-free option, this recipe uses tamari and fresh ingredients to maximise flavour with minimal fuss. The shishito peppers add a smoky element that pairs excellently with the citrus-heavy marinade. Serve this vibrant platter as a light main course or as part of a larger spread alongside some steamed jasmine rice or a fresh seasonal salad.

Ingredients for Grilled Coconut Prawns With Shishito Peppers

6 garlic cloves, finely grated
1 tablespoon finely grated lime zest
60ml low-sodium or tamari soy sauce
60ml grapeseed or vegetable oil, plus more for grill
450g large prawns, peeled, deveined, preferably with tails left on
45g toasted unsweetened shredded coconut, plus more for serving
230g shishito peppers
1/2 cup basil leaves
1/4 kopp färsk limejuice
Flingsalt

How to make Grilled Coconut Prawns With Shishito Peppers

Stir together garlic, lime zest, soy sauce, and 60ml oil in a medium bowl. Add prawns and toss to coat. Add 45g coconut and toss again to coat. Let sit while grill heats, at least 5 minutes and up to 30 minutes.

Prepare a grill for high heat, lightly oil grate.

Carefully arrange prawns in an even layer on grate. Grill, carefully turning halfway through, until opaque and lightly charred, about 2 minutes. Some of the coconut will fall off in the process, and that’s okay. Transfer to a serving platter.

Grill peppers, turning occasionally and being careful not to let them fall through grate, until lightly charred all over, about 6 minutes. Transfer to platter with prawns.

Top prawns and peppers with basil, drizzle with lime juice, and sprinkle with sea salt and more coconut.

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