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Coconut Prawns

Coconut Prawns

My recipe for coconut prawns is one of my favourite recipes of all time. I tasted something similar when I was on holiday in Puerto Rico and couldn’t stop dreaming about it when I came home. So I decided I would have to try and develop my own version. After a couple of testers I got it down to perfection and ever since then this is on our menu pretty regularly! Every time I cook coconut prawns it reminds me of the Caribbean. The taste of coconut and mango gets to me every time. In a good way.

coconut prawnsBy marinating the prawns in coconut milk and spices it softens the prawn meat so that when you taste it, it is moist and succulent. Combined with the crunchy texture of the desiccated coconut and lime it is the perfect combination. I often serve this with a fresh mango and chilli salsa to bring the Caribbean straight to my table. When skewering the prawns run the skewer lengthways to secure it especially if using the barbecue. Watch them carefully when cooking as prawns cook in an instant! 

coconut prawnsThis is a fabulous gluten-free recipe but you can use normal flour too. Once you taste this you will certainly not be cooking it for the last time! Perfect as an appetiser or main course served with a crisp green salad.

If you like this then you will love my recipes for skinny fish tacos and Thai crab noodles.

Coconut Prawns

Coconut Prawns

  • Author: The Gourmet Lens
  • Prep Time: 20 minutes plus 2 hours marinating
  • Cook Time: 8 minutes
  • Total Time: 28 minutes plus 2 hours marinating
  • Yield: 6 skewers 1x
  • Category: Seafood
  • Method: Grilling
  • Diet: Gluten Free


Fresh prawns marinated in coconut milk and spices then coated in desiccated coconut ready for grilling



1.5 kg raw prawns

1x400g tin coconut milk

Juice and zest of 2 limes

1 teaspoon ground turmeric

1 clove garlic

1 fresh red chilli, deseeded and chopped

50g coconut flour or any gluten-free flour

2 teaspoons smoked paprika

200g desiccated coconut

½ teaspoon salt

Pinch of pepper


Prepare the prawns by peeling and deveining. Leave the tails on if possible.

Grate the rind of the limes and reserve. Squeeze the juice from the limes.

Pour the coconut milk In a large shallow dish. Add the turmeric, crushed garlic and chilli. Mix well to combine.

Place the prawns in the coconut milk mixture and marinate for a minimum of 2 hours.

Place the coconut flour in one bowl and season with salt and pepper.

Place the desiccated coconut, paprika and lime rind in another bowl and mix well.

Drain the prawns from the marinade and reserve in a another bowl.

Dip the prawns in the flour first then the coconut marinade followed by the desiccated coconut.

Place on skewers and grill or barbecue until cooked through. Delicious served with fresh mango and chilli salsa or sweet chilli sauce. Enjoy!



You can also use raw frozen peeled prawns which can be lightly pan fried 


  • Serving Size: 4-6

Keywords: Coconut Prawns



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