Grilled Coconut Lime Shrimp with Prosciutto & Mango


  • 20 large cooked prawns (fresh or frozen)
  • 1 cup Thai Kitchen Coconut Milk
  • juice from 1 lime
  • 1 mango (sliced)
  • 1 cup fresh mint (or enough to wrap each prawn with one leaf)
  • 20 slices of Prosciutto
  • Olive oil
  • Clubhouse Ground Black Pepper
  • Thai Kitchen Pineapple & Chili Dipping Sauce


Marinading the prawns:

  1. Thaw your prawns if you are using frozen, then rinse the prawns and pat dry. Set aside.
  2. In a bowl mix together the coconut milk and lime juice, then add the shrimp and mix together. Let the shrimp marinate for at least 1 hour or more time if you have it.

When it’s time to cook:

  1. Preheat your BBQ to a medium heat.
  2. Lay out the prosciutto, then lay a mint leaf in the centre of the prosciutto strip.
  3. Then add a slice of mango.
  4. Wrap the prosciutto around the mint, mango and the prawn, wrapping as tight as you can without tearing the prosciutto.
  5. Brush both sides of the wrapped prawn with olive oil, then sprinkle on some cracked pepper.
  6. Lay the wrapped prawns directly on to the BBQ, and cook for roughly 2 to€“ 3 minutes on each side depending on thickness. You don’€™t need to grease the rack, as the olive oil on the prawns does the trick.
  7. Serve immediately with Thai Kitchen Pineapple & Chili Dipping Sauce