Grilled Coconut Lime Shrimp with Prosciutto and Mango

Hi friends!  Whew.  We made it…today is the final recipe in my Thai Kitchen Canada Ambassador Lucky Recipe Challenge.  This has been the most hectic and delicious week.  I’ve had the best time, and have enjoyed sharing all my recipes and real-time cooking experiences with you all!  Thank you so much for your support thus far!!  (Oh, and don’t forget to come back tomorrow and vote for your faves!!)

So to finish things up, I grilled up a most amazing shrimp appetizer!  Grilled Coconut Lime Shrimp with Prosciutto and Mango.  This is a spin on a favourite that we have here all the time…I just kicked it up a notch with the additions of lime juice, coconut milk, mango, mint and Thai Kitchen Pineapple & Chili dipping sauce!  Wowza!

ShrimpTitleGrilled Coconut Lime Shrimp with Prosciutto and Mango

This appetizer is wonderful served at summer BBQ’s or parties with friends & family!  They get devoured. I’m not kidding…there’s never any left over.  Ever.

Grilled Coconut Lime Shrimp with Prosciutto and Mango

Meaty prawns, coconut milk, fresh lime juice…yum.

Grilled Coconut Lime Shrimp with Prosciutto and Mango

Wrapping prawns with mango, mint and prosciutto = mega deliciousness.

Grilled Coconut Lime Shrimp with Prosciutto and Mango

Grill them up on the BBQ and these little bites are exploding with flavour!

Whisk

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Grilled Coconut Lime Shrimp with Prosciutto & Mango


  • Author: Jo-Anna Rooney

Ingredients

  • 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

Instructions

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

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Salty, sweet, minty…then dip them in Pineapple Chili Sauce, SO good!

Grilled Coconut Lime Shrimp with Prosciutto and Mango

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All of my Thai Kitchen Recipe Creations:

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Have a delicious day!

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** This post has been sponsored by Thai Kitchen Canada, but the recipe and opinions are my own. **

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2 Comments

  • Reply Tara January 12, 2014 at 11:59 PM

    That is BEAUTIFUL, Jo-Anna! Well done!

    I’ll definitely vote for you tomorrow girl. But for now – pinned! 🙂

  • Reply Delicious Holiday Appetizers - A Pretty Life In The Suburbs December 10, 2014 at 9:01 AM

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