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!


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.


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


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


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


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 – 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!


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In case you missed any of my previous recipes from this challenge, so far I have made:

 Thai Pork Sliders with a Red Curry Aioli

Crunchy Coconut Chicken Bites with Thai Mango Mayo

Coconut Red Curry Crockpot Pork Tenderloin

Thai Sweet Potato Latkes

Spicy Orange Beef Tacos

Coconut Curry Halibut Chowder

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Voting starts tomorrow (Jan 13)!

If you are enjoying my recipes, please consider voting for me during the fan vote for this cooking challenge which starts on January 13!  There are over $5000 in prizes to be won, just by voting.  So fun!  And be sure to come back tomorrow when I reveal another scrumptious dish!  If you want to see what I’m doing in real time, you can follow along on Twitter and Instagram!

Have a delicious day!


You can follow along on my #TKLucky7 cooking adventures here:


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

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  • 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! :)
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