Sunday, 10 May 2015

Quick Thai Prawn and Pineapple Skewers

OK, so you have some plump and juicy delicious raw prawns (shrimp), and you want something quick and tasty to do with them?

Well, dig out that red Thai curry paste, and a few chunks of pineapple (you can even use tinned!) and a luscious treat is yours in minutes!

These are delicious cooked on the BBQ (and probably rather impressive too... little do your guests know how easy they are!), or just cook them under the grill, or on a griddle instead. It really doesn't matter as they will be full of flavour either way!

You can use a good quality ready-made Thai red curry paste, if you can't get hold of all the ingredients to make one yourself, or if you want to make your own, my recipe is here (includes Thermomix instructions).

Serves two as main with sides, or four as a starter or as a selection of dishes. Makes four skewers,  62 calories per skewer (124 calories for a portion of two skewers). Easily doubled, or more, for everyone.


  • 180g raw king prawns, shelled and de-veined (about 24 king prawn tails, the size of your little finger curled around! I bought a 180g pack from the chilled section) [126]
  • 1-2 tbsp Thai red curry paste (to taste depending on how hot you like it - make your own here, or use pre-made e.g. Thai Taste brand) [41]
  • 1 tsp lime juice [3]
  • 1 tsp fish sauce (or light soy sauce [contains gluten] or tamari sauce [GF]) [2]
  • 1 tsp oil [41]
  • 70g pineapple (2 slices, you can get away with tinned!) [32]
  • Fresh coriander leaves, to serve [2]

4 skewers, soaked if wooden

1. Mix together the red curry paste, lime juice, fish sauce and oil. Toss the prawns in it until thoroughly coated, and leave for 5 or 10 minutes.

Meanwhile, cut the pineapple into small pieces (each piece around 1/3 to 1/2 the size of each prawn - if using slices then each slice into 12 pieces).

3. Thread the marinaded prawns and pineapple pieces alternatively onto the skewers, sprinkle with a pinch of salt if desired, and then grill / barbecue / griddle for a couple of minutes on each side, until cooked through (they will turn pink, and no longer be translucent in the middle). Scatter with coriander, and enjoy with sides (e.g. rice, salad, veggie skewers), or as nibbles!

For a low carb meal, you could serve these with a portion of my coconut, lime and coriander cauliflower rice, for an extra 119 calories, or just plain cauliflower rice for 38 calories per 100g.

These would also make delicious canapés served one or two per fancy cocktail stick!

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