Renowned food writer and barbecue expert Jim Moore is transporting the vibrant, sun-drenched flavors of Australia's Gold Coast directly to home gardens across the globe with his irresistible coconut and lime shrimp skewers. Featured prominently in his latest culinary publication, How To BBQ Everything, Moore masterfully recreates the unforgettable beachside dining experiences he cherished along Queensland's picturesque shores.
Capturing Coastal Spirit Through Bold Flavors
"This particular dish instantly transports me back to the golden, sun-soaked sands of Australia's iconic Gold Coast, where prawns represent an integral part of daily life and cooking over open fire feels completely natural," Moore enthusiastically explained. "During our travels, we discovered an exceptional beachside restaurant serving exquisite grilled prawn skewers infused with aromatic lime, fragrant lemongrass, and rich coconut - the captivating aroma alone created an indelible memory."
According to the celebrated chef, these meticulously crafted skewers perfectly embody the relaxed, coastal atmosphere of Australian beach culture by combining bold tropical ingredients with rapid, high-temperature grilling techniques. "The prawns undergo marination in creamy coconut milk, zesty lemongrass, and spicy chilli before achieving grilled perfection," Moore detailed. "They emerge vibrant, intensely flavorful, and unmistakably coastal in character. A delicate sprinkle of flaky sea salt provides the finishing touch, making them absolutely ideal alongside a chilled glass of Sauvignon Blanc - and even more magical with the soothing sound of ocean waves in the background."
Coconut and Lime Shrimp Skewers Recipe
Preparation Details
Preparation time: 15 minutes, plus 30 minutes to 2 hours for marinating
Cooking time: 4-6 minutes
Serves: 4-6 people
Essential equipment: Metal skewers or bamboo skewers (bamboo requires 30-minute water soaking)
Ingredients Required
- 900 grams raw prawns, heads removed with tails intact
- 400 milliliter tin of unsweetened coconut milk
- 1 tablespoon yellow curry powder or Thai-style red curry paste
- 1 tablespoon ground turmeric
- 1 tablespoon freshly minced ginger
- 1 tablespoon finely chopped lemongrass
- 1 teaspoon dried chilli flakes or finely sliced red chilli
- 3 tablespoons fish sauce
- 35 grams desiccated coconut or coconut flakes
- Fresh lime wedges for serving
Step-by-Step Cooking Method
- Thoroughly rinse the prawns under cold running water and pat completely dry using kitchen paper.
- In a medium-sized mixing bowl, vigorously whisk together the coconut milk, curry powder or paste, turmeric, ginger, lemongrass, chilli, and fish sauce until fully combined. Stir in the desiccated coconut.
- Add the prepared prawns to the marinade mixture and toss gently to ensure even, thorough coating. Cover the bowl securely and refrigerate for minimum 30 minutes, extending up to two hours for deeper flavor penetration.
- Carefully thread the marinated prawns onto pre-soaked skewers, lightly brushing with any remaining marinade.
- Place skewers directly onto a high-heat grill preheated to 230–290°C and cook approximately two minutes per side until prawns transform pink, firm, and completely opaque.
- Serve immediately alongside grilled pineapple pieces and steamed rice, accompanied by generous fresh lime wedges.
Creative Serving Suggestions and Variations
For those seeking culinary experimentation, Moore recommends several enticing variations. Create street food-inspired skewers by pairing with sweet chilli dipping sauce or vibrant mango salsa. Incorporate tropical elements by adding grilled pineapple chunks or green mango pieces directly onto the skewers. For authentic surf club style, serve over refreshing avocado-lime slaw or wrap in flatbreads with creamy coconut yoghurt.
Essential Barbecue Equipment Recommendations
Transforming ordinary backyard cooking into extraordinary culinary experiences requires proper equipment. The Weber Rapidfire Chimney Starter (£22) represents the gold standard for charcoal ignition, eliminating lighter fluid while achieving perfect coals in under twenty minutes. Precision cooking demands reliable temperature monitoring - the ThermoPro TP20 Wireless Digital Thermometer (£38.50) features dual-probe technology with 300-foot wireless range.
Space-saving innovation arrives with the Joseph Joseph GrillOut 4-Piece Utensil Set (£85), featuring retractable turner, tongs, meat fork, and basting brush. The versatile Outsunny 3-in-1 Charcoal BBQ, Rotisserie and Fire Pit (£88.40) seamlessly transitions between high-heat cooking station and evening social centrepiece. Design enthusiasts appreciate the Everdure by Heston Blumenthal CUBE (£97), combining modern aesthetics with integrated food-grade storage and bamboo prep board.
For serious barbecue enthusiasts, the Weber Master-Touch GBS E-5750 (£289) offers the definitive charcoal kettle experience with Gourmet BBQ System grate and removable inserts. Technological innovation reaches new heights with the Masterbuilt Gravity Series 600 (£804.99), featuring digital temperature control and automated charcoal management for gas-like convenience with authentic charcoal flavor.
This exceptional recipe appears in How To BBQ Everything by Jim Moore, published in hardback format by Ebury Press (£25), featuring stunning photography by Liz and Max Haarala Hamilton. All equipment pricing remains accurate at publication time, providing backyard chefs with reliable guidance for elevating their outdoor cooking capabilities.
