Whisky-Lime King Prawn Skewers
Juicy king prawns marinated in a zesty mix of lime juice, whisky, olive oil, and a hint of chilli, then grilled to perfection for a fiery, fresh, and flavour-packed bite. The whisky adds warmth and depth, while the lime keeps things light and vibrant.
Ideal for summer gatherings, BBQs, or as a quick, impressive starter, these skewers are best served hot with a squeeze of fresh lime. Add chopped coriander for a fragrant finish, or swap in tofu for a tasty vegetarian twist. Simple, bold, and bursting with flavour.
Ingredients:
200g raw king prawns, peeled and deveined
1 tbsp whiskyJuice of 1 lime
1 tbsp olive oil
1/2 tsp chilli powder
Salt and pepper to taste
Instructions:
In a bowl, combine whisky, lime juice, olive oil, chilli powder, salt, and pepper. Toss the prawns in the marinade and let sit for 10 minutes.
Thread the prawns onto skewers.
Grill or pan-fry for 2–3 minutes per side until cooked through.
Serve hot with lime wedges.
Tips & Variations:
Use tofu cubes for a vegetarian alternative.
Add a sprinkle of chopped coriander for extra flavour.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
