Tiger Prawns with Lime Zest
A lot of people enjoy Tiger Prawns at restaurants (or any shrimp for that matter), but they don’t feel confident in making their own dish at home.
My brother (who is an amazing cook!) was visiting me for a couple of days and was the inspiration for this superb dish! I made a few changes to his original recipe (buh-bye butter!), but I must give credit where credit is due. Thank you Eli!
Here’s a gourmet tasting dish that is an extremely simple recipe anyone can follow. 
Ingredients:
2 lbs raw Tiger Prawns
1 tbsp Coconut Oil
1 tbsp Minced Garlic
1/4 tsp Sea Salt
1 whole Lime (you will need lime juice and zest)
Instructions:
Step 1) Remove the shells and de-vein the tiger prawns.
Sometimes you will notice a black vein that runs across the back of the shrimp or prawn. I always check for this, and make sure that I remove it before cooking. Just rinse it off with water, and rub it off if needed.
These are edible, but I don’t recommend leaving them on since they have a gritty texture and taste like sand.
This is what a deveined tiger prawn looks like (see below)
Step 2) Add the coconut oil and the tiger prawns to a skillet on medium-high heat.
Step 3) Add minced garlic and sea salt to the tiger prawns once the meat is almost thoroughly cooked.
Cooking Tip: To prevent the minced garlic from being overcooked, wait for the tiger prawns to become mostly cooked before adding it to the hot skillet. Let’s just say, minced garlic burns easily…
Step 4) Squeeze lime juice on tiger prawns once they are almost done cooking.
Step 5) Once tiger prawns are completely cooked (they will be pink, and no gray will be showing on the meat), place the meat on a plate.
Step 6) Use a grater and use lime zest for added taste and as a garnish.
Notes:
Quite honestly, this is one of those dishes that you don’t have to measure out every single ingredient perfectly. This is an easy dish to make, and I am sure you are going to love it! Enjoy!
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