caribbeanprawngrilledpescatarianmangohabaneroquicksummer

Mango Habanero Prawn Skewers

Name: Mango Habanero Prawn Skewers
Prep time: 9 min
Cook time: 6 min
Total time: 15 min
Yield: 2
Cuisine: Caribbean
Ingredients: 300 g raw peeled prawns, deveined; 15 ml olive oil; 2 cloves garlic, finely grated; 1 lime lime zest; 15 ml lime juice; 3 g fine salt; 1 g black pepper; 150 g ripe mango, diced; 1 small habanero, deseeded and finely chopped; 15 ml lime juice; 5 ml olive oil; 10 g honey; 10 g fresh cilantro, finely chopped; 1 g fine salt; 5 g fresh cilantro leaves; 1 lime lime wedges

These skewers are smoky, juicy, and glossy with a sweet-hot mango habanero glaze. Lime, garlic, and cilantro keep the flavours fresh and vibrant, making the prawns taste light yet intensely flavourful.

15 min

2 servings

259 kcal

Caribbean

Ingredients

Prawn skewers

300 graw peeled prawns, deveined
15 mlolive oil
2 clovesgarlic, finely grated
1 limelime zest
15 mllime juice
3 gfine salt
1 gblack pepper

Mango habanero glaze

150 gripe mango, diced
1 smallhabanero, deseeded and finely chopped
15 mllime juice
5 mlolive oil
10 ghoney
10 gfresh cilantro, finely chopped
1 gfine salt

To finish

5 gfresh cilantro leaves
1 limelime wedges

Instructions

1
If using wooden skewers, soak them in water. Preheat a grill pan, barbecue, or heavy frying pan over high heat. In a bowl, toss the prawns with the olive oil, grated garlic, lime zest, lime juice, salt, and black pepper until evenly coated. Thread the prawns onto skewers, curling each one tightly so they cook evenly and stay juicy.
2
Make the glaze by stirring together the diced mango, habanero, lime juice, olive oil, honey, chopped cilantro, and salt in a small bowl. Lightly crush some of the mango with a fork so the mixture becomes spoonable and can cling to the prawns; leave some small chunks for texture.
3
Grill the prawn skewers for 2 minutes on the first side, then turn and cook for 1 to 2 minutes more until the prawns are pink, opaque, and lightly charred at the edges. Do not overcook; they should feel just firm, not tight and rubbery.
4
Brush or spoon the mango habanero glaze over the hot skewers and cook for 30 seconds more, just enough to warm the glaze and lightly caramelise it without burning the sugars.
5
Transfer to plates, scatter with cilantro leaves, and serve immediately with lime wedges for squeezing over. The extra lime brightens the sweetness and heat.

Nutrition per serving

259 kcal

Calories

31g

Protein

14g

Carbs

Fat

Fiber

Notes

•For beginner-friendly heat, use only half the habanero or scrape out all seeds and white membrane before chopping.
•If the mango is very firm, grate it or mash it more thoroughly so the glaze spreads easily in the short cooking time.
•Prawns cook extremely fast; have the glaze ready before they hit the pan.
•Serve with coconut rice, grilled pineapple, or a simple cucumber salad.

Background

Fruit-and-chilli pairings are common across Caribbean cooking, where tropical sweetness is often balanced with sharp citrus and fiery peppers. Grilled seafood is especially popular in coastal islands, and this quick skewer dish reflects those bright, bold flavours in an easy modern format.

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