Cajun Prawns with Lime Butter Sauce

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Cajun Prawns with Lime Butter Sauce

This recipe for Cajun Prawns with Lime Butter Sauce is from episode 9 of Fish the Dish starring Spencer Watts.

Serves 4


Cajun Prawns

  • 24  (10/12 count) Tiger prawns, deveined, shells removed
  • 2 Tbsp (30 ml) Paprika
  • ½ Tbsp (7.5 ml) Garlic powder
  • 1 tsp Chilli flakes
  • 1 Tbsp (15 ml) Chilli powder
  • 1 tsp (5 ml) Cumin
  • 1 tsp (5 ml) Brown sugar
  • 1 tsp (5 ml) Canola oil
  • Fresh cilantro for garnish

Honey Lime Butter Sauce

  • 1 tsp (5 ml) Canola oil
  • 1 medium Shallot, thinly sliced
  • 1 Clove garlic, diced
  • 200 ml Dry white wine
  • Juice of 1 lime
  • 1 Tbsp (15 ml) Honey
  • ½ cup (120 ml) Cold, cubed, unsalted butter
  • Salt to taste


  1. Preheat the grill to medium-high heat.
  2. Place skillet over medium heat and add oil.
  3. Add shallots and garlic and sauté until translucent, but do not colour.
  4. Add white wine, lime juice, and honey. Season with salt to taste.
  5. Gradually add butter cubes to the pan while continually moving the pan. Leave over low heat to cook through.
  6. Prepare the shrimp. Place all of the rub ingredients into a plastic bag.  Add cleaned prawn, and shake bag to coat.
  7. Add oil to bag and shake again.
  8. Oil the grill, and grill the rub-coated prawn for 1-2 minutes a side.
  9. Plate grilled prawn on large platter and drizzle with butter sauce.
  10. Garnish with fresh cilantro leaves.
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