Grilled Shrimp in a Spicy Coconut Milk Broth

Ingredients

• as neededolive oil
• 2shallots, thinly sliced
• 2red Fresno chillies, thinly sliced
• 2 clovesgarlic, minced
• 1 1/2 tspminced ginger
• 1 1/2 tspminced lemongrass
• 1 tbspsoy sauce
• 1 tbsphoney
• 120 ml (1/2 cup)water
• 1 cancoconut milk
• 2ears of sweetcorn
• 680 g (1 1/2 lb)shell-on prawns
• to tastekosher salt
• 1baguette, sliced on an angle into 1.3 cm (1/2-inch) slices
• 2limes, juiced
• 3spring onions, thinly sliced
• to tastefresh basil leaves

Instructions

1. 1

   Prepare the prawns

   Preheat the grill to medium-high. Use kitchen scissors to cut through the shells along the backs of the prawns towards the tails and remove the veins, leaving the shells on. Pat the prawns dry and set them aside.

2. 2

   Cook the aromatics

   Heat a large frying pan over medium heat and add enough oil to coat its base. When hot, add the shallots and chillies and cook until slightly caramelised. Stir in the garlic, ginger and lemongrass, then cook for 1 minute more.

3. 3

   Simmer the broth

   Add the soy sauce, honey, 120 ml water and coconut milk. Bring to a simmer, lower the heat and cook for 8–10 minutes, until the broth has reduced slightly.

4. 4

   Grill the corn

   Meanwhile, place the corn on the grill in its husks. Cook for about 10 minutes, turning often, until tender.

5. 5

   Grill the prawns

   Coat the prawns generously with oil and season with a good pinch of salt. Grill for about 2 minutes per side, until pink and cooked through.

6. 6

   Char the bread

   Coat the baguette slices generously with oil. Grill for 1 minute on each side until slightly charred, then season with a pinch of salt.

7. 7

   Finish the broth

   Stir the lime juice into the coconut broth and add the prawns, turning them to coat. Remove and discard the corn husks, cut the kernels from the cobs and stir them into the pan.

8. 8

   Serve from the pan

   Top the dish with the spring onions and basil leaves. Serve it in the skillet with the grilled bread alongside for dipping.

What is grilled prawns in coconut broth?

This is a grill-and-skillet dish built around prawns, a fragrant coconut milk broth and bread for dipping. Its ingredients draw on flavours often found across Southeast Asian cooking, such as lemongrass, ginger, chilli, lime and coconut; the recipe brings them together with grilled corn and baguette.

The combination works because the broth is rich and gently sweet, while lime adds a bright finish and the grilled prawns and corn bring smoky notes. Keeping the prawns in their shells helps protect them on the grill and adds flavour as they sit in the broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 790 calories, 39g protein, 72g carbs, 39g fat.

The baguette and sweetcorn provide much of the carbohydrate, while coconut milk and the oil used for cooking contribute most of the fat. Prawns provide the main protein. For a balanced plate, serve with a simple green salad or extra vegetables alongside the bread and broth.

Build flavour with aromatics

Shallots and chillies: Let them soften and caramelise slightly before adding the remaining aromatics. This gives the broth a savoury base and lets the chillies infuse the oil.

Ginger and lemongrass: Add these with the garlic and cook for just 1 minute. Their fragrance is delicate, so avoid letting the garlic brown.

Let the broth reduce gently

Gentle simmer: Once the coconut milk, water, soy sauce and honey are in the pan, lower the heat and simmer for 8–10 minutes. The aim is a broth that has reduced slightly, not a thick sauce.

Lime at the end: Stir in the lime juice after the simmer. This keeps its fresh, tangy flavour noticeable alongside the coconut.

Grill for colour and doneness

Prawns: Grill them for about 2 minutes per side over medium-high heat. Look for pink flesh that is cooked through; avoid leaving them on the grill longer than needed.

Corn and bread: Turn the corn often as it cooks in its husks for about 10 minutes. Give the bread 1 minute per side, stopping when it is lightly charred but still easy to dip.

Keep the shells on

The recipe cuts the shells along the backs so you can remove the veins while leaving the shells in place. Patting the prawns dry before grilling helps them take on colour rather than steaming.

The shells make the prawns a little more hands-on to eat, but they help shield the meat from the direct heat. Put a bowl on the table for discarded shells.

Serve with plenty to dip

Serve the dish in its skillet while the broth is warm, with the baguette alongside. Its charred edges are made for scooping up the coconut broth and corn.

For a fuller meal, pair it with a simple green salad or extra vegetables. Keep any extra side lightly dressed so it does not compete with the rich, spicy broth.

Recipe notes & tips

• Use kitchen scissors to open the shells cleanly along the backs of the prawns.
• Turn the corn often so it cooks tenderly inside its husks.
• Keep the broth at a gentle simmer while it reduces.
• Grill the prawns just until pink and cooked through to help keep them juicy.
• Add the lime juice after reducing the broth so its fresh flavour stands out.
• Serve the bread soon after grilling, while its edges are still crisp.

Variations

• Adjust the heat: Use fewer chillies for a milder broth, or add more if you like it hotter.
• Use peeled prawns: Grill them carefully and check them early, as they may cook more quickly.
• Swap the herbs: Use fresh coriander in place of basil for a different herbal finish.
• Change the bread: Serve with grilled sourdough instead of baguette for dipping.
• Add greens: Stir tender leafy greens into the hot broth at the end until just wilted.

Common mistakes to avoid

• Overcooking the prawns: Grill for about 2 minutes per side and take them off once pink and cooked through.
• Cooking the garlic too long: Add it with the ginger and lemongrass, and limit this stage to 1 minute.
• Boiling the broth hard: Reduce the heat after it simmers so it reduces gently.
• Skipping the lime: Stir in the juice at the end to brighten the coconut broth.
• Leaving the corn unturned: Turn it often during its 10 minutes on the grill for more even cooking.
• Grilling the bread too long: Remove it after about 1 minute per side, once lightly charred.

How to store

Refrigerate leftover prawns and broth in a covered container for up to 2 days. Reheat gently in a pan until hot, taking care not to boil the prawns; store the grilled bread separately and refresh it briefly on the grill or in a hot oven.

Frequently asked questions