Air Fryer Recipe
Chilli Lime Prawn Skewers
Chilli lime prawn skewers are a vibrant and flavourful dish, perfect for air frying and any occasion.
Ingredients
- 500g raw prawns, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- Zest of 1 lime
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1-2 teaspoons chilli flakes
- Salt and pepper, to taste
- Handful of fresh coriander, chopped (optional)
- Wooden or metal skewers
Method
- In a bowl, combine olive oil, lime juice, lime zest, honey, garlic, chilli flakes, salt, and pepper to create the marinade.
- Add the prawns to the marinade and toss well to coat.
- Cover the bowl with cling film and refrigerate for at least 30 minutes.
- If using wooden skewers, soak them in water for at least 20 minutes.
- Preheat your air fryer to 200°C (approximately 392°F).
- Thread the marinated prawns onto the skewers evenly.
- Place the prawn skewers in the air fryer basket and cook for 8-10 minutes, turning halfway through.
- Remove the skewers from the air fryer and let them rest for a minute or two.
- Garnish with freshly chopped coriander before serving, if desired.
Why this works in an air fryer
Prawns cook quickly because their proteins set at low temperatures; the air fryer’s fast convection drives off surface marinade so the honey can lightly caramelise. Oil helps transfer heat and prevents drying, while lime zest gives flavour without adding too much acidic juice, which can toughen prawns if left too long.
Equipment notes
Assumes a 4–6 litre basket with skewers short enough to sit flat in one layer. In a single-drawer air fryer, cook one batch at a time for best browning; in a dual-zone model, split the skewers between drawers and check 1–2 minutes early, as smaller loads often cook faster.
Common pitfalls
- Prawns look tight, curled into firm C-shapes and slightly dry by minute 8? They are overcooking; remove as soon as opaque and just pink, and use the lower end of the time range next batch.
- Watery, pale prawns with marinade pooling in the basket? They were too wet or crowded; pat lightly before skewering and leave space between skewers so convection can evaporate moisture.
- Garlic tastes bitter or honey has blackened spots? The sugar and minced garlic are catching; reduce to 190°C or brush off excess marinade before cooking.
- Wooden skewers scorch at the exposed ends? They were not soaked long enough or protrude too close to the element; soak fully and trim to fit inside the basket.
Variations & substitutions
- Use maple syrup instead of honey for a less floral sweetness; it still browns, but may colour a little faster so check early.
- Swap chilli flakes for smoked paprika and a pinch of cayenne; the prawns cook the same, but the heat is softer and more smoky.
- Use lemon zest and juice instead of lime; it gives a sharper flavour, so avoid extending the marinade time beyond 30 minutes.
- Add chunks of pepper or courgette between prawns only if cut small; larger vegetables need longer than prawns and will stay undercooked.
Storage & reheating
Keep cooked prawns refrigerated for up to 2 days, then reheat in the air fryer at 180°C for 2–3 minutes until just hot to avoid making them rubbery.
Nutrition
Calories: 250
