Prawns in lime, honey and chilli Recipe

(103 ratings)

prawn rice stir fry
Preparation Time10 mins
Cooking Time10 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories545 Kcal27%
Fat27 g39%
Saturated Fat4.5 g23%
Carbohydrates36 g14%

Thai flavours are all celebrated here. The subtle and sweet flavours of prawns, with a sharp tang of fragrant lime and a good kick of chilli combine in the marinade for a moreish meal. This is a quick stir-fried rice dish with just a few simple ingredients. In the UK, prawn is used more commonly on menus than shrimp, while the opposite is the case in the US. The term prawn also loosely describes any large shrimp, especially those at 30(or fewer) to the kilogram, (such as king prawns or jumbo shrimp). Source the best quality prawns you can, as they hold all the punch in this dish. Precooked rice packets are easy to find in most supermarkets and make every meal just that little bit easier! Rice is the perfect grain to soak up all the delicious flavours of this dish, which also makes this perfect for any weekday supper, quick to put together, but definitely not lacking in flavour! This recipe works really well with other fish and even chicken - a really great way to use any leftovers the next day. The strong aromatics and a spicy edge will make this a firm favourite!


  1. Microwave the rice as per pack instructions, about 2 mins. Heat the oil in a wok or large frying pan, and cook the red onion for 2 mins to soften. Add the rice and stir fry for a few minutes, then add the prawns and fry until cooked through. Add the spring onions, chilli, honey, lime zest and juice. Stir through then scatter over the peanuts to serve.


  • 1 x 200g pouch cooked basmati rice
  • 2tbsp sunflower oil
  • 1 red onion, sliced
  • 300g large raw prawns
  • 8 spring onions, sliced
  • 1tsp dried chilli flakes
  • 1tbsp honey
  • zest and juice of 2 limes
  • 50g salted peanuts, chopped
Top Tip for making Prawns in lime, honey and chilli

Substitute the prawns for cooked chicken, a really great way to reuse any leftovers from a roast chicken.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.