Caribbean Prawns (with Citrus Salsa)
Author: Kitchens
  • 4 extra-large shrimp (u4 or 4-count prawns)
  • 1 Cup wild rice pilaf; cooked, optional
  • Caribbean Rub:
  • 2 Tablespoons cinnamon
  • 2 Tablespoons cumin
  • 2 Tablespoons red chili powder
  • 2 Tablespoons curry powder
  • 1 Tablespoon Cayenne
  • 2 Tablespoons black pepper
  • 4 Tablespoons Kosher salt
  • 1 Tablespoon allspice
  1. Peel and devein prawns/shrimp. Combine all spices in a bowl. Rub a small amount of mixture onto prawns and keep the balance of the rub to use another time. In a frying pan, sear the prawns on each side to form a crust-like coating. Remove from frying pan and place in a baking dish. Bake for approximately 10 minutes in pre-heated 400 degree oven. Serve hot over a bed of wild rice and top with Citrus Salsa. Garnish plate with citrus fruit segments.
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