Coco Loco Wild Prawns Recipe

Prepare and Marinate

Rinse the prawns under cold water and pat dry with paper towels. Place in a bowl large enough to hold them in a single layer. Add 2 tablespoons lime juice, 2 tablespoons coconut rum, 2 teaspoons minced garlic, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and 2 tablespoons olive oil. Toss until all prawns are evenly coated.

Cover and refrigerate for 20–30 minutes to allow the flavors to penetrate. Do not marinate longer than 45 minutes to avoid the acids changing the texture of the prawns.

Combine Sauce Ingredients

While the prawns marinate, whisk together 1 cup coconut cream, 2 tablespoons coconut water, 1 tablespoon coconut rum, 1 teaspoon lime zest, 1 teaspoon honey or agave, and 1 teaspoon fish sauce in a small saucepan until smooth.

Place the saucepan over low-medium heat and warm gently for 3–4 minutes, stirring, until the sauce is glossy and slightly thickened. Do not boil. Taste and adjust seasoning with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and add finely chopped red chili if you want heat.

Remove from heat and stir in 2 tablespoons finely chopped cilantro. Keep warm (or set aside to reheat briefly just before serving).

Sear the Prawns

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add a light drizzle of olive oil or a teaspoon of neutral oil to the pan. Working in a single layer (in two batches if needed), add the marinated prawns and sear 1.5–2 minutes per side until pink, opaque and a light char develops. Avoid overcooking — total cook time for large prawns should be about 3–4 minutes.

If cooking in batches, return all cooked prawns to the pan for 30 seconds to rewarm and to absorb any pan fond.

Place warmed prawns on a shallow serving platter or individual plates. Spoon the warm Coco Loco coconut sauce over the prawns, coating them generously but leaving some whole for texture.

Sprinkle toasted shredded coconut and the reserved 2 tablespoons cilantro leaves over the top. Add microgreens or baby salad leaves around the prawns if using, and arrange lime wedges alongside for squeezing.

Serve immediately while warm. Suggestion: pair with steamed jasmine rice or crusty bread to soak up the sauce.