Grilled Prawns with Turmeric laden Aioli

Prawns / shrimps are a good source of anti-inflammatory carotenoid nutrient astaxanthin as well as omega-3 fats, choline, zinc and selenium. All of which are important nutrients for protecting and healing the gut.

These prawns served with anti-inflammatory rich aioli. The recipe will make slightly more than you need but it’s a great “store cupboard favourite” for your fridge and will keep for a couple of days.


Serves 2

For the Prawns

  • 300g shell-on raw king prawns or jumbo shrimp.
  • 1 tbsp coconut oil or ghee melted
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1/2 red chilli, deseeded and diced
  • Sea salt and ground black pepper, salad leaves / greens and lemon wedges to serve.

For the Aioli

  • 1/2 Garlic clove crushed
  • 1 tsp sea salt
  • 1 tsp ground turmeric
  • 1/2 tsp lemon zest
  • 1 egg yolk
  • 100ml extra virgin olive oil
  • 60ml walnut or macadamia oil
  • juice of 1/2 lemon


  1. To make the aioli put the garlic, salt, turmeric and lemon zest in a mini food processor, or use a stick blender and beaker pulsing to combine.
  2. Add the egg, then very slowly add the oils followed by the lemon juice. Blend until mixture is thick and emulsified.
  3. Using a sharp knife cut each prawn/ shrimp through the shell on the back just deep enough to remove the vein. You can remove the head if you would prefer.
  4. Preheat the grill. Place the prawns/ shrimps in a shallow baking dish. Put the coconut oil in a bowl and add the garlic, lemon juice and chilli, then season with salt and pepper.
  5. Mix together well then brush over the prawns / shrimps. Grill for 2/3 minutes until they are pink and just cooked. 
  6. Serve with salad, lemon wedges and 2 tablespoons of aioli for each portion.

Nutritional Information per serving with 2 tablespoons of aloil: kcals 387, Protein 22.6g, carbohydrates 0.2g of which sugars 0g, fat 32.8g of which saturates 7.6g

Recipe adapted from Christine Baileys The Gut Health Diet Plan

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