BBQ Prawns with Avocado Salsa

clock 15 minutes + 4 minutes bowl Serves 4


  • 800g prawns, peeled, de-veined and tails intact
  • 3 Tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 Tbsp lime juice, plus 1 Tbsp lime juice fr salsa
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • Salt, to taste
  • Avocado Salsa
  • 1-2 tomatoes, chopped
  • 1 avocado, peeled and roughly chopped
  • 1/2 red onion, finely chopped
  • Salt and pepper, to taste
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  • 1. In a large bowl, place the prawns, oil, garlic, lime juice, coriander, cumin and chilli flakes and mix well. Refrigerate for 1 hour.

  • 2. Meanwhile, to make the avocado salsa, in a small bowl combine the tomato, avocado,

  • red onion and lime juice. Season generously with salt and pepper.

  • 3. Heat a BBQ hot plate to high. Transfer the prawns from the marinade and cook

  • for 3-4 minutes, turning until the prawns are pink. Season with salt while cooking. Serve the prawns with the salsa.

  • Helpful Tip:

  • Keep firm avocados next to ripe bananas in the fruit bowl. Once ripe, store in the fridge.


  • • Energy 1634Kj • Protein 43g • Total Fat 22g • Saturated Fat 3g • Carbohydrates 4g • Sugars 3g • Sodium 1725mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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