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Chili Lime Prawns with Avocado Feta Salsa

These Chili Lime Prawns with Avocado Feta Salsa make for a wonderfully fresh and light dinner. Tender, juicy grilled prawns, perfectly seasoned and marinated, paired with a cooling summer salsa made with fresh avocado, tomato, feta, capers, garlic, red onion, artichoke hearts and fresh citrus. Best of all, this dish can be made in less than 30 minutes.

grilled prawns on top of an avocado feta salsa, plated with lime wedges

Ingredient Notes

Ingredients laid out to make grilled prawns with an avocado feta salsa
  • Prawns: (I used size 26/30 – This means there are 26 to 30 per pound) (More keto seafood recipes)
  • Avocado: the avocado is the star of the show for the avocado feta salsa. If you are not a fan of avocado, simply omit it and throw in a couple of extra tomatoes and some jalapeño to make an amped up version of pico de gallo.
  • Tomato: For salsa I like to use Roma tomatoes, as they are less watery and are more firm. If using a larger tomato, be sure it is seeded.
  • Cilantro: If you are team “no cilantro”, you can omit it or substitute parsley.
  • Lime juice: I recommend using fresh squeezed lime juice, but if you do not have any limes on hand, bottled lime juice will work fine also.
  • Soy sauce: I used a gluten free soy sauce (tamari), but if you do not eat soy, you can substitute coconut aminos.

Step by Step Instructions

left - prawns marinating in Mexican spices right - prawns skewered and ready to be grilled

STEP 1: In a large bowl, combine the prawns, garlic, soy sauce, olive oil, chili powder, lime juice and lime zest. Toss to mix. Allow to marinate in refrigerator for at least 1 hour, up to 6 hours.

STEP 2: Skewer the marinated prawns. There should be a total of 8 skewers, with 5 to 6 prawns on each one.

left - marinated prawns being grilled - right - a ceramic bowl full of fresh avocado salsa.

STEP 3: Grill the prawns over medium-high heat for 2 to 3 minutes per side. You will know when they are done when they turn pink.

STEP 4: In a large bowl, combine the avocado, tomato, garlic, artichoke hearts, capers, feta cheese, red onion, olive oil, lime juice, salt and pepper. Gently toss to mix. Refrigerate 1 hour. Divide the avocado feta salsa between 4 plates and top each one with 2 prawn skewers.

grilled prawns on top of an avocado feta salsa, plated with lime wedges

Recipe Tips and Variations

  • Storage: I recommend eating the salsa right away. The avocados will brown if stored. Prawns can be stored in the refrigerator for up to 3 days.
  • Reheating: I recommend reheating the prawns in a pan on the stove.
  • Make it with chicken: Make this Chili Lime Chicken Recipe instead of the grilled prawns.
  • Make it with beef: In case you haven’t noticed, I am a big fan of the chili-lime flavor combo. This avocado feta salsa is also delicious served with this Chili Lime Flank Steak Recipe.
  • Swap the salsa: These chili lime prawns are also amazing served with this fresh Pineapple Salsa. They are also delicious served with this Roasted Corn Salsa.
ceramic bowl with avocado salsa with tomatoes, garlic, onion, cilantro, lime juice

Side Dish Suggestions

grilled prawns on top of an avocado feta salsa, plated with lime wedges

Frequently Asked Questions

Can I use pre-cooked prawns?

Yes! You can use pre-cooked prawns. Just prepare them the same way, but only leave them on the grill for as long as needed to heat them all the way through.

Can the avocado feta salsa be made ahead of time?

Yes! However, if you make the salsa ahead of time, I recommend adding in the avocado right before serving.

How can I cook the prawns without a grill?

If you do not have a grill or a grill pan, you can marinate the prawns and then sauté them in a skillet.

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grilled prawns on top of an avocado feta salsa, plated with lime wedges

Chili-Lime Grilled Prawns with Avocado Feta Salsa



  • Author:
    Kyndra Holley

  • Prep Time:
    20 minutes

  • Cook Time:
    10 minutes

  • Total Time:
    30 minutes

  • Yield:
    4 servings 1x

  • Diet:
    Gluten Free

Description

These Chili Lime Prawns with Avocado Feta Salsa make for a wonderfully fresh and light dinner. Tender, juicy grilled prawns, perfectly seasoned and marinated, paired with a cooling summer salsa made with fresh avocado, tomato, feta, capers, garlic, red onion, artichoke hearts and fresh citrus. Best of all, this dish can be made in less than 30 minutes.


For the Chili Lime Grilled Prawns

  • 1 ½ pounds prawns, cleaned and deveined
  • 2 cloves garlic, minced
  • 2 tablespoons gluten free soy sauce or coconut aminos
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • Zest of 1 lime
  • chopped fresh cilantro, optional as garnish
  • Lime wedges, for serving

For the Avocado Feta Salsa

  • 1 large avocado – peeled, pitted, and cubed
  • 1 small tomato – seeded and diced
  • 3 cloves garlic, minced
  • ¼ cup chopped artichoke hearts
  • ¼ cup capers
  • ¼ cup feta cheese
  • ½ of a small red onion, chopped
  • 3 tablespoons olive oil
  • juice of 1 small lime
  • sea salt and black pepper, to taste

Instructions

  1. In a large bowl, combine the prawns, garlic, soy sauce, olive oil, chili powder, lime juice and lime zest. Toss to mix. Allow to marinate in refrigerator for at least 1 hour, up to 6 hours.
  2. Skewer the marinated prawns. There should be a total of 8 skewers, with 5 to 6 prawns on each one.
  3. Grill the prawns over medium-high heat for 2 to 3 minutes per side. You will know they are done when they turn pink.
  4. In a large bowl, combine the avocado, tomato, garlic, artichoke hearts, capers, feta cheese, red onion, olive oil, lime juice, salt and pepper. Gently toss to mix. Refrigerate 1 hour. Divide the avocado feta salsa between 4 plates and top each one with 2 prawn skewers.

Notes

  • Storage: I recommend eating the salsa right away. The avocados will brown if stored. Prawns can be stored in the refrigerator for up to 3 days.
  • Reheating: I recommend reheating the prawns in a pan on the stove.
  • Category: Seafood Recipes
  • Method: Grilling
  • Cuisine: Mexican

Keywords: keto seafood recipes, low carb Mexican recipes, keto salsa recipes, how to grill prawns, chili lime prawns

**Recipe Originally Posted November 29th 2012 – Updated June 17th 2021**

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