I first made this dish at a beach house in Mauritius where the prawns were bought that morning from a fisherman walking door to door with a bucket. Twenty large prawns marinated in chopped coriander, olive oil, lime juice, salt, and pepper for an hour, then grilled on a hot griddle pan for two to three minutes per side. Served with a mango chili salsa of diced ripe mango, finely chopped red chili, lime juice, and fresh mint.
The salsa takes five minutes to make and the mango needs to be sweet and ripe. The chili is the heat, the lime is the acid, and the mint cools everything after the chili arrives. Spooned over the prawns, the salsa melts slightly against the warm shells. We keep making this on repeat every time the grill comes out.
Tips for Making Coriander Prawns with Mango Salsa
Marinate for at least an hour
Coriander, olive oil, and lime juice. The longer the prawns sit, the more the coriander flavour penetrates. An hour is minimum. 
Do not marinate for more than two hours. The lime juice starts to cure the prawns and changes the texture.
Dice the mango small
Small cubes, about the size of a blueberry. Small pieces distribute evenly over the prawns and release more juice.
Use a ripe mango. Squeeze it gently. It should give slightly. Under-ripe mango is sour and hard.
Grilled Prawns and Chilli Mango Salsa
- Total Time: 135 minutes
- Yield: 10 servings 1x
Description
Coriander flecked tropical grilled prawns with a chilli and mango fiery salsa to accompany, inspired by Mauritian beachside BBQ flavors.
Ingredients
- 20-25 large raw prawns
- 2 tablespoons coriander leaves, chopped
- 1 tablespoon olive oil
- 1 lime, juiced
- Salt and pepper to taste
- 1 ripe mango, diced
- 1 red chilli, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon fresh mint, chopped
Instructions
- In a bowl, mix the prawns with coriander, olive oil, lime juice, salt, and pepper. Allow to marinate for at least 1 hour.
- Preheat a griddle pan over medium-high heat.
- Grill the prawns for 2-3 minutes on each side until cooked through.
- For the salsa, combine mango, chilli, lime juice, and mint in a bowl. Mix well.
- Serve the grilled prawns with the mango chilli salsa on the side.
Notes
For best results, allow the prawns to marinate for the full 2 hours to absorb all the flavors. If you don’t have a griddle pan, a regular frying pan will work, but you may not get the same char. This dish pairs well with a light salad or steamed rice. Leftover salsa can be stored in the fridge for up to 2 days.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mauritian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8
- Sodium: 300
- Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw completely in cold water, peel, devein, and pat dry before marinating. The flavour is close to fresh if they were frozen properly.
What kind of chili?
One red chili, finely chopped. Thai bird chili for more heat. A milder red chili for less. Remove the seeds if you want flavour without intense spice.
What should I serve this with?
Rice, flatbread, or a green salad. The prawns and salsa are light, so a starch on the side makes it a full meal.
