Description
Coriander flecked tropical grilled prawns with a chilli and mango fiery salsa to accompany, inspired by Mauritian beachside BBQ flavors.
Ingredients
Scale
- 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