Aussie-style grilled prawn skewers are marinated in chilli and ginger, served with a sweet garlic-lime sauce and a fresh mango, avocado and wild rocket salad.
About Aussie BBQ Prawns
Origins and tradition:
BBQ prawns are a well-loved part of Australian cuisine, shaped by the country’s long coastline and abundance of fresh seafood. The tradition of cooking seafood over an open fire has roots in Indigenous practices, while modern barbecue culture spread in the mid-20th century with the rise of outdoor gas grills. Prawns, especially those from Queensland and New South Wales, are among Australia’s most popular seafood. You’ll often find grilled prawn skewers at casual gatherings, particularly over the summer holidays like Christmas and Australia Day.
This recipe:
In this version, the prawns are marinated in a punchy mix of chilli, lime, ginger, and garlic and then grilled quickly on skewers. The zesty garlic-chilli sauce can be poured over the prawns or served on the side for dipping. The mango, avocado, and rocket salad add a fresh contrast and are topped with a simple citrusy dressing.
It might look simple, but every bite is layered with flavour, and it works whether you’re cooking prawns on the BBQ, using a grill, or just pan-frying. Give it a try!
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How to make grilled prawns with avocado salad
Marinate the prawns
Put the shallot, garlic, ginger, chilli, oil, lime juice, and rice vinegar in a blender and blitz until smooth (or you can finely chop). Season with salt and pepper, add the sugar and mix until it dissolves.
Pour the marinade over the prawns in a glass or plastic container (avoid metal), stir to coat, cover, and refrigerate for 30 minutes. Do not leave them longer, the acid will break them down.
Make the dipping sauce
Heat a little oil in a pan and gently fry the garlic for about a minute. Take it off the heat and pour into a small bowl or cup. Stir in the remaining sauce ingredients and set aside.
Prepare the salad
Wash the wild rocket, drain well, and place it in a salad bowl. Peel and chop the mango and avocado into bite-sized pieces and add to the bowl.
In a small jug, whisk together the balsamic vinegar, lemon juice, olive oil, sugar, salt, and pepper. Drizzle over the salad and toss gently to coat.
Cook the prawns
After marinating, cook the prawns using your preferred method. For barbecuing or grilling, thread them onto skewers first. Cook over a hot barbecue or under a preheated oven grill for 2–3 minutes on each side, until pink and just cooked through. If pan-frying, skip the skewers and cook the prawns in a little oil for the same time, turning once. Be careful not to overcook them, they’ll turn hard and rubbery quickly.
Serve hot with the garlic-chilli sauce spooned over or on the side for dipping, alongside the salad.
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Recipe Card
Grilled prawn skewers with avocado and mango salad
Ingredients
- 500-700 g prawns - or langoustines (scampi), shelled
MARINADE
- 1 shallot
- 1 red chilli
- 1 tsp grated ginger
- 3 garlic cloves
- 1 tbsp muscovado sugar
- 3-4 tbsp rice vinegar
- 4 tbsp oil
FINISHING SAUCE
- 2 garlic cloves
- 1 tbsp honey
- 1/2 tsp chilli powder
- 1/2 lime (juice and zest)
- 3-4 tbsp oil
- a pinch salt, black pepper - to taste
MANGO SALAD
- 1/2 ripe mango
- 1/2 avocado
- 1 cup wild rocket
- 1 tsp balsamic vinegar
- 1/2 tsp sugar
- 2-3 tbsp olive oil
- 1 tsp lemon juice
- a pinch salt, black pepper - to taste
Instructions
- Blitz the shallot, garlic, ginger, chilli, oil, lime juice, and rice vinegar until smooth (or finely chop and mix). Season with salt and pepper, stir in the sugar, and mix until dissolved. Pour over the prawns in a glass or plastic container, stir to coat, cover, and refrigerate for 30 minutes.
- Fry the garlic in a little oil for 1 minute, then transfer to a small bowl. Stir in the remaining sauce ingredients and set aside.
- Wash and dry the rocket. Peel and cut the mango and avocado into bite-sized pieces and place them in a salad bowl. In a small cup, whisk the balsamic vinegar, lemon juice, olive oil, sugar, salt, and pepper, then pour over the salad and toss gently to coat.
- After marinating, thread the prawns onto skewers if barbecuing or grilling. Cook over a hot barbecue, under a preheated grill (200 ℃) or in a frying pan with little oil (~1-2 tbsp) for 2-3 minutes per side, until pink and just cooked through.