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.
Ingredients in Chili Lime Prawns
Ingredient Notes
Step by Step Instructions
How to Make Chili Lime Shrimp with Avocado Feta Salsa
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.
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.
Recipe Tips and Variations
Side Dish Suggestions
Frequently Asked Questions
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.
Yes! However, if you make the salsa ahead of time, I recommend adding in the avocado right before serving.
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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Chili-Lime Grilled Prawns with Avocado Feta Salsa
- 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.
Ingredients
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 (I use this brand) code kyndraholley for $5 off
- 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
- 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.
- Skewer the marinated prawns. There should be a total of 8 skewers, with 5 to 6 prawns on each one.
- Grill the prawns over medium-high heat for 2 to 3 minutes per side. You will know they are done when they turn pink.
- 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.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood Recipes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Calories: 562
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**
Amanda says
Made this last night!
Didn’t have red onion so used sweet bulb onion instead.
Used jumbo shrimp - and sautéed stovetop.
Had leftovers for lunch today.
This recipe is fantastic!
THANK YOU!
★★★★★
Carol says
This was excellent...really enjoyed it. I didn't have the artichoke hearts, and the salsa was fine without them, but I'll have some next time I make this. The marinade was also excellent. I'll definitely make this again. Thank you so much for posting the recipe.
★★★★★
Angela Young says
I made this but I used smaller shrimp and mixed it all together in a low carb wrap....so good! .
★★★★★
KCR says
My husband and I just tried this recipe and thoroughly enjoyed it. The Avocado Feta Salsa was a really refreshing change. Super tasty and easy to make.
★★★★★
Rachael S says
Kyndra, WOW. I would never have thought to try the flavors of this salsa together, but they really work. My non-keto fiancee called this "great food." And the shrimp are great on their own too; now I want to try it with a tropical salsa!
Allana says
I would never had thought to put artichoke hearts or capers in my salsa but that sounds absolutely delicious!!
Joanna Broadbent says
Yum!!!!
Stacy Norman says
Would love to try the almonds! Sound delicious!
JP says
I just ate,but this is making me want to eat again!