Check out some of my other favorite low carb recipes:
- Creamy Mexican Slow Cooker Chicken
- Mexican “Rice”
- 30 Ways to Jazz Up Boring Chicken
- Green Chili Chorizo and Chicken Mexican Casserole
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Ingredients
- For the prawns
- 1 lb. Prawns – Cleaned and Deveined – I used size 16/20 (This means there are 16-20 per pound)
- 2 Cloves Garlic – Minced
- 2 Tbs. Soy Sauce or Coconut Aminos
- 2 Tbs. Olive Oil
- 1 tsp. Chili Powder
- 1 Lime – Juice and Zest
- Skewers
- For the salsa
- 1 Large Avocado – peeled, pitted, and cubed
- 1 Roma Tomato – Chopped
- 3 Cloves Garlic – Minced
- 1/4 Cup Artichoke Hearts – Chopped
- 1/4 Cup Capers
- 1/4 Cup Feta Cheese
- A Few Slices of Red Onion – Chopped
- 3 Tbs. Olive Oil
- Juice of 1 Small Lime
- Sea Salt and Pepper – to taste
- Optional – 1 Tbs. Cilantro – Chopped
Instructions
For the prawns
If you did not purchase pre-cleaned prawns, clean and de-vein the prawns.
In a large bowl, combine prawns, minced garlic, soy sauce, olive oil, chili powder and the juice and zest of one lime. Allow to marinate in refrigerator for at least 1 hour.
For the salsa
In a large bowl, combine avocado, tomato, minced garlic, artichoke hearts, capers, feta cheese, red onion, olive oil, lime juice, salt and pepper. Refrigerate 1 hour. You do not have to refrigerate this before serving but doing so allows all of the flavors to really come together.
Skewer prawns and grill using a grill pan or a barbecue. Prawns cook very fast and will only take 2-3 minutes per side. You will know they are done when they turn nice and pink. Divide salsa into 4 portions, top with prawn skewers. SERVE AND ENJOY!
Makes 4 servings:
1 Serving:
Calories: 236
Carbs: 6 net g
Fat: 7.75 g
Protein: 23.75 g
Calories: 236
Carbs: 6 net g
Fat: 7.75 g
Protein: 23.75 g
