Can I use pre-cooked prawns?

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.

Can the avocado feta salsa be made ahead of time?

Yes! However, if you make the salsa ahead of time, I recommend adding in the avocado right before serving.

How can I cook the prawns without a grill?

If you do not have a grill or a grill pan, you can marinate the prawns and then sauté them in a skillet.

Chili Lime Prawns with Avocado Feta Salsa

Name: Chili-Lime Grilled Prawns with Avocado Feta Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 1/2 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; 1 large avocado - peeled, pitted, and cubed; 1 small tomato - seeded and diced; 3 cloves garlic, minced; 1/4 cup chopped artichoke hearts; 1/4 cup capers; 1/4 cup feta cheese; 1/2 of a small red onion, chopped; 3 tablespoons olive oil; juice of 1 small lime; sea salt and black pepper, to taste

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

Units Scale

For the Chili Lime Grilled Prawns

1 1/2 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
1/4 cup chopped artichoke hearts
1/4 cup capers
1/4 cup feta cheese
1/2 of a small red onion, chopped
3 tablespoons olive oil
juice of 1 small lime
sea salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

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