Barbecued prawns with avocado pico de gallo

title="Barbecued prawns with avocado pico de gallo"
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(2) Rate it

• 0:30 Prep


• 0:10 Cook


• 
  6 Servings


• Capable cooks

Light and deliciously tangy, this prawn and salsa combo is the perfect alfresco starter.

Featured in
Nutrition information, Mexican recipes

Ingredients

• 2 tablespoons olive oil


• 2 garlic cloves, crushed


• 3 teaspoons ground coriander


• 30 (about 100g each) large green prawns, peeled leaving tails intact, deveined

Avocado pico de gallo

• 3 tomatoes, seeded, finely chopped


• 1 avocado, coarsely chopped


• 1 small red onion, finely chopped


• 1/2 cup chopped fresh coriander


• 2 1/2 tablespoons fresh lemon juice


• 1 1/2 tablespoons olive oil


• 1/4 teaspoon ground coriander


• 1/4 teaspoon ground cumin

Method

• 
  
  
  Step 1
  
  
  
  
  Combine the oil, garlic and coriander in a small bowl. Place the prawns on a plate. Brush both sides of each prawn with the oil mixture. Cover with plastic wrap and place in the fridge until required.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To make the avocado pico de gallo, combine the tomato, avocado, onion, fresh coriander, lemon juice, oil, ground coriander and cumin in a bowl. Toss to combine.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat a barbecue flat plate on high. Cook the prawns for 2-3 minutes each side or until the prawns curl and change colour. Transfer to a serving platter. Top with the avocado pico de gallo.
  
  
  

Nutrition

• 2050 kj

  Energy




• 22g

  Fat Total




• 4g

  Saturated Fat




• 2g

  Fibre




• 71g

  Protein




• 507mg

  Cholesterol




• 1195.05mg

  Sodium




• 1g

  Carbs (sugar)




• 2g

  Carbs (total)

All nutrition values are per serve

Notes

Pico de gallo is a Mexican-style salsa that goes perfectly with chargrilled prawns.

• Author: Liz Macri


• Image credit: Ian Wallace


• Publication: Australian Good Taste

Source: taste.com.au