Nothing screams summer like BBQ prawns. Teamed with a light and tasty salsa for a unique and refreshing twist.

Serves 2. Each prawn contains 135 kJ; 0g carbs, 4g protein, 2g fat and 0g fibre.


12 green king prawns, peeled and deveined, tails left intact

4 bamboo skewers, soaked in water


1 tb smoked paprika

1 tb Dijon mustard

2 cloves garlic, crushed

¾ tsp thyme or lemon thyme

Juice and zest of 1 lemon

2 tb extra virgin olive oil

MANGO SALSA (optional)

2 large mango, peeled and diced

1 avocado, peeled, destoned and diced

½ small red onion, diced

1 handful coriander, finely chopped

1 clove garlic, crushed

1 tbsp olive oil

1 lime, juiced


1. Mix all marinade ingredients together.

2. Place the prawns in a large bowl and combine with marinade and season with salt and pepper. Cover and refrigerate for at least 1 hour to infuse flavours.

3. When ready to cook, preheat barbecue or grill fry pan to medium-high heat. Lift prawns out of marinade and thread 3 prawns on to each bamboo skewer. Season prawns with a little salt and cook prawns for 2-3 minutes, turning once.

4. Serve prawn skewers with mango salsa and fresh lemon wedges. Garnish with coriander. Enjoy with a wholegrain flat bread (optional).


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