This recipe not only celebrates the sweetness of fresh prawns but also combines delightful textures and flavors, making it an exceptional choice for a healthy lunch or an easy prawn appetizer.
Ingredients
Scale:
1 pound large prawns, peeled and deveined
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper, to taste
2 ripe avocados, halved and pitted
1 cup cooked quinoa or brown rice
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup cilantro, chopped
1 ripe mango, diced
1/2 red bell pepper, diced
1 small jalapeño, minced
2 tablespoons red onion, finely chopped
Juice of 1 lime
Salt, to taste
Instructions
Prepare the Prawn Marinade: In a mixing bowl, combine olive oil, lime juice, minced garlic, smoked paprika, cumin, and season with salt and pepper. Whisk until well blended.
Marinate the Prawns: Add the cleaned prawns to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes to an hour.
Make the Mango Salsa: In another bowl, combine diced mango, red bell pepper, jalapeño (if using), red onion, cilantro, lime juice, and salt. Mix gently.
Cook the Quinoa or Rice: If using quinoa, rinse it under cold water. Combine with 2 cups of water in a saucepan, bring to a boil, then reduce heat and simmer for about 15 minutes. Fluff with a fork.
Grill the Prawns: Preheat your grill or grill pan over medium-high heat. Thread the marinated prawns onto skewers and grill for about 2-3 minutes on each side.
Assemble the Bowls: In the halved avocados, add a scoop of quinoa or brown rice at the bottom. Top with grilled prawns, cherry tomatoes, red onion, and cilantro.
Top with Mango Salsa: Spoon the mango salsa over the assembled bowls and drizzle with additional lime juice if desired.
Serve and Enjoy: Serve the bowls immediately while the prawns are warm and the avocados are fresh.
