Recipe: Chilli & Lime Prawns with Jalapeno, Mango and Tomato Salsa

by Michelle on January 9, 2010 · 2 comments

in Healthy Dinner,Healthy Lunch,Summer

This is a refreshing summer-time dish that is great as a light lunch or dinner. The salsa contains fresh mangoes for sweetness and jalapeno chillis for a bit of bite. The prawns are marinated in lime juice and chilli for a bit of a twist. Enjoy!

Update: check out The Coconut Mama’s review of this recipe!

Recipe: Chilli & Lime Prawns with Jalapeno, Mango and Tomato Salsa

Serves: 4-5

Jalapeno, Mango and Tomato Salsa

Salsa Ingredients:

  • two limes, juiced
  • 2 medium-sized mangoes (or 1 very large mango) peeled and cubed
  • 1 red (capsicum) bell pepper, chopped (stem, seeds and white pith discarded)
  • 1 yellow (capsicum) bell pepper, chopped (stem, seeds and white pith discarded)
  • 1 green (capsicum) bell pepper, chopped (stem, seeds and white pith discarded)
  • 1 red onion, roughly chopped (skin discarded)
  • 1 red chilli, sliced thinly (optional: seeds included – the seeds are hotter!)
  • 3 tomatoes, chopped
  • 1 jalapeno chilli, finely sliced
  • 1 large fresh avocado, mashed (variation: chop the avocados into cubes)
  • 1/2 cup coriander leaves and stems, finely chopped
  • pinch of ground black pepper and himilayan sea salt

Chilli and Lime Prawns 


  • 1/2 cup honey, melted (Nb: sugar-free option – you can make this without honey)
  • 1 lime, juiced
  • 1 red chilli, finely sliced
  • black pepper and himilayan sea salt, to taste
  • 10 fresh uncooked prawns
  • ghee or coconut oil (to cook with)

How to:

  1. Mix all the salsa ingredients, except the avocado, together in a bowl. Cover with cling wrap (or a plate) and put in the fridge. You can leave this in a fridge for a few hours until are ready to eat – they flavours will meld together creating a delicious salsa and the ingredients will stay fresh due to the lime juice.
  2. Marinate the praws for half an hour with the lime, chilli and honey(if using).
  3. After that time,  cook the prawns in a skillet with a bit of ghee or coconut oil until the prawns become opaque.
  4. To serve, spread some mashed avocado on a plate, place salsa on top and add the prawns. Season with salt and  pepper. Enjoy with extra lime juice and chili.

Hope you enjoy this recipe!

*Health Food Lover Food Renegade’s Fight Back Fridays January the 15th.



Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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