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
Ingredients:
- 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:
- 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.
- Marinate the praws for half an hour with the lime, chilli and honey(if using).
- After that time, cook the prawns in a skillet with a bit of ghee or coconut oil until the prawns become opaque.
- 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.
Michelle
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 healthfoodlover.com. 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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