When warm summer evenings beckon for outdoor cooking, there’s nothing quite like the sizzling sound of prawns grilling on the barbecue. Bring a taste of sunshine to your plate with these Chilli Lime Prawns paired with a refreshing Tangy Mango Salsa. The moment that tangy marinade hits plump, juicy prawns, you’re transported to a relaxed, sun-drenched beachside.
The interplay between spicy lime and the sweet burst of mango makes this dish not just a meal but an experience to savor. I stumbled upon this delightful combination one summer afternoon, experimenting with what I had on hand, and now it’s a go-to for potlucks and family gatherings alike. With just a few simple ingredients, it transforms everyday prawns into a culinary highlight—perfect for those tired of the same old fast food. Get ready to impress your guests or simply indulge in a delicious dinner that feels like a mini tropical getaway!
Why are Chilli Lime Prawns with Tangy Mango Salsa perfect?
Bold flavors: The zesty lime marinade contrasts beautifully with the sweetness of the mango salsa, creating a taste explosion.
Quick and easy: This recipe comes together in under 30 minutes, making it a fantastic option for busy weeknights or spontaneous barbecues.
Crowd-pleaser: With its vibrant colors and fresh ingredients, it’s sure to wow family and friends at any gathering.
Healthy choice: Packed with protein and vitamin C, these prawns are not only delicious but nutritious too! Pair it with a fresh green salad for a complete meal or try it out with coconut rice for a tropical twist.
Versatile: Feel free to customize the salsa with seasonal fruits or adjust the heat level to suit your tastes.
Chilli Lime Prawns Ingredients
• Get ready to create a flavor-packed dish!
For the Prawns
- Tiger Prawns – Large, raw, peeled, and deveined prawns are ideal as the main protein source; you can substitute them with shrimp if needed.
- Vegetable Oil – This helps prevent sticking while grilling and enhances flavor; olive oil is a perfect alternative.
For the Marinade
- Long Red Chilli (1) – Adding heat and flavor; substitute with jalapeño for a milder kick.
- Coriander (2 tbsp) – Provides fresh aroma; if unavailable, parsley works great too.
- Mint (2 tbsp) – This herb adds a refreshing taste; omit if needed for a simpler flavor.
- Garlic (1 clove) – Grated to enhance flavor; you can use garlic powder for a milder twist.
- Fish Sauce (2 tsp) – Brings umami and depth; soy sauce can be used for a non-fish alternative.
- Sweet Paprika (¼ tsp) – Adds color and mild sweetness; smoked paprika gives a deeper flavor.
- Lime Zest and Juice (1 lime) – This brightens the dish with acidity; fresh lemon juice can be a substitute.
For the Mango Salsa
- Mango (1 large) – Diced for sweetness and texture; avocado can be used for creaminess instead.
- Cucumber (½ small) – Offers crunch and freshness; jicama is a delicious alternative.
- Coriander (2 tbsp) – A generous amount for freshness; parsley makes a fine substitute.
- Mint (2 tbsp) – Adds refreshing notes to the salsa; if unavailable, feel free to omit it.
- Thai-style Tamarind Vinaigrette (4 tbsp) – Introduces tanginess; mix vinegar and sugar for a quick homemade version.
- Roasted Peanuts (1 tbsp) – Chopped for crunch and richness; leave them out for a nut-free dish.
This vibrant recipe promises to elevate your summer BBQ experience with its delightful combination of Chilli Lime Prawns and Tangy Mango Salsa!
How to Make Chilli Lime Prawns with Tangy Mango Salsa
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Combine Ingredients: In a mixing bowl, whisk together the marinade ingredients: red chilli, coriander, mint, garlic, fish sauce, sweet paprika, lime zest, and juice. This fragrant blend sets the tone for your prawns!
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Marinate Prawns: Spoon half of the marinade over the tiger prawns, ensuring they’re well coated. Reserve the other half for later use, allowing the prawns to soak in the flavors for at least 10 minutes or overnight for a deeper taste.
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Skewer Prawns: If using skewers, thread the marinated prawns on them for easier grilling. This step makes handling them on the grill a breeze—plus, it adds a fun presentation!
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Preheat the Grill: Heat your grill or a non-stick frying pan over high heat, adding a brush of vegetable oil to prevent sticking. Aim for an inviting sizzling sound when you’re ready to add the prawns.
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Grill Prawns: Place prawns on the grill and cook for 2-3 minutes on each side until they turn opaque and firm. The prawns should have a beautiful char while remaining juicy inside.
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Toss with Marinade: Once grilled, transfer the prawns to a shallow dish and toss them gently with the reserved marinade to boost flavor.
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Prepare Mango Salsa: In a separate bowl, mix the diced mango, cucumber, coriander, mint, tamarind vinaigrette, and roasted peanuts (if using). Gently toss to combine and allow the fresh flavors to mingle.
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Serve and Enjoy: Serve your beautifully grilled Chilli Lime Prawns alongside the vibrant mango salsa for dipping. Each bite will transport you straight to a sunny beachside feast!
Optional: Add a sprinkle of lime juice over the prawns for an extra punch of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Chilli Lime Prawns
- Don’t Overcook: Ensure prawns are grilled just until they turn opaque; overcooking can make them rubbery. Aim for 2-3 minutes per side.
- Marinating Magic: Allowing the prawns to marinate for at least 10 minutes, or ideally overnight, intensifies flavors in your Chilli Lime Prawns.
- Skewer Safety: Use skewers for easier handling on the grill, but don’t worry if you prefer to grill directly; just be careful when flipping!
- Fresh Ingredients Matter: Fresh herbs and ripe mango significantly elevate the dish; opt for seasonal produce for the best taste in your salsa.
- Adjust the Heat: If you’re sensitive to spice, start with less chili in the marinade and adjust to your taste; jalapeños can be a milder option.
How to Store and Freeze Chilli Lime Prawns
Fridge: Store any leftover Chilli Lime Prawns in an airtight container in the refrigerator for up to 2 days.
Freezer: For longer storage, freeze the marinated prawns in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
Reheating: To reheat, thaw the prawns overnight in the fridge and warm gently on a grill or in a skillet until heated through. Avoid overheating to keep them juicy.
Salsa Storage: Keep mango salsa in an airtight container in the fridge for up to 1 day, but enjoy fresh for the best flavor and texture.
What to Serve with Chilli Lime Prawns with Tangy Mango Salsa?
Creating a delicious spread elevates the whole dining experience, transforming a dish into a sensational feast.
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Coconut Rice: The creamy sweetness of coconut rice complements the zesty prawns, making each bite a holiday in the tropics.
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Fresh Green Salad: A crisp salad with vibrant greens and citrus dressing enhances freshness, balancing the rich flavors of the prawns.
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Grilled Corn on the Cob: Charred sweet corn adds a delightful crunch and a touch of summer sweetness, perfect alongside the spicy prawns.
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Garlic Butter Bread: Warm, crusty bread slathered with garlic butter provides the ideal vehicle for mopping up any leftover salsa.
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Pineapple Coleslaw: The creamy, fruity kick of coleslaw with pineapple adds a tangy contrast, echoing the tropical vibes of your main dish.
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Mojitos: Refreshing mojitos, with mint and lime, offer a cooling contrast and make each meal feel like a festive getaway.
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Lemon Sorbet: A light and refreshing sorbet serves as a palate cleanser, rounding out your meal with a sweet and tangy finish.
Chilli Lime Prawns Variations
Feel free to get creative and tailor this recipe to suit your tastes!
- Dairy-Free: Swap fish sauce with soy sauce for a non-fish alternative while keeping the rich umami flavor intact.
- Vegetarian: Replace prawns with cubes of firm tofu, marinating them in the same zesty mixture to soak up those vibrant flavors.
- Gluten-Free: Use tamari instead of soy sauce to ensure a gluten-free seasoning without losing any of that delicious taste.
- Fruit Twist: Experiment with different fruits like diced pineapple or kiwi in the mango salsa for a tropical twist that brightens each bite.
- Spicier: For an added kick, include sliced fresh jalapeños in the marinade, adjusting the amount to suit your heat preference.
Want something a bit mellower? Try adding extra lime zest and juice, providing a bright yet mild balance to the heat.
- Fresh Herbs Swap: If you’re out of mint or coriander, finely chopped basil or even chives can add an aromatic twist to the salsa.
- Nut-Free: Omit the roasted peanuts in the salsa for a delightful crunch while keeping it nut-free. A sprinkle of sunflower seeds can add texture without the allergens.
Each of these variations will add new dimensions to your dish, allowing your taste buds to embark on a delightful culinary adventure!
Make Ahead Options
These Chilli Lime Prawns with Tangy Mango Salsa are perfect for meal prep, allowing you to enjoy flavorful seafood with minimal fuss on busy weeknights. You can marinate the prawns in the lime-chili mixture for up to 24 hours in advance, ensuring that the flavors penetrate deeply for delicious results. The mango salsa can also be prepared up to 3 days ahead—just keep it refrigerated to maintain its freshness. For serving, simply grill the marinated prawns right before your meal and toss the salsa again to bring everything back to life. This thoughtful prep not only saves time but guarantees a vibrant, satisfying dish that’s just as delicious as if you made it on the spot!
Chilli Lime Prawns with Tangy Mango Salsa Recipe FAQs
What type of prawns are best for this recipe?
I recommend using large, raw, peeled, and deveined tiger prawns for their flavor and texture. However, if they are unavailable, you can easily substitute them with shrimp, which will work just as well!
How do I store leftover Chilli Lime Prawns?
Store any leftover Chilli Lime Prawns in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a grill or in a skillet over low heat until warmed through, which should only take a few minutes to keep them juicy.
Can I freeze the Chilli Lime Prawns?
Absolutely! For freezing, lay the marinated prawns in a single layer on a baking sheet. Once frozen solid, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and grill as directed!
How can I prevent the prawns from overcooking?
To avoid rubbery prawns, keep an eye on the cooking time. Grill them for no longer than 2-3 minutes per side until they turn opaque and firm. They cook quickly, so it’s best to remove them from the heat as soon as they look done!
Is this recipe suitable for people with nut allergies?
Yes! You can simply omit the roasted peanuts in the mango salsa to make it safe for those with nut allergies. The dish will still be delicious and maintain its vibrant flavors without the added crunch.
How ripe should my mango be for the salsa?
Choose a ripe mango that gives slightly when you press it, indicating it’s soft and sweet inside. However, if you can only find firmer mangoes, they can work as well! Just be sure to chop it into smaller pieces for a better texture in the salsa.
Chilli Lime Prawns with Tangy Mango Salsa for BBQ Bliss
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the marinade ingredients: red chilli, coriander, mint, garlic, fish sauce, sweet paprika, lime zest, and juice.
- Spoon half of the marinade over the tiger prawns, ensuring they’re well coated. Reserve the other half for later use.
- If using skewers, thread the marinated prawns on them for easier grilling.
- Heat your grill or non-stick frying pan over high heat with a brush of vegetable oil.
- Place prawns on the grill and cook for 2-3 minutes on each side until they turn opaque and firm.
- Transfer the prawns to a shallow dish and toss them gently with the reserved marinade.
- In a separate bowl, mix the diced mango, cucumber, coriander, mint, tamarind vinaigrette, and roasted peanuts. Gently toss to combine.
- Serve your beautifully grilled Chilli Lime Prawns alongside the vibrant mango salsa.