Description
A vibrant and flavorful dish featuring spicy chilli lime prawns paired with a fresh and tangy mango salsa. Perfectly cooked on the stovetop, these succulent prawns are marinated with zesty lime and warm spices, then served with a sweet and mildly spicy mango salsa that adds a refreshing contrast. Ideal for a quick and light main course that’s both gluten-free and packed with bold flavors.
Ingredients
Scale
For the Prawns
- 1 pound large raw prawns, peeled and deveined
- 2 tablespoons olive oil
- Zest and juice of 2 limes
- 1 teaspoon chilli powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mango Salsa
- 1 ripe mango, finely diced
- 1/4 cup red onion, finely diced
- 1 small red chilli, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- Pinch of salt
Instructions
- Marinate the Prawns: In a bowl, toss the prawns with olive oil, lime zest, lime juice, chilli powder, smoked paprika, cumin, salt, and black pepper until well coated. Let them marinate for 10 minutes to absorb the flavors.
- Prepare the Mango Salsa: While the prawns marinate, combine the diced mango, red onion, red chilli, cilantro, lime juice, honey, and a pinch of salt in a small bowl. Stir gently to mix and set aside.
- Cook the Prawns: Heat a large skillet or grill pan over medium-high heat. Arrange the prawns in a single layer, cooking for 2 to 3 minutes on each side until they turn pink, become opaque, and develop a slight char.
- Serve: Remove the prawns from the heat immediately to avoid overcooking. Serve hot, topped generously with the tangy mango salsa. Enjoy over rice, in tacos, or paired with a fresh green salad.
Notes
- Do not overcook the prawns, as they cook very quickly and can become tough.
- This dish pairs wonderfully with steamed rice, soft tacos, or fresh green salads.
- The mango salsa can be prepared ahead and refrigerated for up to 2 hours to enhance flavor meld.
