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Coconut & ginger marinated prawns with sweet and sour mango salsa

Prep time
15 mins
Cooking Time
20 mins
Serves
4
Coconut & ginger marinated prawns with sweet and sour mango salsa
  • 600g MSC-certified Tiger prawns, peeled, de-veined, heads removed (look for the blue fish tick label)
  • 1 cup tequila or coconut water 
  • 1 tsp minced ginger 
  • Juice and rind of 3 limes 
  • ¼ tsp minced chilli 
  • 1 clove minced garlic 
  • Mango - on the greener side
  • Chili, minced 
  • Coriander, chopped fine  
  • 1 tbsp honey
  • 2 Lime juice & rind  
  • Smashed avocado
  • Tortillas or Gem lettuce leaves 
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.


The MSC blue fish tick

 

My coconut water marinated prawns with sweet and sour mango salsa are a celebration of light, fresh, zingy summer flavours designed to be whipped up in the sun with your friends and family.

  1. Preheat your BBQ on high heat.
  2. To make the marinade, mix 1 cup (250ml) of tequila or coconut water, ginger, lime juice/rind, chilli and garlic in a bowl or container. Add prawns, then cover and marinate in the fridge for 10-20 minutes.
  3. While the prawns are marinating, make your salsa. Mix the mango, chilli, coriander, honey, lime juice, rind, salt, and pepper in a bowl. 
  4. Skewer each prawn lengthways down the spine towards the tail, then barbecue for 2 minutes on each side until golden. 
  5. Serve on a tray with a side of smashed avocado, your sweet and sour salsa, and a mix of little gem lettuce leaves (for gluten-free) or tortillas.

View the recipe video >

    Ingredients

    Method

    • 600g MSC-certified Tiger prawns, peeled, de-veined, heads removed (look for the blue fish tick label)
    • 1 cup tequila or coconut water 
    • 1 tsp minced ginger 
    • Juice and rind of 3 limes 
    • ¼ tsp minced chilli 
    • 1 clove minced garlic 
    • Mango - on the greener side
    • Chili, minced 
    • Coriander, chopped fine  
    • 1 tbsp honey
    • 2 Lime juice & rind  
    • Smashed avocado
    • Tortillas or Gem lettuce leaves 
    When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.


    The MSC blue fish tick

     

    My coconut water marinated prawns with sweet and sour mango salsa are a celebration of light, fresh, zingy summer flavours designed to be whipped up in the sun with your friends and family.

    1. Preheat your BBQ on high heat.
    2. To make the marinade, mix 1 cup (250ml) of tequila or coconut water, ginger, lime juice/rind, chilli and garlic in a bowl or container. Add prawns, then cover and marinate in the fridge for 10-20 minutes.
    3. While the prawns are marinating, make your salsa. Mix the mango, chilli, coriander, honey, lime juice, rind, salt, and pepper in a bowl. 
    4. Skewer each prawn lengthways down the spine towards the tail, then barbecue for 2 minutes on each side until golden. 
    5. Serve on a tray with a side of smashed avocado, your sweet and sour salsa, and a mix of little gem lettuce leaves (for gluten-free) or tortillas.

    View the recipe video >

      Peel the difference this Christmas

      From sustainable wild-caught seafood to tasty chefs’ recipes, this Christmas, peel the difference by choosing MSC-certified sustainable seafood.

      Peel the difference this Christmas