4 Servings
Prep Time
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Make your next barbeque night a hit with these fantastic fuss-free chilli prawns and fresh salsa. So delicious and light too!


  • 16 large prawns, remove shell then devein, leaving tails intact
  • 16 bamboo skewers, soak
  • 2 tbsps olive oil
  • 1 tsp chilli powder
  • 1 clove garlic, crush


  • 1 large avocado, peel, remove seed and chop
  • 1 cucumber, remove core and chop
  • 1 small bunch coriander leaves, chop
  • ½ red onion, chop finely
  • Juice of 1 lime
  • 2 cloves garlic, crush
  • Salt and pepper, to taste

Thread each prawn onto a skewer, pushing tip through centre of tail. In a small bowl, combine oil, chilli and garlic. Brush over prawns to coat.


Heat a barbecue plate or char-grill pan over medium fire. Grill prawns 1 to 2 mins each side until cooked through and lightly charred.


To prepare salsa, combine all ingredients in a bowl. Season with salt and pepper to taste. Serve with prawns.

Photo: Bauer/Brett Stevens

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