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BBQ prawn skewers with corn salsa

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Ingredients

  • Grated rind and juice of 1 lime, plus lime wedges, to serve

  • 1 garlic clove, crushed

  • 2 tablespoons olive oil

  • 1.2kg large green king prawns, peeled, deveined, tails intact

  • 500g frozen corn kernels

  • 1 avocado, cut into 1cm cubes

  • 250g Roma or cherry tomatoes, quartered

  • 1 cup coriander leaves

 

Method

  1. Combine lime rind, garlic, 1 tablespoon of oil and prawns in a large bowl and season. Thread 4 prawns onto each of 12 bamboo skewers (see Tip) and set aside.

  2. Cook corn kernels in a saucepan of boiling water for 2-3 mins, until just tender. Drain, rinse immediately under cold water, then drain again.

  3. Combine corn, avocado, tomato, coriander, lime juice and remaining oil in a bowl.

  4. Preheat a barbecue grill on high. Cook skewers for 3-4 mins each side, until prawns are pink and opaque. Serve on salsa with lime wedges.

Tip: Soak bamboo skewers in water for 30 minutes before threading prawns to avoid burning.

 

Recipe and image reproduced with permission © 2016 National Heart Foundation of Australia. For other healthy recipe ideas, visit heartfoundation.org.au/recipes or phone 1300 362 787.

The Heart Foundation’s Mums United is all about helping Australian mums and their families take small, easy steps towards a healthier lifestyle. Together we’re changing the shape of Australia.

 

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