Chili Lime Prawns with Avocado Feta Salsa
These Chili Lime Prawns with Avocado Feta Salsa make for a wonderfully fresh and light dinner. Tender, juicy grilled prawns, perfectly seasoned and marinated, paired with a cooling summer salsa made with fresh avocado, tomato, feta, capers, garlic, red onion, artichoke hearts and fresh citrus. Best of all, this dish can be made in less than 30 minutes. Storage: I recommend eating the salsa right away. The avocados will brown if stored. Prawns can be stored in the refrigerator for up to 3 days.
Reheating: I recommend reheating the prawns in a pan on the stove.
Make it with chicken: Make this Chili Lime Chicken Recipe instead of the grilled prawns.
Make it with beef: In case you haven't noticed, I am a big fan of the chili-lime flavor combo. This avocado feta salsa is also delicious served with this Chili Lime Flank Steak Recipe.
Swap the salsa: These chili lime prawns are also amazing served with this fresh Pineapple Salsa. They are also delicious served with this Roasted Corn Salsa.
- 1 ½ pounds prawns, cleaned and deveined
- 2 cloves garlic, minced
- 2 tablespoons gluten free soy sauce or coconut aminos
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Juice of 1 lime
- Zest of 1 lime
- chopped fresh cilantro, optional as garnish
- Lime wedges, for serving
- 1 large avocado - peeled, pitted, and cubed
- 1 small tomato - seeded and diced
- 3 cloves garlic, minced
- ¼ cup chopped artichoke hearts
- ¼ cup capers
- ¼ cup feta cheese
- ½ of a small red onion, chopped
- 3 tablespoons olive oil
- juice of 1 small lime
- sea salt and black pepper, to taste