Grilled cumin prawns with avocado salsa

These grilled cumin prawns with avocado salsa make a quick and healthy dinner any night. Any left-over prawns are also delicious served over a simple garden salad and lemon vinaigrette for lunch the next day. Use wooden skewers for ease of grilling the delicate prawns.

Alternate cherry tomatoes and prawns on the skewer

In this recipe the prawns are marinated in fresh flavors such as thyme, shallots and smokey cumin. But what really makes this dish pop is the fresh avocado salsa accompaniment. It adds creaminess, texture and acidity. The avocado salsa is best made just 10 – 15 minutes before serving. When I first made this dish, my family said “this avocado salsa is sooooo good!” In fact, it makes a great twist on classic guacamole for taco night. So you really get two recipes in one with this post.

Prawns hot off the grill

In addition to prawns, fresh cherry tomatoes are threaded on the skewers. Grilled cherry tomatoes are a favorite of mine. And the best part is you only need about 4 minutes per side to cook up both the prawns and the tomatoes. That means dinner is ready quick!

Typically with avocado, I use lime juice. However, this recipe calls for lemon. I was pleasantly surprised how good the lemon flavor is with the prawns and avocado. It’s nice to change things up now and then.

Simple, fresh and tasty grilled cumin prawns

I love finding easy new recipes for fresh seafood. I’m sure we’ll enjoy these grilled cumin prawns with avocado salsa for family BBQs and outdoor dining when the weather is nice.

If you like prawns and avocados, I think you’ll love this recipe. Give it a try and let me know how you liked it.

Happy cooking! Michelle

If you make any of my recipes, use #northwestspoon and share your photo.

Grilled cumin prawns with avocado salsa

Need a quick and healthy dinner? You’ll love these marinated and grilled cumin prawns. Fresh avocado salsa makes this dish pop by adding creaminess, texture and acidity. Visit pineneedlesinmysalad.com for tips about this recipe and more.

Serves 4

Marinade for prawns

1. 20 – 24 prawns, peeled and deveined

2. 1/4 cup extra virgin olive oil

3. 1 tbsp dried thyme

4. 2 tbsp minced shallots (or red onion)

5. 1 tbsp cumin

6. 1 pinch sea salt

7. 1 pinch freshly ground black pepper

8 wooden skewers

1. 1 package cherry tomatoes (about 20)

2. juice of 1/2 a lemon drizzle over cooked prawns

3. 2 tbsp fresh basil, torn sprinkle over cooked prawns

Avocado salsa

1. 1 large ripe Hass avocado

2. 2 tbsp chopped red onion

3. 1 Roma tomato, chopped

4. 1-2 tbsp cilantro, chopped

5. juice of 1/2 a lemon

6. 2 tbsp extra virgin olive oil

7. 2 tsp white vinegar

8. 1 pinch sea salt

9. 1 pinch freshly ground black pepper

Instructions

1. In a medium-sized bowl, combine all the ingredients for the marinade. Toss to coat the prawns. Marinate the prawns in the fridge for 2 – 3 hours.

2. Plan ahead and soak the wooden skewers in water for 30 minutes before grilling. Alternate skewering the prawns and cherry tomatoes onto the skewers.

3. Prepare the avocado salsa before grilling the prawns. Toss all the ingredients for the avocado salsa in a bowl and let it chill in the fridge about 10 – 15 minutes before serving.

4. Grill the prawns for about 4 minutes per side or until they turn pink. Remove from the grill and drizzle the juice from 1/2 a lemon and the 2 tbsps of fresh torn basil over them. Serve with the avocado salsa immediately.

#avocado #prawns