Grilled prawns with peach salad

Grilled prawns with peach salad

Total: 50 min. | Active: 30 min.
lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / people: 253 kcal
, Fat: 12 g
, Carbohydrate: 9 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 organic lime, grated zest, juice set aside
2 tbsp olive oil
½ tbsp liquid honey
¾ tsp chilli powder
½ tsp smoked paprika
½ tsp salt
450 g argentinian red prawns, frozen, defrosted
4 long wooden skewers, soaked in water


1 avocado, cut into pieces
1 dl water
½ bunch coriander
1 red chilli pepper, finely chopped
½ tsp salt

To serve

1 peach, cut into wedges
300 g cherry tomatoes, cut in half
100 g rocket
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How it's done

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In a bowl, mix the lime zest with all the other ingredients up to and including the salt, add the prawns, mix, cover and marinate for approx. 20 mins. Thread the prawns onto the skewers.

Charcoal/gas/electric grill

Grill the skewers over/on a high heat (approx. 250°C) for approx. 1 min. on each side.


Puree the avocado, water, coriander, chilli pepper and salt with the reserved lime juice.

To serve

Plate up the peach, cherry tomatoes and rocket, drizzle with the dressing, serve with the prawn skewers.

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