Lime chilli and coriander prawn skewers with avocado salad

Lime chilli and coriander prawn skewers with avocado salad

A fantastic addition to any BBQ, give these tasty prawn skewers a go.


  • 300g raw king prawns
  • ½ lime juice
  • Small bunch coriander, finely chopped
  • 1 tbsp. olive oil
  • ½ red chilli, finely chopped
  • ½ bulb garlic, finely chopped
  • Salt and pepper
  • Salad
  • 1 x avocado (150g), chopped
  • 200g cherry tomatoes, chopped
  • 1 red pepper (160g), chopped
  • 80g rocket leaves
  • ½ tbsp olive oil
  • ½ lime juice
  • salt and pepper
  • 2 x 200g baking potatoes
  • 20g butter

Preparation time:

Cooking time:

Skill level:





  1. Preheat the oven 200C. Prick the baked potatoes with a fork and place in the oven for 1 hour or until cooked through.

  2. Make the marinade by mixing ½ lime juice, 1 tbsp. olive oil, small bunch coriander, chilli, garlic, salt and pepper.

  3. Add your prawns to your marinade and leave for 20-30 minutes in the fridge.

  4. Meanwhile make your salad by mixing together the avocado, tomatoes, red pepper and rocket leaves in a bowl. Make a dressing by mixing 1 tbsp. olive oil and ½ lime juice and season to taste. Add to the salad.

  5. Place your prawns on 4 long skewers or bamboo sticks. Heat a non stick frying pan to a medium heat and then add the skewers cooking them for about 2 minutes on each side or until the prawns are cooked through. If you do not have skewers just cook the prawns in the pan turning them over in the heat until cooked through.

Nutritional information per serving:









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