Grilled Prawns are a favourite seafood in Australia often enjoyed at barbecues or simply chilled. Prawns are a common choice for summer gatherings and celebrations. Mangoes, with their sweet tropical flavour, pair beautifully with seafood and are another Aussie favourite. Combining the two in a salad creates a refreshing and flavourful dish perfect for a light lunch or a side at a barbecue.
This recipe makes the most of fresh, seasonal ingredients. Mangoes are best in the warmer months, making it the ideal time to prepare this salad. Grilling the prawns adds a smoky depth that balances the mango’s sweetness.
Grilled Prawn and Mango Salad Tips
- Make sure your barbecue or grill is hot before cooking the prawns. This helps them cook quickly and evenly.
- Don’t overcook the prawns or they will become tough and rubbery. They are ready when they turn pink and opaque.
- If you don’t have a barbecue, you can grill the prawns in a pan on the stovetop.
- Use a ripe but firm mango for the best flavour and texture. Over ripen mangoes can become mushy in the salad.
- Soak wooden skewers in water for 30 minutes before using them to prevent burning on the grill.
- Lightly oil the grill grates before cooking to stop the prawns from sticking.
- Let the prawns rest for a couple of minutes after grilling to absorb the flavours before adding them to the salad.
- You can add extra ingredients like avocado, cherry tomatoes or baby spinach for more variety.
Ingredients (Serves 4)
- 500g raw prawns, peeled and deveined, tails left on
- 1 large ripe mango, peeled and diced
- ½ red onion, thinly sliced
- ½ cucumber, diced into small cubes
- ¼ cup fresh coriander, chopped
- ¼ cup fresh mint, chopped
- 1 tbsp olive oil (for grilling)
Dressing:
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey
- ½ tsp salt
- ¼ tsp black pepper
Directions
- Preheat the barbecue or grill pan to medium high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper to make the dressing. Set aside to enhance the flavour.
- Toss the prawns with 1 tbsp olive oil to prevent sticking, then thread them onto skewers.
- Grill the prawns for 2-3 minutes per side until they turn pink and are cooked through.
- Remove from heat and let them rest for a couple of minutes.
- In a large bowl, combine the diced mango, sliced red onion, diced cucumber, chopped coriander, and chopped mint.
- Add the grilled prawns to the salad. Drizzle with the dressing and toss gently to combine.
- Serve immediately, either on its own or with crusty bread or a side of rice.
This grilled prawn and mango salad is a simple yet flavourful dish that’s easy to prepare, even for beginners. With fresh ingredients and minimal effort, you can create a light, healthy meal that’s perfect for summer. If you enjoyed this recipe, check out our Fish Bake Recipe | 2 Extremely Tasty Fish Recipes for another easy seafood dish.
For more information on buying the right BBQ for you, we recommend you read Choices review: Buying a BBQ
