Garlic and chilli prawn skewers with charred corn salad
35 min · 41 g protein · 332 cals / serving
Summer on the barbie: fat prawns marinated in garlic, chilli, lemon and parsley, grilled until sweet and smoky, with a salad of charred corn, cherry tomatoes, avocado, feta and lime, and a lemony garlic yoghurt for spooning over everything.
Ingredients
Prawns
- 800 g shrimp, raw king prawns, peeled with tails on, deveined
- 2 tsp olive oil
- 5 cloves garlic, crushed
- 1 long red red chili pepper, finely chopped, or 1/2 tsp chilli flakes
- 1 lemon lemon zest, finely grated
- 3/4 tsp salt, divided
- a handful fresh parsley, chopped
Charred corn salad
- 2 large cobs sweet corn, husks removed
- 300 g grape tomatoes, cherry tomatoes, halved
- 2 Lebanese cucumbers, diced
- 1/2 small red onion, finely chopped
- 1/2 small avocado, diced
- 30 g feta cheese, crumbled
- a handful fresh cilantro, chopped
- 30 ml lime juice
Garlic yoghurt
- 150 g nonfat Greek yogurt
- 3 tsp lemon juice
- 1 small clove garlic, finely grated
Steps
- Toss the prawns with the oil, garlic, chilli, lemon zest, half the salt and half the parsley. Leave to marinate for up to 30 minutes, and soak 8 bamboo skewers in water if using them. Thread the prawns onto the skewers.
- Heat a barbecue or chargrill pan to high. Grill the corn cobs for 10–12 minutes, turning, until charred in patches. Stand each cob on its end and slice off the kernels.
- Toss the corn with the tomatoes, cucumber, onion, avocado, feta, coriander, lime juice and the rest of the salt.
- Stir the yoghurt with the lemon juice and garlic and a pinch of salt.
- Grill the prawn skewers for 1–2 minutes each side, until pink, curled and just opaque in the middle, 145°F. Scatter with the rest of the parsley and serve with the corn salad and garlic yoghurt.
Good to know
Shell-on or peeled?
Shell-on prawns grilled whole are more dramatic and juicier, but messier to eat. Peeled with the tails left on is the best compromise: the marinade gets into the meat and they are still easy to pick up.
No barbecue?
Use a very hot chargrill pan, or the grill (broiler) of the oven on high with the skewers close to the element, for 2–3 minutes each side.
Per
- Calories
- 76
- Protein
- (50%)
- 9 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (27%)
- 6 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 146 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1327 kcal goes into the pot and 2100 g of ingredients comes out as about 1735 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.