Prawn Bowls with Mango Salsa
With mango season kicking off and warmer days ahead, this recipe couldn’t come at a better time. Garlic-seared prawns tossed with a sweet mango salsa make for a fresh, easy dinner that feels like summer in a bowl.
Serves
4
Prep time
15 minutes
Cooking time
10 minutes
Helpful Tips
Storage
Store leftovers in separate airtight containers. The prawns will keep for up to 2 days in the fridge, and the mango salsa for 1 day.
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Substitutions
- Protein: Swap prawns for chicken, firm white fish, or tofu.
- Mango: Use pineapple
- Rice: Try quinoa, brown rice, or cauliflower rice
- Heat: Adjust spice with more or less jalapeño or paprika.
Serving Suggestions
Serve with steamed jasmine or coconut rice and a squeeze of lime. It also works well as prawn tacos, just wrap everything up in soft tortillas.
Helpful Tips
Storage
Store leftovers in separate airtight containers. The prawns will keep for up to 2 days in the fridge, and the mango salsa for 1 day.
Substitutions
- Protein: Swap prawns for chicken, firm white fish, or tofu.
- Mango: Use pineapple
- Rice: Try quinoa, brown rice, or cauliflower rice
- Heat: Adjust spice with more or less jalapeño or paprika.
Serving Suggestions
Serve with steamed jasmine or coconut rice and a squeeze of lime. It also works well as prawn tacos, just wrap everything up in soft tortillas.
Ingredients
For the Mango Salsa:
- 2 ripe mangos, diced
- 1 red capsicum, diced
- 150g cherry tomatoes, halved or 1 whole tomato, diced
- ½ small red onion, finely chopped
- 1 avocado, diced
- 1 fresh green jalapeño chilli, deseeded and finely chopped (adjust to heat preference)
- 2 tablespoons coriander leaves, chopped
- Zest and juice of 1 lime, plus more as needed
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
For the prawns:
- 600g prawns
- 3 garlic cloves, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon coriander powder
- Salt and pepper, to taste
- 2 tbsp olive oil
To serve:
- Lime wedges
- Steamed rice
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
440
kcal
Protein
34
g
Carbohydrates
30
g
Fat
20
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a medium bowl, combine the mango, capsicum, tomato, red onion, avocado, jalapeño, coriander, lime zest and juice, and olive oil. Season with salt and pepper, then gently toss to combine. Taste and adjust lime or salt as needed. Set aside to let the flavours develop while you cook the prawns.
- In a separate bowl, add the prawns, olive oil, onion powder, garlic powder, paprika, oregano, salt, and pepper. Toss well until the prawns are evenly coated.
- Heat a large pan or barbecue grill over medium-high heat. Once hot, cook the prawns for about 2–3 minutes per side, or until pink, opaque, and slightly charred around the edges. Remove from the heat and squeeze over a little lime juice if you like.
- Add a scoop of steamed rice to each bowl. Top with a generous serving of the mango salsa and a handful of freshly cooked prawns.
- Finish with extra coriander leaves and lime wedges for squeezing. Serve warm and enjoy!
Ingredients
For the Mango Salsa:
- 2 ripe mangos, diced
- 1 red capsicum, diced
- 150g cherry tomatoes, halved or 1 whole tomato, diced
- ½ small red onion, finely chopped
- 1 avocado, diced
- 1 fresh green jalapeño chilli, deseeded and finely chopped (adjust to heat preference)
- 2 tablespoons coriander leaves, chopped
- Zest and juice of 1 lime, plus more as needed
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
For the prawns:
- 600g prawns
- 3 garlic cloves, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon coriander powder
- Salt and pepper, to taste
- 2 tbsp olive oil
To serve:
- Lime wedges
- Steamed rice
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
440
kcal
Protein
34
g
Carbohydrates
30
g
Fat
20
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a medium bowl, combine the mango, capsicum, tomato, red onion, avocado, jalapeño, coriander, lime zest and juice, and olive oil. Season with salt and pepper, then gently toss to combine. Taste and adjust lime or salt as needed. Set aside to let the flavours develop while you cook the prawns.
- In a separate bowl, add the prawns, olive oil, onion powder, garlic powder, paprika, oregano, salt, and pepper. Toss well until the prawns are evenly coated.
- Heat a large pan or barbecue grill over medium-high heat. Once hot, cook the prawns for about 2–3 minutes per side, or until pink, opaque, and slightly charred around the edges. Remove from the heat and squeeze over a little lime juice if you like.
- Add a scoop of steamed rice to each bowl. Top with a generous serving of the mango salsa and a handful of freshly cooked prawns.
- Finish with extra coriander leaves and lime wedges for squeezing. Serve warm and enjoy!
Watch How to Make It
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30 minutes or less
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