Grilled Shrimp with Avocado Salad
Method
In a small bowl, combine 2 tbsp extra virgin olive oil, the minced garlic, salt, and freshly ground black pepper.
Toss the prawns in the marinade and let them sit for about 10 minutes to allow the flavours to infuse.
Preheat your grill to a medium heat.
Grill the marinated prawns for 4–5 minutes per side, turning once, until the prawns turn pink and opaque. Be careful not to overcook the prawns as they can become tough.
In a medium bowl, combine the diced avocado, tomato, and onion.
Drizzle with the remaining 2 tbsp extra virgin olive oil and 1 tbsp lemon juice.
Season with salt and freshly ground black pepper, and gently toss everything together, making sure the avocado doesn’t break apart.
Place the grilled prawns on a plate and spoon the avocado salad alongside or over the prawns. Garnish with fresh herbs such as fresh coriander or parsley if desired. This dish can be served warm or at room temperature for a light and refreshing meal.
This Grilled Shrimp with Avocado Salad offers a delightful combination of textures and flavors. The tender, flavorful grilled shrimp pairs perfectly with creamy avocado, sweet tomatoes, and crisp onions. The dish is light yet satisfying, rich in healthy fats and protein, and ideal for a quick, nutritious meal that's also anti-inflammatory. Calamari Stir-Fry with Bell Peppers
Nutrition Facts
Per serving
