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Wine with food: Grilled avocado with mango chili salsa, prawns and a glass of chilled Provence rosé.

Grilled avocado with mango chili salsa & prawns

This recipe for grilled avocado with mango chilli salsa and prawns combines fresh seafood with exotic fruit flavors to create a light and summery dish. The avocado is halved and briefly roasted on the grill, giving it a creamy texture and subtle smoky aromas. The salsa made from ripe mango, lime and chili provides a tangy counterbalance, while the fried prawns complete the dish with valuable protein and bite. A perfect starter for barbecues that impresses with its quality and freshness.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Fish dish, Grill dish
Cuisine Fusion cuisine, Modern-Mexican
Servings 2 Servings
Calories 480 kcal

Cooking utensils

  • 1 Grill or grill pan
  • 1 Cutting board
  • 1 Small knife
  • 1 Bowl for the salsa
  • 1 Barbecue tongs

Ingredients
  

  • 1 large ripe avocado
  • 8 large shrimps ready to cook
  • 1 ripe mango
  • 1 red chili pepper finely chopped
  • 1 small red onion diced
  • Juice of one lime
  • 2 1 tbsp olive oil
  • Fresh coriander
  • Salt and black pepper

Preparation
 

PREPARATION:

  • Peel the mango and finely dice the flesh.
  • Finely chop the onion and chili.
  • Mix everything in a bowl with lime juice and a little oil.
  • Chop the coriander and stir into the salsa.
  • Wash the prawns and pat dry.

COOKING STEPS:

  • Cut the avocado in half and remove the stone.
  • Brush the cut surfaces of the avocado thinly with olive oil.
  • Preheat the grill or pan to a high heat.
  • Grill the avocado cut-side down for approx. 3 minutes.
  • When you can see nice grill marks, set the avocado aside.
  • Season the prawns with a little salt.
  • Grill or fry the prawns for approx. 2 minutes per side.
  • The prawns should be pink and slightly translucent.

DIRECTIONS:

  • Place the avocado halves on plates.
  • Pour the mango and chili salsa generously into the cavity.
  • Arrange the grilled prawns on top of the salsa.
  • Garnish with the remaining coriander and serve immediately.

SUPPLEMENTS:

  • Crispy baguette or ciabatta
  • A light wild herb salad
  • Grilled lime halves

Nutritional values per portion

Calories: 480kcalCarbohydrates: 22gProtein: 24gFat: 32g
Keyword Barbecue recipe, exotic, Grilled avocado, Grilling prawns, Low carb, Mango chili salsa, Provence Rosé, Seafood, Summer recipe, Wine with food
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