Chile-Marinated Grilled Prawns With Cactus Pear Salsa Recipe

Photo Modified: Flickr/gpeters/CC BY 4.0


  • 12 jumbo prawns, peeled and deveined
  • 1/4 cup olive oil
  • 1 tablespoon Ancho chile powder
  • 2 garlic cloves minced
  • Salt and freshly ground black pepper
  • 2 Andy Boy cactus pears, peeled and diced
  • 2 Haas avocados, diced
  • 1 medium red onion, diced
  • 1 small bunch cilantro, leaves removed from stems and finely chopped
  • 3 green onions, cleaned and sliced
  • 1/4 cup olive oil
  • Juice from 1 lemon

An unusual combination of avocado, red onion and cactus pear cools the spicy twang of chile-infused prawns. A great Saturday night kind of dinner.


Preheat the grill.

In a bowl, mix 1/4 cup olive oil with the Ancho chile powder, garlic, salt and pepper. Add prawns to the oil and refrigerate for at least 2 hours.

To make the salsa, combine the Andy Boy cactus pears and avocado in a mixing bowl, and add onion, cilantro, green onions, olive oil and lemon juice. Season with salt and pepper.

Skewer the prawns on three skewers and grill the prawns for 3 minutes each side. You can serve it over cilantro rice with the salsa on the side.

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