Chile-Marinated Grilled Prawns With Cactus Pear Salsa Recipe


Nutrition

Cal/Serving: 1,987
Daily Value: 99%

High-Fiber, Low-Carb
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat170g261%
Saturated24g119%
Trans0g0%
Carbs117g39%
Fiber46g184%
Sugars46g0%
Protein27g54%
Cholesterol121mg40%
Sodium726mg30%
Calcium252mg25%
Magnesium204mg51%
Potassium3083mg88%
Iron7mg36%
Zinc5mg32%
Phosphorus581mg83%
Vitamin A4058IU81%
Vitamin C107mg178%
Thiamin (B1)0mg28%
Riboflavin (B2)1mg45%
Niacin (B3)11mg53%
Vitamin B62mg85%
Folic Acid (B9)434µg108%
Vitamin B121µg18%
Vitamin D0µg0%
Vitamin E29mg145%
Vitamin K286µg357%
Fatty acids, total monounsaturated119g0%
Fatty acids, total polyunsaturated20g0%
Have a question about the nutrition data? Let us know.

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Ancho Chiles
Flickr/mccheek

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.

5
Ratings4

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Servings: 1

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