Chile-Marinated Grilled Prawns With Cactus Pear Salsa Recipe

Ancho Chiles


  • 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.


Calories per serving:

1,983 calories

Dietary restrictions:

High Fiber, Low Carb Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 170g 262%
  • Carbs 116g 39%
  • Saturated 24g 120%
  • Fiber 46g 186%
  • Trans 0g
  • Sugars 45g
  • Monounsaturated 119g
  • Polyunsaturated 20g
  • Protein 27g 54%
  • Cholesterol 121mg 40%
  • Sodium 834mg 35%
  • Calcium 263mg 26%
  • Magnesium 208mg 52%
  • Potassium 3,167mg 90%
  • Iron 7mg 38%
  • Zinc 5mg 32%
  • Phosphorus 591mg 84%
  • Vitamin A 320µg 36%
  • Vitamin C 112mg 187%
  • Thiamin (B1) 0mg 32%
  • Riboflavin (B2) 1mg 49%
  • Niacin (B3) 11mg 55%
  • Vitamin B6 2mg 89%
  • Folic Acid (B9) 445µg 111%
  • Vitamin B12 1µg 18%
  • Vitamin D 0µg 0%
  • Vitamin E 30mg 148%
  • Vitamin K 355µg 444%
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