Tiger Prawns with Peach and Coriander Salsa

Tiger Prawns with Peach and Coriander Salsa

A perfect light lunch!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Fish & Shellfish, High Calcium, Low Carbohydrate, Mediterranean, Quick Easy
Servings 4 People


  • 700 g Raw King Prawns Peeled, tails intact
  • 1 Tbsp Peanut Oil
  • 1 Pinch Cracked Black Pepper
  • 1 Tbsp Lemon Juice
  • 1 tsp Caster Sugar
  • 1 Large Yellow Peach Chopped
  • 1 Large White Peach Chopped
  • 1/3 cup Coriander Chopped


  • Toss the prawns in the oil and pepper. Set aside for 5 minutes.
  • Place the lemon juice and sugar in a bowl and stir until sugar is dissolved. Add the peaches, coriander and chilli and toss gently.
  • Heat a stove top grill or barbecue plate over high heat. Alternatively, use a George Foreman grill. Grill the prawns for 3-4 minutes or until golden and cooked through.
  • Serve the prawns with the peach salsa.


Calories :272
Kilojoules :1141
Fat :8.2
Carbohydrate :11.5
Protein :36
Cholesterol :266
Sodium :614
Saturated Fat :1.4
Fiber :1.1
Calcium :97
Sugar :8.5
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