Garlic and Chilli Prawns with Apple, Avocado and Lime Salsa Recipe

Even when the sun isn’t shining this tasty, zingy very easy to make Australian recipe will make it seem like it is. The crisp sweet flavour of the locally grown Pink Lady® apple with the smooth avocado make this salsa a winner, it will go with almost any grilled or barbequed meat so don’t just save it for the prawns.

<h1>Garlic and Chilli Prawns with Apple, Avocado and Lime Salsa Recipe</h1>
  • 20 mins to prepare

  • 10 mins to cook

  • Serves 4


  • 1 cored and cubed - Pink Lady® apple
  • 1 halved, skin and stone removed and cubed - Ripe avocado
  • 1 - Juice of a lime
  • 1 tbsp chopped - Fresh coriander
  • 2 tbsp - olive oil
  • 1 tbsp - butter
  • 2 crushed - garlic cloves
  • 300g - large raw prawns
  • 1 chilli deseeded and finely chopped or 1tsp chilli flakes - large red chilli
  • 1 - zest and juice of 1 lime
  • 2 tbsp - fresh coriander, roughly chopped or torn

Full preparation

  1. First make the salsa by combining all the ingredients together, place in a bowl, cover and leave in the fridge until ready to serve.
  2. Heat the olive oil and butter in a large frying pan, add the garlic and cook over a medium heat for a few seconds. Increase the heat to high and add the prawns and chilli or dry chilli flakes, stirring continuously until the prawns are nice and pink and cooked through.
  3. Add the zest and juice of the lime and sprinkle with the coriander, serve immediately with the salsa on the side and some crusty bread to soak up all the lovely juices.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady1444? We’d love to see!

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