Chipotle and lime grilled prawns
| Serves: | 4 |
Ingredients
- 4 Tortilla wraps, quartered and grilled or toasted
- 500 g Ready to cook Mozambican prawns, defrosted and peeled
- 1/2 Red chilli, stemmed and finely chopped
- 2 Bella tomatoes, cored, seeded and diced
- 4 spring onions,finely sliced
- 1 cup Raw beetroot, thinly sliced
- 75 g Woolworths chipotle butter with lime, melted
- 2 avocado, peeled and halved
- a handful fresh coriander, finely chopped
- 4 tsp lime juice
- organic olive oil, for drizzling
- 2 cobs Fresh corn
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat a griddle until it starts to smoke.
- Brush the corn with the olive oil and grill, turning frequently, until charred.
- To make the salsa, remove the corn kernels from the cobs, add the spring onions, tomatoes, lime juice, coriander, chilli and avocado and stir to combine. Season with salt and black pepper.
- Add more lime juice or salt as needed and set aside.
- Heat half of the chipotle and lime butter on a griddle and grill the prawns until cooked. Set aside in a warmed bowl.
- Add the remaining chipotle and lime butter to the cooked prawns and toss until well coated.
- Serve the prawns with the beetroot, tortilla triangles and corn salsa.
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