Chargrilled King Prawns with Chunky Tomato Salsa Verde

This chunky salsa is packed full of fresh, colourful ingredients. The wonderful flavours of coriander, paired with the sweetness of baby tomatoes, the heat of a jalapeño or two and the sharp, zingy tang of lime, make this salsa verde a perfect accompaniment to the smoky taste of chargrilled prawns.


Cooking Methods

  • Braai
  • Grilling



    800 g Argentinian King Prawns
    1/2 cup Extra virgin olive oil
    3 Cloves garlic crushed
    Pinch of chilli flakes
    Juice of 2 limes


    1 1/2 cups Baby tomatoes quartered
    1 Medium-large jalapeño seeded and diced
    1/2 Red onion finely chopped
    Clove garlic crushed
    1/4 cup Roughly chopped fresh coriander
    Juice of 2 limes
    1/4 cup Extra virgin olive oil
    1/2 tsp Salt
    1/2 tsp Freshly ground black pepper



    Place the quartered baby tomatoes, diced jalapeño, finely chopped red onion, crushed garlic and chopped coriander in a bowl.
    Mix all the ingredients together.
    Drizzle with olive oil, lime juice, season with salt and pepper and stir again.
    Place in the fridge for a couple of hours and remove just before serving.


    Place the deveined cleaned prawns in a bowl. Mix together olive oil, garlic, chilli flakes and lime juice.
    Pour this mixture over the prawns, cover with cling film and refrigerate for at least 30 mins, allowing the prawns to marinate.
    Heat a griddle pan on the stove (these prawns can also be done on the braai).
    Remove the prawns from the marinade, allowing the excess liquid to drain off.
    Cook the prawns for approx 4 mins on one side, turn and cook for another 2-3 mins until they are cooked through.
    Arrange on a platter and serve immediately with the chunky tomato salsa verde and few lime wedges.