Hey guys! Hope you had  a wonderful weekend!  With the predicted rainfall for the weekend in Orange, I have been spending a lot of time in the kitchen over the weekend, cooking up a storm. For this post, let’s give chicken a break. Today is all about prawns. Australian prawns. 

Did you know that 40% of Australian prawns eaten at Christmas and on average, each Australian eats 24 prawns per year?

In an effort to encourage us to incorporate more prawns consumption into our diet, the Australian prawn farmers and fishers have come together for the first time to launch the ‘Love Australian Prawns’ campaign. As I a big supporter of Australian prawns myself, am excited to join the campaign to spread the love for Australian prawns.

I have shared several prawn recipes in the past. I have stir fried them. I have “curried” them. And now, grilled. They are versatile ingredients to cook with and I love the fact that they don’t require much time to cook. I also love that they are low in fat and have zero carbs!

After giving some thought on how I can tempt you with an amazing prawn recipe, keeping in mind that simplicity is the best policy, let’s travel to Mexico with our palate and try this fajita spiced grilled prawns and my cheat version of the Mexican green rice.

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Marinated Grilled Prawns with Green Rice Salad

What you’ll need for 4 servings:-

  • 500g raw Australian prawns, peeled & deveined
  • 20g fajitas spice mix (I used Old El Paso Fajitas Spice Mix)
  • 3 tbsps canola oil
  • 1/8 cup fresh flat-leaf parsley + extra for garnish
  • 1/8 cup fresh coriander leaves + extra for garnish
  • 1 small clove of garlic, peeled & roughly chopped
  • 2 tbsps olive oil
  • 1 lime (juice from 1/2 lime for the dressing; 1/2 lime sliced in wedges as garnish)
  • 1/2 tsp salt
  • 2 cups cooked rice
  • 1 small red capsicum, diced

Equipment: A small food processor

Marination time: At least 30 minutes


Marinate: Whisk fajita spice mix with 3 tbsps canola oil in a bowl with a fork until well mix, add prawns to the spice mixture toss to coat the in spices. Allow the prawns to marinate for at least 30 minutes in the fridge.

Rice Salad: In a small food processor, add parsley, coriander, garlic, olive oil, juice from 1/2 lime and salt. Process until fine.  Mix the dressing with the cooked rice and set aside in the fridge until you’re ready to serve. Add the diced capsicum, more parsley & coriander to the rice mixture just before serving. (I’d like to retain the crisp of the capsicum for this rice salad)

Grilled Prawns:- Grill prawns in a pan or griddle pan in batches. Serve the grilled prawns on a bed of the green rice salad and scatter more coriander and parsley as well as the lime wedges. Squeeze some lime juice before eating.


Don’t forget to find out how you can win a $100 Woolworths Gift Voucher below!!! (Open to Australian residents only)

To celebrate the ‘Love Australian Prawns’ campaign, one Fuss Free Cooking reader is going home a $100 Woolworths Gift Card. It’s worth noting that Woolworth stores are one of the retailers who will have the Love Australian Prawns recipes and logos in stores

All you have to do is to tell me in the comment box below:

“What is your favorite prawn moment/ memory/recipe?”

The giveaway is open to 20th November 2013. *Important* Please note that the entry is open to all Australian residents, aged 14 and over and the prize. Prizes are not transferable and cannot be taken as cash.

The most creative entry will go home with the gift card. Good luck!!! 🙂

In the meantime, you are looking for more information on Australian prawns or recipes, you can check out the website: http://australianprawns.com.au/.

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