Iron Chef Shellie

BBQ Lemon Prawns With Avocado

Summer requires easy dishes that don't require much time in the heat of the kitchen. This tasty salad is one that I should make more often!


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BBQ Lemon Prawns With Avocado
October 15, 2013

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BBQ Lemon Prawns With Avocado

Another one from last Summer’s archives. This one is easy to put together after work and will leave you wanting more.

The original recipe says to char grill the avocado. I instagramed everything on the griddle plate with a few of you in uproar that avocado was on there. After eating the hot avocado, I wish I didn’t put it on the heat. So I’ve changed the recipe to not char grill it. It’s not nice when it’s warm! I also added a splash of balsamic vinegar for bit a of tang. I love mopping up leftover salad dressing or bruschetta mix with bread, so it made sense to me!

BBQ Lemon Prawns With Avocado

Print Recipe


  • 4 thick slices 200g stale sourdough
  • 2 tbsp lemon juice
  • 2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • Sea salt & cracked black pepper
  • 600 g Roma tomatoes chopped roughly
  • 2 spring onions chopped
  • 24 frozen prawn cutlets thawed
  • 1 tbsp lemon zest
  • 2 avocados halved & seeds removed
  • Balsamic vinegar to drizzle
  • Handful basil leaves torn if large


  • Heat barbecue or chargrill plate over high heat. Toast sourdough for a couple of mins on either side, until crisp. Remove from heat.
  • Place lemon juice and caster sugar in large mixing bowl and whisk to dissolve sugar. Add extra virgin olive oil and a little salt and pepper; whisk to combine.
  • Tear toast slices and add to dressing in bowl. Add tomatoes and spring onions and toss well with your hands to combine, squeezing a little to release some of the tomato juices. Season with salt and pepper.
  • Place prawns in medium mixing bowl, add lemon zest and season. Toss to coat. Cook on barbecue for a few mins, until just cooked through.
  • Remove prawns from barbecue and add to bowl containing bread and tomatoes. Using spoon, scoop flesh from avocados and add to bowl. Add basil and a splash of balsamic vinegar and toss well to coat. Serve while warm.


Adapted from Ali Irvine


6 comments on “BBQ Lemon Prawns With Avocado
  1. Catherine

    I’ve heard that heating avocado past a certain temp makes it bitter so I tend to leave it be hehe this salad looks so perfect for summer (might even try it next Sun as it’s super hot!) and love the inclusion of the charred bread in there mmmm!

    October 13, 2013 at 7:14 pm
  2. Daisy@Nevertoosweet

    I actually never thought about eating hot or chargrilled avocado ~ Because everytime I’ve had it, it’s usually smashed up and always served cold but I think it makes sense cause the heat will change the taste like what Catherine suggested. Either way looks like a great summer dish and can’t wait for BBQ season cuz we recently got a new BBQ stove thingy 😀

    October 13, 2013 at 9:59 pm
  3. chocolatesuze

    arghhhh i reeeeeally wish my other half wasn’t so allergic to prawns otherwise I’d make this in a heartbeat!

    October 13, 2013 at 11:43 pm
  4. Helen (Grab Your Fork)

    BBQ prawns and avo are such an awesome combo. Bring on summer, I say!

    October 14, 2013 at 10:33 am
  5. Maureen | Orgasmic Chef

    I ate a grilled avocado at a restaurant ages ago and never thought about trying it in a salad like this. Looks really good.

    October 14, 2013 at 11:59 am
  6. Heidi - Apples Under My Bed

    Yeah, I can totally imagine that warm avocado would be weird…though not in a creamy guac, I think I could warm that. Oh man, I’m hungry. Yay for summery recipes!

    October 14, 2013 at 12:48 pm

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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