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BBQ Prawn Skewers with Avocado Dip

4.8 stars, average of 44 ratings

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Prawns are perfect for a quick summer meal or wrapped in a low-carb tortilla. These are marinated in fresh herbs, chili, garlic and lemon juice.

Just like chicken, they are naturally high in protein and low in fat. That's why it's always good to serve them with dips that are high in healthy fats. Just like other keto-friendly BBQ recipes, they are best served with fresh salads made with seasonal vegetables and leafy greens.

No BBQ? No problem! Heat up a large regular or griddle pan and cook on high heat for 2-4 minutes on each side. That's it!

Hands-on Overall

Serving size 2-3 skewers + dip

Allergy information for BBQ Prawn Skewers with Avocado Dip

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Beef free
Pescatarian

Nutritional values (per 2-3 skewers + dip)

Net carbs3.5 grams
Protein23.2 grams
Fat31.1 grams
Calories386 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs6.2 gramsFiber2.7 gramsSugars1.2 gramsSaturated fat5.9 gramsSodium1,179 mg(51% RDA)Magnesium50 mg(13% RDA)Potassium449 mg(22% EMR)

Ingredients (makes 4 servings)

Prawns:
  • 600 g king prawns, peeled, tails on (1.3 lb/ 21.2 oz), about 12-16 prawns
  • 2 tbsp fresh chopped parsley or cilantro
  • 4 tbsp fresh lemon juice or lime juice (60 ml)
  • 2 cloves garlic, crushed
  • 1 small chili pepper
  • 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
  • sea salt and pepper to taste
Avocado dip:
  • 1 medium ripe avocado (150 g/ 5.3 oz)
  • 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz)
  • 1/4 cup sour cream or more mayo for dairy-free (58 g/ 2 oz)
  • 1 clove garlic, crushed
  • 1 small chili pepper, chopped
  • 2 tbsp fresh chopped dill
  • 2 tbsp extra virgin olive oil (30 ml)
  • sea salt and pepper, to taste

Instructions

  1. Peel and marinate the prawns. If you have whole king prawns, peel the prawns and leave the tails on.
    BBQ Prawn Skewers with Avocado Dip
  2. Peel and crush the garlic and finely chop the chili pepper. Place in the bowl with prawns and add freshly chopped parsley, lemon juice and olive oil. Season with salt and pepper to taste. Leave to marinate for at least 30 minutes or in the fridge overnight.
    Don't throw the shells away. They are full of fantastic flavour and you can use them to make fish stock or soup. BBQ Prawn Skewers with Avocado Dip
  3. Prepare the avocado dip. Halve, deseed and scoop the avocado into a bowl. Halve, deseed and finely chop the chili pepper. Add mayonnaise, sour cream, chili pepper, crushed garlic, freshly chopped dill, salt and pepper. BBQ Prawn Skewers with Avocado Dip
  4. Mash using a fork, add extra virgin olive oil and mix well. Garnish with more dill and set aside. BBQ Prawn Skewers with Avocado Dip
  5. Assemble the skewers by piercing through the prawns in two points. Piercing them in 2 points will prevent them from moving on the skewers. Discard the marinade or use for another batch.
    BBQ Prawn Skewers with Avocado Dip
  6. Cook the prawns on high for 2-4 minutes on each side. Serve with the avocado dip and try with Easy Vegetable Salsa. Also try them as filling in low-carb tortillas!
    BBQ Prawn Skewers with Avocado Dip

BBQ Prawn Skewers with Avocado Dip

4.8 stars, average of 44 ratings
BBQ Prawn Skewers with Avocado Dip
Juicy shrimp marinated in garlic, chillies, lemon, parsley and olive oil. An easy option for your garden barbecue!
Hands on15m
Overall45m

Ingredients (makes 4 servings)

  • Prawns:

  • 600 g king prawns, peeled, tails on (1.3 lb/ 21.2 oz), about 12-16 prawns
  • 2 tbsp fresh chopped parsley or cilantro
  • 4 tbsp fresh lemon juice or lime juice (60 ml)
  • 2 cloves garlic, crushed
  • 1 small chili pepper
  • 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
  • sea salt and pepper to taste
  • Avocado dip:

  • 1 medium ripe avocado (150 g/ 5.3 oz)
  • 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz)
  • 1/4 cup sour cream or more mayo for dairy-free (58 g/ 2 oz)
  • 1 clove garlic, crushed
  • 1 small chili pepper, chopped
  • 2 tbsp fresh chopped dill
  • 2 tbsp extra virgin olive oil (30 ml)
  • sea salt and pepper, to taste

Instructions

  1. Peel and marinate the prawns. If you have whole king prawns, peel the prawns and leave the tails on.
  2. Peel and crush the garlic and finely chop the chili pepper. Place in the bowl with prawns and add freshly chopped parsley, lemon juice and olive oil. Season with salt and pepper to taste. Leave to marinate for at least 30 minutes or in the fridge overnight. Don't throw the shells away. They are full of fantastic flavour and you can use them to make fish stock or soup.
  3. Prepare the avocado dip. Halve, deseed and scoop the avocado into a bowl. Halve, deseed and finely chop the chili pepper. Add mayonnaise, sour cream, chili pepper, crushed garlic, freshly chopped dill, salt and pepper.
  4. Mash using a fork, add extra virgin olive oil and mix well. Garnish with more dill and set aside.
  5. Assemble the skewers by piercing through the prawns in two points. Piercing them in 2 points will prevent them from moving on the skewers. Discard the marinade or use for another batch.
  6. Cook the prawns on high for 2-4 minutes on each side. Serve with the avocado dip and try with Easy Vegetable Salsa. Also try them as filling in low-carb tortillas!

Nutrition (per 2-3 skewers + dip)

Calories386kcal
Net Carbs3.5g
Carbohydrates6.2g
Protein23.2g
Fat31.1g
Saturated Fat5.9g
Fiber2.7g
Sugar1.2g
Sodium1,179mg
Magnesium50mg
Potassium449mg

Detailed nutritional breakdown (per 2-3 skewers + dip)

Net carbsProteinFatCalories
Total per 2-3 skewers + dip
3.5 g23.2 g31.1 g386 kcal
Prawns, shrimp (raw, peeled)
0.6 g21.6 g1.2 g99 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Lemon (juice), fresh
0.4 g0 g0 g1 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g1 kcal
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Avocado, fresh
0.7 g0.8 g5.5 g60 kcal
Mayonnaise
0.1 g0.2 g11.4 g102 kcal
Cream, sour
0.7 g0.4 g2.8 g28 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Peppers, chile (chili), fresh
0.3 g0.1 g0 g2 kcal
Dill, fresh
0.1 g0.1 g0 g1 kcal
Olive oil, extra virgin
0 g0 g6.8 g60 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Drooooling! I love seafood and these look amazing 😊

Thanks Katie! 😊