BBQ Prawn Skewers with Avocado Dip

Martina Slajerova2 comments

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.

Preparation time


Nutritional values (per serving):

3.2 grams 2.7 grams 23.1 grams 31.1 grams 6.1 grams 385 calories
Total Carbs5.9grams
Net Carbs3.2grams
of which Saturated6.1grams
Energy (calories)385kcal
Magnesium50mg (13%)
Potassium451mg (23%)

Macronutrient ratio: Calories from carbs (3.3%), protein (24%), fat (72.7%)

Ingredients (makes 4 servings):

  • 600 g king prawns, peeled, tails on (1.3 lb/ 21.2 oz), about 12-16 prawns
  • 2 tbsp freshly chopped parsley
  • 4 tbsp fresh lemon juice
  • 2 cloves garlic, crushed
  • 1 small chili pepper
  • ¼ cup extra virgin olive oil (60 ml/ 2 fl oz)
  • salt and pepper to taste (I like pink Himalayan)
Avocado dip:
  • 1 medium ripe avocado (150 g/ 5.3 oz)
  • ¼ cup mayonnaise (you can make your own) (55 g/ 1.9 oz)
  • ¼ cup sour cream or more mayo for dairy-free (58 g/ 2 oz)
  • 1 clove garlic, crushed
  • 1 small chili pepper (15 g/ 0.5 oz)
  • 2 tbsp freshly chopped dill
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives). Herbs, spices and oil used for marinating are only partially included in the nutrition facts.


  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!
    Tips for pan roasting: Preheat a large regular or griddle pan and cook on high heat for 2-4 minutes on each side.

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Comments (2)

Drooooling! I love seafood and these look amazing Smile


Thanks Katie! Smile


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