24+ Delicious Summer Prawn Recipes to Savor This Season

Summer is the perfect time to enjoy fresh, vibrant dishes that capture the season’s best ingredients—and prawns are one of the most versatile seafood options you can work with.

From grilling on a sunny afternoon to preparing a light and refreshing salad, prawns offer endless possibilities for tasty and satisfying meals.

In this blog, we’ve curated 24+ summer prawn recipes that range from easy-to-make appetizers to main courses bursting with flavor.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will elevate your summer meals with minimal effort and maximum flavor.

Get ready to fire up the grill, mix up some refreshing salads, or dive into savory curries, all featuring the succulent taste of prawns!

24+ Delicious Summer Prawn Recipes to Savor This Season

With so many options to choose from, these 24+ summer prawn recipes offer something for every taste and occasion.

Whether you’re hosting a summer barbecue, planning a light dinner, or just craving a refreshing seafood salad, prawns are an excellent choice for quick, healthy, and flavorful dishes.

These recipes not only highlight the versatility of prawns but also embrace the vibrant and fresh ingredients that make summer cooking so enjoyable.

So, gather your ingredients, get cooking, and let these recipes inspire your next summer feast.

Grilled Lime & Chili Prawns with Avocado Salsa

A perfect recipe for a summer cookout, these grilled prawns are marinated in zesty lime juice, chili, and garlic, then charred to perfection on the grill.

Paired with a creamy avocado salsa, this dish delivers a punch of flavor while keeping things light and refreshing. Ideal for backyard barbecues or casual outdoor dinners.

Ingredients:

For the prawns:

• 1 lb (450g) raw prawns, peeled and deveined
• Juice of 2 limes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili flakes
• Salt and pepper to taste
• Skewers (if wooden, soaked in water)

For the avocado salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 small tomato, diced
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Salt to taste

Instructions:

1. In a bowl, whisk together lime juice, olive oil, garlic, chili flakes, salt, and pepper. Add prawns and marinate for at least 30 minutes.
2. While prawns marinate, prepare the avocado salsa by mixing all ingredients in a bowl. Chill until serving.
3. Thread prawns onto skewers and grill on high heat for 2–3 minutes per side until pink and slightly charred.
4. Serve hot with a generous spoonful of avocado salsa.

These prawns are smoky, citrusy, and slightly spicy, balanced beautifully by the cool, creamy avocado salsa.

It’s a colorful and flavorful dish that screams summer on a plate.

Chilled Prawn & Mango Rice Paper Rolls

These refreshing rice paper rolls are a no-cook, heat-free option for hot days.

Sweet mango, crisp vegetables, and succulent prawns come together in delicate rice wrappers, served with a punchy peanut dipping sauce. They’re light yet satisfying—perfect for lunch, picnics, or a summer starter.

Ingredients:

• 12 rice paper wrappers
• 1 lb (450g) cooked prawns, halved lengthwise
• 1 ripe mango, julienned
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup cooked vermicelli noodles
• Fresh mint and cilantro leaves

For the peanut dipping sauce:

• 1/3 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• Warm water to thin

Instructions:

1. Dip rice paper wrappers in warm water for 10 seconds until soft, then lay flat on a damp surface.
2. Layer prawn halves, mango, carrot, cucumber, herbs, and vermicelli in the center.
3. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly.
4. Whisk all dipping sauce ingredients together, adding warm water until desired consistency is reached.
5. Serve rolls chilled with dipping sauce on the side.

These rolls are a celebration of summer’s brightness and crunch, with tropical mango adding sweetness and the peanut sauce bringing richness.

They’re fun to make, even better to eat, and incredibly refreshing.

Spicy Prawn Tacos with Pineapple Slaw

Bold and vibrant, these tacos bring the heat of chili-rubbed prawns and the cooling sweetness of pineapple slaw together in a warm tortilla.

They’re quick to make, packed with layers of flavor, and absolutely ideal for outdoor summer gatherings with friends.

Ingredients:

For the prawns:

• 1 lb (450g) prawns, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste

For the pineapple slaw:

• 1 cup shredded red cabbage
• 1 cup fresh pineapple, diced
• 1/4 red onion, thinly sliced
• 2 tbsp chopped cilantro
• Juice of 1 lime
• Salt to taste

Other:

• 8 small corn or flour tortillas
• Lime wedges, for serving

Instructions:

1. In a bowl, toss prawns with olive oil, spices, salt, and pepper. Sauté in a hot skillet for 2–3 minutes per side until cooked through.
2. In another bowl, combine all slaw ingredients and let sit for 10–15 minutes to develop flavor.
3. Warm tortillas in a pan or over an open flame.
4. Fill each tortilla with a spoonful of slaw and a few prawns.
5. Serve with lime wedges for squeezing.

These tacos are a flavor explosion, with every bite offering spice, crunch, and juicy sweetness.

They’re perfect for a relaxed summer evening when you want maximum impact with minimal fuss.

Lemon Herb Prawn Pasta Salad

This light and zesty pasta salad brings together tender prawns, al dente pasta, and a medley of fresh herbs in a lemony dressing.

It’s a crowd-pleasing dish that’s perfect for summer picnics, potlucks, or meal-prepping for a cool, satisfying lunch.

Ingredients:

• 1/2 lb (225g) cooked prawns
• 8 oz (225g) short pasta (e.g., fusilli or farfalle)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 2 tbsp capers (optional)
• 1/4 cup chopped parsley
• 2 tbsp chopped dill
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, combine pasta, prawns, tomatoes, cucumber, red onion, capers, parsley, and dill.
3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently.
5. Chill for 30 minutes before serving for the best flavor.

Bright and herbal with a hint of tanginess, this pasta salad is versatile, easy to prepare, and absolutely made for summer days.

Whether served as a side or main, it’s both nourishing and refreshing.

Coconut Prawn Skewers with Mint Yogurt Dip

A tropical-inspired dish that brings sweetness, spice, and smokiness, these coconut-crusted prawns are grilled to golden perfection.

Paired with a cooling mint yogurt dip, they make a delightful summer appetizer or light dinner option.

Ingredients:

• 1 lb (450g) large prawns, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• Salt and pepper to taste
• Skewers (soaked if wooden)

For the mint yogurt dip:

• 1/2 cup plain Greek yogurt
• 2 tbsp chopped fresh mint
• 1 tbsp lemon juice
• Salt to taste

Instructions:

1. Preheat grill or grill pan to medium-high.
2. Mix coconut and breadcrumbs in a shallow bowl.
3. Dip prawns in beaten egg, then coat with the coconut mixture.
4. Thread prawns onto skewers and grill for 2–3 minutes per side, until golden and cooked through.
5. Mix dip ingredients in a small bowl and chill.
6. Serve skewers with the mint yogurt on the side.

Crunchy on the outside and tender inside, these coconut prawns are full of summery charm.

The fresh mint yogurt provides a perfect balance, making this an irresistible and fun dish for entertaining.

Mediterranean Prawn & Couscous Bowl

Hearty yet light, this dish combines juicy prawns with fluffy couscous, fresh vegetables, and a tangy feta-olive topping.

It’s a colorful and nutrient-packed bowl that works well as a quick weeknight meal or elegant al fresco dinner.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 1 cup couscous
• 1 cup boiling water
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup crumbled feta
• 1/4 cup kalamata olives, sliced
• 2 tbsp chopped parsley
• Juice of 1/2 lemon
• Salt and pepper to taste

Instructions:

1. Pour boiling water over couscous in a bowl, cover, and let sit for 5 minutes. Fluff with a fork.
2. Toss prawns with olive oil, paprika, garlic powder, salt, and pepper. Sauté in a hot pan for 2–3 minutes per side.
3. In serving bowls, layer couscous, tomatoes, cucumber, prawns, feta, olives, and parsley.
4. Drizzle with lemon juice and a touch of olive oil before serving.

This bowl is wholesome, flavorful, and filled with contrasting textures.

The combination of warm prawns and cool, crisp veggies makes it an ideal dish for laid-back summer meals with a Mediterranean twist.

Prawn Ceviche with Mango and Avocado

This refreshing and tangy ceviche combines the delicate flavor of prawns with the sweetness of mango and creaminess of avocado.

It’s a vibrant dish that’s perfect for hot days, served chilled and packed with zesty citrus, making it an ideal appetizer for summer gatherings.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• Juice of 2 limes
• Juice of 1 orange
• 1 ripe mango, diced
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 small jalapeño, finely chopped (optional for heat)
• 1/4 cup cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Cut prawns into bite-sized pieces and place them in a bowl. Pour lime and orange juice over the prawns, ensuring they are fully submerged.
2. Let prawns marinate in the refrigerator for 2 hours, or until they turn pink and opaque.
3. Add mango, avocado, onion, jalapeño (if using), and cilantro to the bowl with the prawns.
4. Gently toss to combine and season with salt and pepper to taste.
5. Serve chilled with tortilla chips or over a bed of lettuce.

This ceviche is the perfect dish for any summer occasion—light, refreshing, and bursting with tropical flavors.

The citrus juices “cook” the prawns and bring out the natural sweetness, while the creamy avocado and sweet mango balance it all out for a delightful bite.

Prawn & Zucchini Noodles with Garlic Butter Sauce

A low-carb, gluten-free option that’s perfect for summer, this dish features prawns and zucchini noodles (zoodles) in a rich, garlicky butter sauce.

It’s a healthier alternative to traditional pasta, but still indulgent with its flavorful sauce.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 tsp chili flakes
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat butter in a large skillet over medium heat. Add garlic and cook for 1–2 minutes until fragrant.
2. Add prawns to the skillet and cook for 2–3 minutes per side, or until pink and opaque. Remove prawns from the skillet and set aside.
3. In the same skillet, add zucchini noodles and sauté for 2–3 minutes, just until they begin to soften but still have some bite.
4. Return prawns to the skillet, add chili flakes, lemon juice, and fresh parsley. Toss to combine and season with salt and pepper.
5. Serve immediately, garnished with additional parsley if desired.

This dish is light yet satisfying, with a rich garlic butter sauce that brings everything together.

The zucchini noodles add a healthy, crunchy element that makes this an excellent summer meal—flavorful, fresh, and guilt-free.

Prawn and Peach Salad with Balsamic Glaze

Sweet, juicy peaches pair perfectly with succulent prawns in this bright and tangy salad.

The addition of balsamic glaze enhances the sweetness of the peaches and prawns, making this salad a vibrant and refreshing option for any summer lunch or light dinner.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 ripe peaches, sliced
• 4 cups mixed salad greens (arugula, spinach, or lettuce)
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted almonds or walnuts
• 1/4 cup balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add prawns and sauté for 2–3 minutes per side until pink and opaque. Season with salt and pepper.
2. Arrange salad greens on a platter and top with sliced peaches, prawns, goat cheese, and toasted nuts.
3. Drizzle with balsamic glaze and serve immediately.

This salad is a beautiful mix of sweet and savory, with a perfect balance of textures from the juicy peaches, tender prawns, and crunchy nuts.

The balsamic glaze ties everything together, making it an elegant and delicious dish for summer days.

Prawn & Watermelon Skewers with Feta and Mint

These skewers combine the sweetness of watermelon, the savory goodness of prawns, and the freshness of mint and feta cheese for a perfect balance of flavors.

It’s a light, refreshing dish that’s ideal for hot summer days, and it’s super easy to prepare for any outdoor barbecue or picnic.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Skewers (soaked if wooden)

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. In a bowl, toss prawns with olive oil, lime juice, salt, and pepper.
3. Thread prawns, watermelon cubes, and small chunks of feta onto skewers, alternating between each ingredient.
4. Grill the skewers for 2-3 minutes per side until prawns are pink and cooked through.
5. Sprinkle chopped mint leaves over the skewers just before serving.

These prawn and watermelon skewers are the ultimate refreshing treat for summer.

They bring together sweet, savory, and tangy elements, making them an ideal starter or light main course for outdoor gatherings.

Prawn & Corn Chowder with Fresh Herbs

A creamy, comforting chowder perfect for slightly cooler summer nights, this prawn and corn chowder is rich in flavor but light enough for the season.

The combination of prawns, sweet corn, and fresh herbs in a velvety broth makes this a perfect dish to enjoy with a slice of crusty bread.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 cups fresh corn kernels (or frozen)
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 2-3 minutes until softened.
2. Add potatoes, corn, broth, and thyme. Bring to a boil, then reduce to a simmer for 10-15 minutes until potatoes are tender.
3. Stir in the prawns and cook for an additional 2-3 minutes, until they turn pink.
4. Pour in the cream and stir until well combined. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This chowder is a great way to enjoy the sweetness of summer corn and prawns in a creamy, comforting bowl.

It’s satisfying yet light, making it a perfect choice for those evenings when you want something warming but still seasonally appropriate.

Prawn & Tomato Skillet with Basil and Parmesan

This simple yet flavorful skillet dish brings together prawns, juicy tomatoes, and fresh basil, all cooked together in a garlicky sauce.

Finished with a sprinkle of parmesan cheese, it’s a quick and easy meal that’s bursting with the freshness of summer.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
2. Add prawns to the skillet and cook for 2-3 minutes per side, until they turn pink.
3. Add tomatoes to the skillet and cook for another 2-3 minutes, until they begin to soften and release their juices.
4. Stir in fresh basil, salt, and pepper, and cook for another minute.
5. Remove from heat and sprinkle with parmesan cheese before serving.

This skillet dish is the epitome of simplicity and flavor, showcasing fresh summer ingredients in a quick and easy format.

The burst of sweet tomatoes, savory prawns, and fragrant basil is complemented by the richness of parmesan, making it a perfect dish for weeknight dinners or a casual lunch.

Prawn and Cucumber Salad with Lemon Dill Dressing

A crisp and refreshing salad, this dish combines tender prawns with the coolness of cucumber and a light, tangy lemon dill dressing.

It’s perfect for a light lunch or a side dish for a summer dinner, offering a clean, fresh flavor that feels as light as a summer breeze.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 medium cucumbers, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook prawns in a pot of boiling water for 2-3 minutes until they turn pink and opaque. Drain and let them cool.
2. In a bowl, combine cucumbers, red onion, and cooled prawns.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh dill before serving.

This prawn and cucumber salad is light, refreshing, and perfect for hot summer days.

The crisp cucumber and bright lemon dill dressing elevate the sweetness of the prawns, making it a perfect dish to enjoy as a quick lunch or a fresh side to your favorite grilled dishes.

Prawn and Pesto Zoodles

For a healthy, low-carb, and flavorful summer dish, this prawn and pesto zoodle recipe is a great option.

Zucchini noodles, or “zoodles,” are tossed with a vibrant basil pesto and topped with succulent prawns for a quick, colorful meal full of fresh flavors.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Parmesan cheese (optional, for topping)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add prawns and cook for 2-3 minutes per side until pink and opaque. Remove prawns from the skillet and set aside.
2. In the same skillet, add zucchini noodles and sauté for 2-3 minutes, just until tender but still slightly crunchy.
3. Return prawns to the skillet and add the pesto, tossing everything together to coat.
4. Drizzle with lemon juice and season with salt and pepper.
5. Serve with a sprinkle of Parmesan cheese if desired.

This dish is a wonderful way to enjoy all the flavor and texture of a pasta dish, but with fewer carbs.

The fresh pesto and tender prawns make this a flavorful, satisfying meal, while the zucchini noodles add a healthy, crunchy twist.

Spicy Prawn and Sweet Potato Buddha Bowl

This hearty yet healthy buddha bowl combines spicy prawns with roasted sweet potatoes, veggies, and a creamy avocado dressing for a complete meal that’s as nourishing as it is flavorful.

It’s the perfect dish for those looking for something filling yet light, ideal for lunch or dinner.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp chili powder
• 1 avocado, mashed
• 1 tbsp lemon juice
• 1/4 cup plain Greek yogurt
• 1 cup spinach or arugula
• 1/4 cup pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, chili powder, salt, and pepper. Roast for 20-25 minutes until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat a skillet over medium heat and cook prawns for 2-3 minutes per side until pink and opaque.
3. In a small bowl, mix together mashed avocado, lemon juice, Greek yogurt, salt, and pepper to make the dressing.
4. To assemble the bowl, layer spinach or arugula at the bottom, then top with roasted sweet potatoes, prawns, and a dollop of avocado dressing.
5. Garnish with pumpkin seeds, if desired.

This buddha bowl offers a great combination of flavors and textures with the spicy prawns, creamy avocado dressing, and sweet potatoes.

It’s a nourishing and filling dish that packs a punch of flavor, perfect for a wholesome, satisfying summer meal.

Prawn & Mango Salsa Tacos

These tacos are a vibrant, tropical twist on your usual taco fare. Succulent prawns are paired with a zesty mango salsa for a deliciously fresh filling, all wrapped in a soft tortilla.

Perfect for taco night or any casual summer gathering, they bring a burst of flavor in every bite.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, finely chopped (optional for heat)
• Juice of 1 lime
• 6 small soft tortillas
• Optional toppings: avocado, sour cream, shredded lettuce

Instructions:

1. Toss prawns with olive oil, chili powder, cumin, salt, and pepper. Cook in a hot skillet for 2-3 minutes per side until they turn pink and opaque.
2. In a bowl, combine diced mango, red onion, cilantro, jalapeño, and lime juice to make the salsa.
3. Warm the tortillas and fill them with prawns and mango salsa.
4. Add additional toppings like avocado, sour cream, or shredded lettuce as desired.
5. Serve immediately for a fresh, tropical taco experience.

These prawn and mango salsa tacos are bright and full of flavor, with the sweetness of the mango salsa balancing out the savory prawns.

They’re perfect for a light summer dinner and are sure to be a crowd-pleaser at your next taco night!

Grilled Prawn and Asparagus Salad with Lemon Vinaigrette

This grilled prawn and asparagus salad is the perfect dish for a healthy, refreshing summer meal.

The smokiness from the grilled prawns and asparagus pairs wonderfully with the tangy lemon vinaigrette, creating a light yet satisfying salad.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)

For the lemon vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Toss prawns and asparagus with olive oil, salt, and pepper.
2. Grill prawns for 2-3 minutes per side, until pink and cooked through. Grill asparagus for 4-5 minutes, turning occasionally, until tender and slightly charred.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Arrange mixed greens, cherry tomatoes, and red onion on a platter. Top with grilled prawns and asparagus.
5. Drizzle with lemon vinaigrette and garnish with crumbled feta cheese if desired.

This grilled prawn and asparagus salad is fresh, light, and packed with flavor.

It’s perfect for a healthy summer lunch or dinner, with the smoky grilled prawns and asparagus balanced by the tangy lemon vinaigrette. The feta adds a creamy touch to round out the dish.

Prawn and Avocado Stuffed Bell Peppers

These vibrant stuffed bell peppers are filled with a savory prawn and avocado mixture, making for a hearty yet light meal.

The sweetness of the bell peppers pairs beautifully with the creamy avocado and tender prawns, and they’re easy to make for a nutritious summer dinner.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 ripe avocado, diced
• 1/2 cup cooked quinoa or rice (optional)
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté prawns in olive oil for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
3. In a bowl, combine cooked prawns, diced avocado, quinoa or rice (if using), red onion, cilantro, and lime juice. Season with salt and pepper.
4. Stuff each bell pepper with the prawn mixture and place them in a baking dish. Drizzle with olive oil.
5. Bake for 15-20 minutes, until the peppers are tender.
6. Serve warm, garnished with extra cilantro if desired.

These stuffed bell peppers are both visually stunning and delicious.

The sweetness of the peppers, combined with the creamy avocado and tender prawns, makes this dish perfect for a healthy summer meal. It’s light, filling, and bursting with vibrant flavors.

Prawn and Pineapple Fried Rice

A tropical take on a classic fried rice, this dish combines the sweetness of pineapple with the savory richness of prawns and a touch of soy sauce.

It’s a quick and easy one-pan meal, perfect for using up leftover rice and enjoying a flavorful, satisfying dinner.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup pineapple, diced
• 1/2 red bell pepper, chopped
• 2 green onions, sliced
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add prawns and cook for 2-3 minutes on each side, until pink and cooked through. Remove and set aside.
2. In the same skillet, add sesame oil and sauté garlic and ginger for 1-2 minutes until fragrant.
3. Add the red bell pepper and cook for another 2 minutes. Push the vegetables to the side and pour the beaten eggs into the skillet. Scramble the eggs until fully cooked.
4. Add the cooked rice, pineapple, and prawns back into the skillet. Pour soy sauce over the mixture and stir to combine, cooking for another 2-3 minutes.
5. Garnish with sliced green onions and serve hot.

This prawn and pineapple fried rice is a delightful blend of tropical sweetness and savory depth. It’s an easy, one-pan dish that’s perfect for a quick weeknight meal or a fun summer dinner.

The combination of prawns and pineapple creates a light yet satisfying meal that’s full of flavor.

Prawn and Roasted Vegetable Skewers

For a healthy and vibrant summer meal, these prawn and roasted vegetable skewers are full of flavor and easy to prepare.

The prawns are perfectly seasoned, and the roasted vegetables add a smoky, savory flavor that’s sure to impress. These skewers are ideal for a BBQ or as a fresh meal on a warm evening.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, combine olive oil, smoked paprika, garlic powder, cumin, lemon juice, salt, and pepper. Toss the prawns in the marinade and set aside to soak for about 10 minutes.
3. Thread prawns, bell pepper, zucchini, red onion, and cherry tomatoes onto skewers, alternating between each ingredient.
4. Grill the skewers for 2-3 minutes per side until the prawns are pink and cooked through, and the vegetables are tender with grill marks.
5. Serve the skewers hot, drizzled with any leftover marinade.

These prawn and roasted vegetable skewers are an easy and flavorful way to enjoy a balanced summer meal.

The smoky grilled vegetables and tender prawns make a perfect pairing, and the marinade enhances the natural flavors. They’re great for outdoor grilling and make for a delicious, light dinner.

Prawn and Spinach Stuffed Mushrooms

These prawn and spinach stuffed mushrooms are a perfect appetizer for any summer gathering.

The earthy mushrooms are filled with a creamy prawn and spinach mixture, creating a savory bite-sized treat. They’re elegant yet simple, making them a great option for entertaining or a light snack.

Ingredients:

• 1 lb (450g) prawns, peeled and chopped
• 12 large white mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 1/4 cup cream cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add prawns and cook for 2-3 minutes until pink and cooked through. Add spinach and cook for another 1-2 minutes until wilted.
4. Remove the mixture from heat and stir in cream cheese, Parmesan cheese, breadcrumbs, salt, and pepper. Mix until everything is well combined.
5. Stuff the mushroom caps with the prawn and spinach mixture and place them on a baking sheet.
6. Bake for 15-20 minutes until the mushrooms are tender and the tops are golden.
7. Garnish with fresh parsley and serve warm.

These prawn and spinach stuffed mushrooms are a great appetizer that offers a burst of flavor in each bite.

The creamy filling contrasts beautifully with the tender mushrooms, making them a perfect addition to any summer gathering or dinner party.

Prawn and Coconut Curry

This prawn and coconut curry is rich, creamy, and full of vibrant flavors.

The coconut milk creates a luscious base, while the prawns soak up the spices for a comforting yet light dish. It’s perfect for a warm summer evening when you’re craving something aromatic and satisfying.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 bell pepper, sliced
• 1/2 cup spinach leaves
• Juice of 1 lime
• 1 tbsp fish sauce (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened. Add garlic and ginger and cook for another minute until fragrant.
2. Stir in the red curry paste and cook for 1 minute before adding the coconut milk. Bring the mixture to a simmer.
3. Add the prawns, bell pepper, and spinach to the skillet. Cook for 3-4 minutes until the prawns are pink and cooked through, and the vegetables are tender.
4. Stir in lime juice, fish sauce (if using), salt, and pepper.
5. Serve hot, garnished with fresh cilantro, and enjoy with steamed rice or naan.

This prawn and coconut curry is rich, comforting, and bursting with flavor.

The creamy coconut milk, along with the blend of aromatic spices, makes this dish a perfect option for a light yet indulgent summer dinner. It’s a simple recipe that brings the warmth of curry without the heaviness, making it a fantastic choice for any summer night.

Prawn and Avocado Salad with Cilantro Lime Dressing

This light and refreshing salad brings together creamy avocado, succulent prawns, and a zesty cilantro lime dressing.

It’s an easy and quick dish to prepare that packs a punch of flavors, making it ideal for a healthy lunch or a side for any summer meal.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 2 ripe avocados, diced
• 4 cups mixed greens (such as arugula, spinach, or lettuce)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook prawns in a skillet over medium heat for 2-3 minutes per side until they turn pink and opaque. Remove from heat and let cool.
2. In a small bowl, whisk together lime juice, olive oil, honey, cilantro, salt, and pepper to make the dressing.
3. In a large bowl, combine mixed greens, diced avocado, cherry tomatoes, and red onion. Add the cooled prawns on top.
4. Drizzle with the cilantro lime dressing and toss gently to combine.

This prawn and avocado salad is fresh, light, and bursting with flavor.

The creamy avocado and sweet prawns are enhanced by the tangy dressing, creating a balanced and refreshing dish. It’s perfect for a quick summer lunch or a healthy side dish to accompany your favorite grilled proteins.

Prawn and Tomato Skewers with Balsamic Glaze

These prawn and tomato skewers are a perfect appetizer or light summer meal. The prawns are grilled to perfection and paired with juicy, slightly charred tomatoes.

A drizzle of balsamic glaze adds a sweet and tangy finish that enhances the dish’s flavors, making it ideal for outdoor dining.

Ingredients:

• 1 lb (450g) prawns, peeled and deveined
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, toss prawns with olive oil, garlic powder, oregano, salt, and pepper. Thread prawns and cherry tomatoes onto skewers, alternating between the two.
3. Grill the skewers for 2-3 minutes per side until the prawns are pink and the tomatoes are slightly charred.
4. While grilling, in a small saucepan, combine balsamic vinegar and honey. Bring to a simmer and cook for 3-4 minutes until the glaze thickens slightly.
5. Drizzle the balsamic glaze over the skewers before serving.

These prawn and tomato skewers with balsamic glaze are an easy yet flavorful dish that’s perfect for summer grilling.

The sweetness of the tomatoes and the savory prawns are complemented by the tangy balsamic glaze, making each bite satisfying and delicious. They’re a wonderful addition to any outdoor barbecue or a light meal on their own.