Avocado with chilli, prawns and lime mayonnaise

This recipe is for all the avo fans. Creamy, ripe avocados are filled with chilli-spiked prawns and drizzled with a tangy lime mayo. Heaven! Try as a delicious gluten-free starter

By Sophie Gray
  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 2 teaspoon oil
  • 250 gram uncooked prawns or shrimps, deveined
  • 1 large red chilli, deseeded and sliced
  • 1 spring onion, sliced
  • 3/4 cup cherry tomatoes, halved
  • 2 ripe avocados, halved
  • 2 tablespoon chopped coriander
Lime mayonnaise
  • 100 millilitre unsweetened Greek yoghurt
  • 50 millilitre mayonnaise
  • 1 tablespoon lime juice


  • 1
    Make the lime mayonnaise (see below).
  • 2
    Heat oil in a frying pan and add the prawns, frying until turning pink and nearly cooked. Toss in the sliced chilli and spring onion and cook for 1 minute.
  • 3
    Add the cherry tomatoes, and toss through until just heated.
  • 4
    Divide the prawn mixture between the avocado halves and drizzle with the Lime mayonnaise. Top with chopped coriander.
Lime mayonnaise
  • 5
    Combine the yoghurt, mayonnaise and lime juice in a small bowl.


  • If you can’t get fresh prawns, defrost some frozen ones. Use reduced fat yoghurt and mayonnaise, if you prefer. - Substitute a splash of hot sauce or a pinch of dried chilli flakes if you don’t have fresh chilli. - PER SERVE Energy 355kcal, 1489kj • Protein 16.5g • Total Fat 29.9g • Saturated Fat 5.7g • Carbohydrate 3.4g • Fibre 3.8g • Sodium 511mg