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Salt and pepper prawns with pineapple salsa

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Served with a tangy pineapple salsa, this dish is a fresh take on your classic salt and pepper prawns. Ready to plate in just 30 minutes, this dish makes for an easy starter or a light meal.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Salt and pepper prawns with pineapple salsa


  • 800g green prawns, peeled leaving tail intact, deveined
  • 1½ tsp sea salt flakes
  • ½ tsp coarsely ground black pepper
  • ¼ tsp Chinese five spice
  • Pinch ground white pepper
  • 1 tsp sesame oil
  • ½ ripe pineapple, cored, peeled, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • ⅓ cup coarsely chopped coriander
  • 1 tbs lime juice
  • 1 avocado, stoned, peeled, finely chopped
  • Lime zest, to serve
  • Lime wedges (optional), to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place prawns in a large bowl. Add salt, black pepper, five spice, white pepper and sesame oil. Toss to combine.
  2. Step 2

    Heat a large frying pan over high heat. Cook prawns, in batches, for 2 mins each side or until prawns curl and change colour. Transfer to a serving platter.
  3. Step 3

    Combine the pineapple, chilli, coriander and lime juice in a medium bowl. Toss to combine. Add the avocado and gently toss to combine.
  4. Step 4

    Top prawns with salsa and sprinkle with lime zest. Serve immediately with lime wedges, if desired.