Chilli & Garlic Prawn Bruschetta

  • 6
  • 20
  • Easy

Christmas has been and gone and you’re still stuck with a fridge-load of leftover ingredients? Try this delicious chilli & garlic prawn bruschetta recipe.


• Thaw Shore Mariner Raw Prawn Cutlets according to packet instructions.
• Place the oil, garlic, lime juice, chilli flakes, salt, and pepper in a large bowl and whisk until well combined. Add the thawed prawns and toss to coat evenly. Cover and refrigerate for 20 minutes.
• While the prawns are marinating, create the guacamole by placing the avocado, red onion, coriander, jalapeno juice, lime juice, salt, and garlic powder in a bowl and mash the ingredients with a fork to make it as chunky or smooth as you’d like.
• Add the halved cherry tomatoes to the guacamole mixture and set aside for later in the fridge.
• Heat a barbecue grill-friendly pan to high. Grill prawns for 3-4 minutes or until meat is cooked through and golden.
• Slice your artisan bread 2 cm thick, brush with oil and chargrill, or barbecue grill on medium
• Spoon guacamole mixture onto chargrilled bread and top with chilli garlic prawns