BBQ Prawns with Mango Salsa

A sizzling summer dish we tried – and loved – from Another Food Blogger

Looking to impress at your next garden gathering? These BBQ prawns, topped with a fresh mango chilli salsa and golden saffron aioli, are a restaurant-worthy delight you can recreate at home. We recently tried this sensational recipe from Another Food Blogger and it’s safe to say – it’s a keeper.

The vibrant colours, bold flavours, and smoky finish make this the ultimate summer showstopper. Pair with a chilled glass of white wine and some lightly charred sourdough for a memorable al fresco meal.

Ingredients

Serves 4

For the prawns:

• 12 large prawns, shell on
• Olive oil
• Salt, to season

Mango Chilli Salsa:

• 1 ripe mango, finely diced
• 4 tbsp diced red onion
• 1 red chilli, finely chopped
• 2 tbsp chopped fresh coriander
• 1 tbsp lime juice
• 2 tbsp olive oil
• Pinch of salt

Saffron Aioli:

• 1 tsp saffron strands
• 2 egg yolks
• 1 garlic clove, crushed
• 100 ml olive oil
• 1 tsp lemon juice
• ½ tsp Dijon mustard
• 1 tsp maple syrup
• 1 tsp cold water
• Pinch of salt

Essential Equipment

To recreate these smoky, flavour-packed BBQ prawns with ease, you’ll want to gather a few key tools:

• 🔸 Ninja Woodfire Electric BBQ Grill & Smoker – This compact but mighty grill delivers rich wood-smoked flavour using 100% natural pellets. With seven cooking functions and electric power, it’s ideal for urban gardens, patios, or balconies. We used it for this recipe and loved the even heat, no-hassle setup, and real BBQ results.
  👉 View on Ninja Kitchen

• Ninja food processor
• Mixing bowls & Measuring spoons

🔪 Joseph Joseph Folio™ Icon Plus Knife & Chopping Board Set

Smartly designed and beautifully compact, this 8-piece set is ideal for home cooks who value efficiency and style. It includes four colour-coded chopping boards and four razor-sharp Japanese stainless-steel knives — each with its own integrated tool rest to keep worktops clean.

The upright case not only keeps everything organised but also makes it a brilliant space-saver in smaller kitchens, where every inch of counter matters.

Why We Love It:

• Four food-specific, non-slip chopping boards
• Four premium knives: paring, serrated, santoku, and chef’s
• Knife-friendly textured boards with hygienic storage
• Compact footprint — perfect for city flats or space-conscious kitchens
  👉 See it on Joseph Joseph

With the right equipment, you’ll be grilling like a pro — even in a small space.

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Method

1. Make the mango salsa:

In a small bowl, combine the mango, red onion, chilli, coriander, lime juice, olive oil, and salt. Toss gently and set aside to let the flavours meld.

2. Prepare the saffron aioli:

Soak the saffron in 1 tsp of warm water for 5 minutes. In a small food processor, blend egg yolks, garlic, lemon juice, mustard, maple syrup, and salt. Slowly drizzle in the olive oil while blending, until the aioli thickens. Stir in the saffron infusion and refrigerate until needed.

3. Grill the prawns:

Using a sharp knife, butterfly the prawns by cutting along the back (leave the shell on for extra flavour). Drizzle with olive oil and season with salt.

Preheat your Ninja Woodfire BBQ Grill to high. Grill the prawns flesh-side down for 2–3 minutes, then flip and cook for a further 1–2 minutes until cooked through and lightly charred.

4. Assemble and serve:

Smear saffron aioli onto a serving platter, arrange the grilled prawns on top, and spoon over the mango salsa. Serve with charred lime halves and grilled sourdough.

Why We Love It

This recipe balances heat, sweetness, and smoky depth beautifully. The mango salsa pops with brightness, while the saffron aioli adds a luxe touch that elevates the prawns to something truly special. It’s simple enough for a weeknight barbecue but impressive enough for guests.

Huge thanks to Another Food Blogger for the original inspiration.

FAQs

How do you cook prawns on a barbecue?

To barbecue prawns, start by butterflying or skewering them to ensure even cooking. Brush lightly with oil and season with salt or a marinade. Preheat the grill to medium-high and cook the prawns for 2–3 minutes on each side, until they’re pink, opaque, and slightly charred. For extra flavour, keep the shells on during grilling, then serve with a fresh sauce or salsa.

Which prawns are good for barbecue?

Large raw prawns or king prawns (shell on) are ideal for barbecuing. They hold up well to high heat and retain their juiciness. Wild-caught tiger prawns or sustainably farmed king prawns are excellent options. Look for prawns that are raw, firm, and preferably deveined, so they’re ready to cook.

What goes with barbecue prawns?

Barbecue prawns pair beautifully with fresh, zesty sides like mango salsa, avocado salad, grilled corn, or herbed couscous. They also work well with aioli, garlic butter, or chilli sauces. For a fuller spread, serve alongside grilled vegetables, sourdough, or a crisp green salad.

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