Grilled prawn, peach & quinoa salad

March 20 marks Australia’s first National Prawn Day, which champions the period of peak supply of farmed tiger prawns, with over 1500 tonnes expected to be produced by Australia’s biggest prawn farmer alone.

Tropic Co Ambassador and nutritionist Susie Burrell says it’s the perfect time for Aussies to embrace fresh home grown produce and bring it to the dinner table.

“Aussie tiger prawns are not only incredibly tasty but extremely versatile and provide many other health benefits including being a low-fat protein option as well as packed with vitamins and Omega-3," she said. "So they can be enjoyed all year round with pleasure and no guilt required.”

“There is so much you can do with Aussie Tiger prawns, from tossing up a fresh seafood linguine to spicing things up with a Mexican tiger prawn taco. Make use of their sweetness and colour to create a real treat for family and friends.”

Here's a delicious prawn salad recipe to try.

Grilled peach, prawn & quinoa salad

500g Tropic Co. whole raw tiger prawns (head and shell removed and deveined)

2 yellow peaches, cut into quarters

2 cups cooked quinoa (as per pack instructions)

1 punnet heirloom or cherry tomatoes, cut in half

50g baby rocket

Marinade

3 tbsp extra virgin olive oil

1-2 red chillies, sliced

1 tsp smoked paprika

1 tbsp maple syrup

Salt and pepper

Lemon vinaigrette

½ lemon (zest and juice)

6 tbsp extra virgin olive oil

2 tbsp maple syrup

2 tsp dijon mustard

Salt and pepper

Method

Step 1: Preheat grill or barbecue.

Step 2: In a bowl combine prawns, olive oil, sliced chillies, smoked paprika, maple syrup and season with salt and pepper, mix well and set aside.

Step 3: Cut peaches into quarters, drizzle with olive oil and set aside.

Step 4: Place marinated prawns and peaches on to hot grill or barbecue, turn and cook until caramelized and cooked through.

Step 5: In a jar place lemon zest and juice, maple syrup, mustard, salt and pepper, close with the lid and shake well.

Step 6: Place quinoa and tomatoes into a bowl and mix well. Place quinoa mix onto a platter, add peaches and prawns top with rocket and drizzle with dressing.

Tip: Make double the dressing and keep in the refrigerator for up to two weeks.

Variation: As an alternative to peaches, try with fresh mango.

To find your local participating fishmonger for National Prawn Day, visit https://tropicco.com.au/national-prawn-day/.

Click here for more Tropic Co prawn recipes