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Photo of Creole spiced prawns with spicy green pepper salsa by WW

Creole spiced prawns with spicy green pepper salsa

Points® value
Total Time
20 min
15 min
5 min


Green capsicum

1 small, finely chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh flat-leaf parsley

2 tbs, finely chopped

Lemon juice

2 tsp

Red wine vinegar

2 tsp

Olive oil

1 tbs

Ground cayenne pepper

¼ tsp

Ground paprika

1 tsp, sweet

Ground cumin

1 tsp

Dried thyme

½ tsp

Raw peeled prawns

18 small, (440g), peeled, tails intact

Oil spray

1 x 3 second spray(s)


  1. Combine capsicum, chilli, parsley, lemon juice, vinegar and oil in a medium bowl. Season with salt and pepper. Set aside for 10 minutes for flavours to develop.
  2. Meanwhile, combine cayenne pepper, paprika, cumin and thyme in a small bowl. Sprinkle spice mixture evenly over prawns.
  3. Preheat a chargrill or barbecue on high heat. Lightly spray prawns with oil and cook for 1-2 minutes each side or until cooked through. Serve prawns with green capsicum salsa.


TIP: Salsa can be made ahead. Store in an airtight container in the fridge for up to 2 days.