Prawn and Chorizo Skewers with Quick Rice Salad

Few combinations work as well as seafood and smoky chorizo. These Prawn and Chorizo Skewers with Quick Rice Salad bring together succulent prawns, spicy Spanish-style chorizo and a fresh chargrilled rice salad for a meal that is both satisfying and simple to prepare.

Perfect for outdoor entertaining, weekend barbecues or a quick family dinner, this recipe delivers bold flavours with minimal effort.

Why You’ll Love This Recipe

Ready in under 30 minutes
High in protein
Great for barbecues
Packed with fresh vegetables
Smoky and spicy flavours
Perfect for summer dining
Easy weeknight meal

Ingredients

For the Skewers

Peeled green prawns
Chorizo sausage
PERi-PERi sauce

For the Rice Salad

Corn cobs
Green beans
Lemon
Fresh parsley
Brown rice and quinoa
Extra virgin olive oil

Why Prawns and Chorizo Work So Well Together

The natural sweetness of prawns pairs perfectly with the smoky, spicy flavour of chorizo.

Together they create:

A balance of rich and fresh flavours
Excellent texture contrast
High-protein meals
Restaurant-quality results at home

The addition of PERi-PERi sauce adds a pleasant kick without overwhelming the seafood.

Health Benefits

Prawns

Prawns provide:

Lean protein
Omega-3 fatty acids
Selenium
Vitamin B12
Zinc

Brown Rice and Quinoa

This grain combination offers:

Fibre
Complex carbohydrates
Plant protein
Long-lasting energy

Green Beans

Rich in:

Vitamin C
Folate
Fibre
Antioxidants

Corn

Provides:

Natural sweetness
Fibre
B vitamins
Essential minerals

How to Make Prawn and Chorizo Skewers

Step 1: Prepare the Rice Salad

Chargrill:

Corn cobs
Green beans
Lemon halves

Cook until lightly charred and tender.

Remove the corn kernels from the cob and combine with:

Green beans
Parsley
Brown rice and quinoa

Dress with lemon juice and olive oil.

Step 2: Assemble the Skewers

Thread prawns and chorizo alternately onto skewers.

Brush generously with PERi-PERi sauce.

Step 3: Cook the Skewers

Cook on a barbecue or chargrill until:

Prawns are pink and cooked through
Chorizo is lightly crisp
Everything develops a slight char

Squeeze fresh lemon over the skewers.

Step 4: Serve

Serve the skewers alongside the warm rice salad.

Enjoy immediately.

Tips for Success

Don’t Overcook the Prawns

Prawns cook quickly and remain juicy when removed from the heat as soon as they turn pink.

Use Fresh Corn When Possible

Fresh chargrilled corn adds sweetness and texture that elevates the salad.

Soak Bamboo Skewers

If using bamboo skewers, soak them in water for at least 30 minutes before cooking.

Adjust the Spice Level

Choose mild, medium or hot PERi-PERi sauce depending on your preference.

Serving Suggestions

This dish pairs beautifully with:

Mixed green salad
Grilled vegetables
Avocado slices
Garlic yoghurt dressing
Extra lemon wedges

Variations

Make It Lower Carb

Replace the rice mixture with:

Cauliflower rice
Mixed leafy greens
Roasted vegetables

Add More Vegetables

Try:

Capsicum
Zucchini
Cherry tomatoes
Asparagus

Swap the Protein

Replace prawns with:

Chicken breast
White fish
Salmon cubes

Use Different Sausages

Spanish-style chorizo can be replaced with:

Chicken chorizo
Turkey sausage
Smoked sausage

Storage Instructions

Refrigeration

Store leftovers in an airtight container for up to 2 days.

Reheating

Reheat gently to avoid overcooking the prawns.

Meal Prep

The rice salad can be prepared ahead and stored separately.

Frequently Asked Questions

Can I cook these skewers indoors?

Yes. A grill pan or chargrill pan works perfectly.

Can I use frozen prawns?

Absolutely. Thaw completely before cooking.

Is PERi-PERi sauce very spicy?

Heat levels vary by brand. Use a mild version if preferred.

Can I prepare the skewers ahead of time?

Yes. Assemble and refrigerate a few hours before cooking.

Nutritional Highlights

Per serving, this recipe provides approximately:

41.5g protein
526 calories
Healthy fats
Fibre-rich grains
Fresh vegetables

Final Thoughts

These Prawn and Chorizo Skewers with Quick Rice Salad deliver the perfect balance of smoky, spicy and fresh flavours. Easy enough for a weeknight meal and impressive enough for entertaining, this recipe is a fantastic addition to any seafood lover’s collection.