There’s something about summer that has me reaching for quick seafood dishes, and this one has become a new favourite in our house. I first made it after a beautiful market haul — perfectly ripe nectarines, bunches of coriander, and a bag of sweet medium prawns from Faros. It’s the kind of recipe that feels almost too simple, but when the fruit is fragrant and the prawns are seared hot and fast, everything tastes bright and effortless.
This dish also sits nicely alongside some of my other warm-weather seafood recipes, like Pasta with Prawn Oil, Cherry Tomatoes and Basil or my Oysters with Finger Lime. It has that same fresh, unfussy energy — the sort of meal you can throw together after a long day without compromising flavour.
Why You’ll Love This Recipe
- Fresh and summery – Sweet nectarines, lime and coriander make the prawns feel light and juicy.
- Fast to cook – The prawns take minutes, the salsa is just chop-and-toss.
- Market-driven – Perfect for when nectarines are at their peak.
- Pan-fried (not barbecued) – You get clean, caramelised prawns without smoky flavours competing with the fruit.
- Versatile – Serve it as a simple dinner or scale up for entertaining.
Ingredients Explained
Prawns:
Go for medium raw prawns, peeled and deveined. Keeping the tails on adds a nice look on the plate, but remove them if you prefer.
Nectarines:
Choose ripe but firm fruit. Soft nectarines collapse in the salsa and turn it mushy.
Cucumber:
Lebanese cucumber adds crunch and keeps the salsa feeling fresh.
Golden shallots:
Gentler than onion, with a light sweetness that doesn’t overpower the fruit or the prawns.
Lime:
Adds acidity and brightness. Adjust to taste depending on the sweetness of your fruit.
Coriander:
The herb that keeps this reading clearly as a “salsa” — don’t swap for basil here.
Olive oil:
Use just enough to lightly coat the prawns and bring the salsa together without making anything greasy.
Pro Tips
- Sear fast and hot. Medium-high heat keeps the prawns juicy with a golden edge.
- Keep the salsa at room temp. Cold fruit dulls the flavour.
- Taste and adjust. Nectarines vary in sweetness, so tweak the lime and salt at the end.
- Don’t over-mix the salsa. Gentle turns keep the nectarines intact.
Storage / Make Ahead
- Salsa: Best made fresh but can be prepped 1–2 hours ahead and kept at room temperature.
- Prawns: Cook to order. Reheated prawns toughen and lose their sweetness.
- Leftovers: Store separately and eat within 24 hours.
Substitutions
- Fruit: Swap nectarines for peaches or mango when in season.
- Herbs: Only substitute coriander with mint if absolutely necessary — basil makes it taste like a stone fruit salad rather than a salsa.
- Prawns: Thinly sliced grilled calamari also works, but prawns are best.
FAQs
Can I make this on the BBQ instead?
Technically yes, but a frying pan keeps the flavour clean so the fruit really shines.
What if my nectarines are very sweet?
Add extra lime juice to balance.
Can I make it spicy?
A finely sliced green chilli works, but keep it subtle — you want the nectarines to stay the star.
Is this suitable for entertaining?
Absolutely. Serve it on a large platter with lime cheeks. It fits beautifully into a summery seafood spread alongside dishes like my Tuna Crudo with Lemon Zest and Crispy Capers.
Final Thoughts
This Prawns with Nectarine Salsa recipe is everything I love about summer cooking — fast, fresh and completely reliant on good produce. It’s the kind of dish you can put on the table in minutes, yet it still feels special. Whether you’re cooking for yourself or serving a crowd, this one is all about bright, simple flavours that let the ingredients shine.
Prawns with Nectarine Salsa
Equipment
- Frying Pan
- Mixing Bowl
- sharp knife
- Mixing Bowl
Ingredients
Prawns
- 24 medium raw prawns peeled and deveined
- 1 tbsp extra virgin olive oil
- Finely grated zest of 2 limes
- Sea salt to taste
Nectarine Salsa
- 4 ripe nectarines finely diced
- 1 Lebanese cucumber finely diced
- 2 small golden shallots very finely sliced
- Juice of 1–2 limes to taste
- 1 tbsp extra virgin olive oil
- ⅓ cup finely chopped fresh coriander
- Sea salt to taste
Instructions
- Prepare the prawns: Pat the prawns dry. Toss with the olive oil, lime zest, and a light sprinkle of sea salt. Set aside while you make the salsa.
- Make the nectarine salsa: In a medium bowl, combine the diced nectarines, cucumber, and golden shallots. Add the lime juice, olive oil, coriander, and a pinch of sea salt. Gently toss, then taste and adjust lime and salt so the salsa is fresh and lightly acidic. Keep at room temperature.
- Cook the prawns: Heat a large frying pan over high heat. When hot, add the prawns in a single layer (cook in batches if needed). Cook for 1–2 minutes per side, until just opaque and lightly golden. Remove from the heat immediately so they don’t overcook.
- Serve: Spoon the nectarine salsa onto a serving platter or into individual shallow bowls. Top with the hot prawns and finish with a little extra coriander if you like. Serve straight away.
Video
Notes
- Choose nectarines that are ripe but still firm so the salsa holds its shape.
- Keeping the salsa at room temperature gives the best flavour.