Mexican Prawn Salad


This salad is the perfect way to chase away those grey skies. Bursting with flavour and a variety of textures, you’ll be left feeling summery even when it’s raining outside.

Serves 2:

  • 6 king prawns (tails on)
  • 1 small red onion (finely chopped)
  • 1 spring onion
  • half an avocado (cut into chunks)
  • a few slices of red cabbage
  • 1 corn on the cob
  • 8 baby gem lettuce leaves
  • an inch of cucumber (cut into small triangles)
  • 6 small tomatoes (cut into small pieces)
  • a small handful of fresh coriander (chopped finely)
  • a tiny sprinkle of feta
  • 1 teaspoon of chipotle mexican seasoning
  • a couple of squeezes of lemon juice
  • salt and pepper

For the marinated prawns:

  • 1 clove of garlic
  • quarter of a red chilli
  • 1 cm by 1 cm of ginger (powdered ginger will also be fine)
  • half a teaspoon of chipotle mexican seasoning
  • a small handful of fresh coriander (chopped finely)
  • the juice of half a lemon


This is a really simple and quick lunch to put together. First you want to turn on your grill and leave it to heat up. Whilst doing so, lay out 4 baby gem lettuces on each plate and put your king prawns into a separate bowl.

Now focus on the ingredients for your marinade so the prawns can soak up as much flavour as possible! Chop the garlic, ginger, chilli and coriander and add them to the prawns, squeezing the juice of half a lemon on top of them too, along with the chipotle seasoning. Set this bowl aside whilst you make the salad.

Rub the corn in some chipotle seasoning and put on the grill. Whilst it is cooking chop all the remaining ingredients and mix well in a bowl, adding the coriander and the couple of squeezes of lemon. Add a few pinches of chipotle seasoning to this too and taste test it – you may want to add a little more depending on your taste and the salt and pepper can be added now too if you feel it needs it!

The corn is the last thing to go in – once it is cooked, stand it vertically on a chopping board and using a sharp knife, slice downwards, removing the kernels from the cob. Mix well to ensure that a variety of textures and flavours remain throughout.

Set the salad onto the plates however you wish – sometimes we like to put some into each individual boat for a slightly more refined version (perhaps for when you have guests), but this one was for us so we just piled it on generously! Now you want to fry the prawns for about 3 minutes, turning them a few times, until they’re browning on each side. Once these are cooked, you are ready to go! Place three on top of each salad and sprinkle with feta and a dusting of chipotle.


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