Prawn Salad With Coconut Dressing Recipes

SHRIMP SALAD WITH COCONUT GREEN GODDESS DRESSING

Steps:

• Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
• Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
• Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.

PRAWN MANGO AVOCADO SUMMER SALAD WITH LIME DRESSING

Steps:

• Shake Dressing in a jar.
• Chop prawns into 1.75 - 2 cm / 2/3" pieces.
• Place all Salad Ingredients in a bowl, pour over dressing. Toss very gently using rubber spatula. Adjust to taste with more lime if desired. Serve immediately!

SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING

Steps:

• Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
• Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
• Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
• To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.

COCONUT RICE & PRAWN SALAD

Steps:

• Tip the rice into a saucepan with the coconut milk and enough cold water to cover by a finger-nail's depth. Bring to the boil, then cook over a medium heat for 10 mins or until the liquid has gone. Stir, cover, take off heat and leave for 5 mins until fluffy. Spread over a dinner plate to cool quickly.
• Meanwhile, make a dressing by stirring together the lime zest and juice and sweet chilli sauce. Stir prawns into the dressing and set aside while the rice finishes cooling.
• Fluff up the rice with a fork, then toss with the cucumber, coriander leaves and sugar snap peas. Serve in bowls, scattered with prawns and dressing.

COCONUT SHRIMP SALAD

Steps:

• Preheat oven to 350.
• Combine breadcrumbs and coconut.
• Dip shrimp in flour, then egg, then crumb/coconut mixture.
• Grease baking sheet (Pam) and line the shrimp on there as you go.
• Brush with olive oil, bake until crisp.
• Chop Romaine lettuce, set aside.
• Slice mango and avocado.
• Toss walnuts, goat cheese, mango and avocado with romaine.
• Top with shrimp when done.

PRAWN NOODLE SALAD WITH LIME COCONUT DRESSING

Steps:

• Steam Prawns
• Pour boiling water into TM bowl. Add prawns to the simmering basket and carefully insert into TM bowl. Cook 7 mins / Varoma / speed 2.
• Spread prawns out onto a plate and set aside to cool while preparing the rest of salad. No need to wash TM bowl.
• Salad
• Place onion into TM bowl and chop 2 sec / speed 5. Set aside into a large salad bowl.
• Place carrot into TM bowl and chop 2 sec / speed 5. Set aside with onion in salad bowl.
• Place ⅓ cabbage and coriander into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place ⅓ cabbage and mint into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Place remaining cabbage and kale into TM bowl and chop 2-3 sec / speed 5. Add to salad bowl.
• Add cooled prawns to salad bowl (depending on size of prawns cut so they are approx. 2-3 cm).
• Dressing
• Place ginger and chilli into TM bowl and chop 5 sec / speed 9.
• Scrape down and add remaining dressing ingredients and mix 10 sec / speed 4.
• Vermicelli Rice Noodles and Serving
• When ready to serve, combine the dressing with the prawn salad.
• Rehydrate the rice noodles following the packet directions.
• Divide the noodles onto 4 serving plates or bowls and spoon the salad on top. Ladle over any extra dressing.

PRAWN SALAD WITH LEMON DRESSING RECIPE

Steps:

• Arrange the lettuce on a large serving platter. Add the prawns, olives, cucumber and tomatoes.
• Put the olive oil, lemon zest, lemon juice, caster sugar and mustard powder into a small screw-top jar or small bowl and shake vigorously or whisk together until well blended.
• Pour the dressing over the salad. Serve garnished with lemon slices and sprigs of dill and serve with crusty wholemeal bread.

PRAWN SALAD WITH COCONUT DRESSING

Steps:

• Shell and de-vein the prawns, leaving tails intact.
• Place all dressing ingredients in a jar and shake well.
• Place prawns, mango, and avocado in a bowl and toss with dressing.
• Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
• Serve and enjoy!
• Makes 4 servings.
• Make sure to use fully-ripe mangos and avocados in this recipe.