Prawn, Avocado and Mango Salad Recipe

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serves: 4


  • 1tbsp sunflower oil
  • 450g (1lb) king prawns, shelled (you want around 5 per person)
  • 2 shallots, peeled and finely sliced
  • 1 garlic clove, crushed
  • ¼ tsp sweet smoked paprika
  • ½ tsp fennel seeds, crushed
  • pinch chilli flakes
  • 1 tbsp tomato purée
  • pinch sugar
  • juice 1 large lime, plus extra wedges, to serve
  • 1 Romaine lettuce, roughly chopped
  • 1 avocado, peeled, stoned and cut into small chunks
  • 1 mango, peeled, stoned and sliced


  • Heat the oil in a small, heavy-based frying pan over a medium-high heat. Cook the prawns for 1 minute on each side or until lighlt browned; they don’t need to be cooked through at this stage. Remove from the pan and set aside.

  • Turn down the heat slightly, add the shallots to the pan and cook for 2 or 3 minutes before adding the garlic. Cook for another minute then add the paprika, fennel seeds, chilli, tomato purée, sugar and 2 tbsp water. Heat for 2 minutes, mixing until smooth. Return the prawns to the pan and coat well in the sauce. Remove from the heat and mix in the lime juice; season well and set aside to cool slightly.

  • In a large bowl, toss the prawns and any sauce with the lettuce, avocado and mango; add extra lime to taste.

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(93 ratings)
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