Mexican Prawn Salad


Mexican Prawn Salad

With summer now officially here, it’s no surprise we’ve been craving crunch and colour and freshness. This salad (drawn from the december edition of Taste magazine) fits the bill on all counts. The good news is that this recipe is not only gluten-free, but packs a whopping great 28g of protein in each serve.

Mexican Prawn Salad

Serves 4

  • 400g peeled, deveined prawns, tails intact
  • 1 tbsp chopped fresh coriander leaves, + 1/4 cup extra
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 1/2 tsp sweet paprika
  • 1 tbs extra virgin olive oil
  • 2 sweet corn cobs, cooked, kernels removed
  • 200g grape tomatoes, halved
  • 400g can kidney beans, rinsed & drained
  • 2 green spring onions, thinly sliced
  • 40g butter, chopped
  • 1 fresh jalapeño chilli, finely chopped
  • 1 tbs lime juice
  • 1 tbs honey
  • Lime cheeks and corn chips (we used Red Rock’s Jalapeño Pepper and Mature Cheddar), to serve
  1. Combine prawns, 1tbsp coriander leaves, lime juice, garlic, sweet paprika and 1/2 tbsp olive oil in a bowl. Set aside for 10 mins to marinate.
  2. Meanwhile, combined the corn, tomato, kidney beans, extra chopped coriander, spring onions and remaining oil in large bowl.
  3. Preheat a bbq or chargrill on medium high.
  4. Cook, prawns, turning, for 3 mins or until cooked through. Transfer to a plate.
  5. Melt butter in a frying pan over medium-high heat. Simmer for 1 minute or until foaming.
  6. Stir in jalapeño for 1 minute or until butter is a nutty golden.
  7. Remove from hat; stir in lime juice and honey.
  8. Divide corn mixture among serving plates and top with chargrilled prawns.
  9. Drizzle with jalapeño butter sauce.
  10. Serve with lime cheeks and corn chips.
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~ by swalloworspit on December 8, 2013.

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