Fuss-free and quick to cook, this chilli prawn cocktail salad recipe is the perfect way to use up that bag of prawns in your freezer – and you’ll learn how to make homemade prawn cocktail sauce, too. It’s a bit different, in that the prawns will still be warm when you eat it.
Get ready for a summer of entertaining with more easy summer starter ideas.
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Ingredients
- 100g greek yogurt
- 30g tomato ketchup
- 1 tsp Tabasco
- 1 lime
- 100g mixed salad leaves
- 2 avocados, sliced
- Cucumber, peeled into ribbons
- ½ glug of vegetable oil
- 1 garlic clove, finely sliced
- 1 red chilli, finely sliced
- 350g thawed raw peeled jumbo prawns
- Bunch of fresh basil, chopped
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Method
- In a small bowl, mix the greek yogurt, tomato ketchup, Tabasco and a squeeze of lime juice, then season. Add a splash of water so you have a thick, spoonable dressing, then set aside until ready to serve.
- In a mixing bowl, toss the mixed salad leaves with the sliced avocados and cucumber.
- Heat a glug of vegetable oil in a large frying pan, then add the garlic and red chilli. Fry for 1-2 minutes, then add the pack of jumbo prawns. Fry over a medium-high heat for 3-4 minutes until cooked through and golden. Tip into the salad, toss with another squeeze of lime juice and the chopped fresh basil, then transfer to a serving plate and spoon over the dressing.
Nutrition
- 322kcals Calories
- 23.7g (5.7g saturated) Fat
- 19.3g Protein
- 5.8g (4.3g sugars) Carbs
- 4.2g Fibre
- 0.7g Salt
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