A quick, simple, and healthful summer supper that is full of flavorful, fresh ingredients is grilled prawn salad. The main attraction is the marinated and perfectly grilled (or baked or air-fried!) lemon-garlic prawns, which are accompanied with crisp mixed greens, fresh vegetables and a simple homemade vinaigrette created with just four ingredients. This easy salad takes only 25 minutes to prepare, making it the ideal choice for a fast lunch or dinner.



Regarding the prawns:

  1. One pound of large white prawns (approximately twenty pieces), deveined, skinned and tail-free
  2. One tablespoon of olive oil
  3. two tablespoons of minced garlic
  4. One tablespoon of lemon juice
  5. One-half tablespoon of Italian spice
  6. One tsp of paprika
  7. One tsp salt
  8. ½ teaspoon of black pepper, ground


Regarding the salad:

  1. Six cups of mixed greens
  2. One sliced avocado
  3. One finely sliced red bell pepper
  4. one thinly sliced red onion
  5. One tablespoon of olive oil
  6. One tablespoon of lemon juice
  7. Half a teaspoon each of salt
  8. powdered black pepper




Prepare the Shrimp:

  1. Shrimp, oil, garlic, lemon juice, Italian seasoning, paprika, salt and pepper should all be combined in a big mixing basin. Toss to coat evenly. Allow to marinade for 15 to 20 minutes. The shrimp can also be marinated in seasoning in a ziploc bag that can be sealed.
  2. Put four to five marinated prawns on each bamboo skewer before threading them onto them.
  3. Apply a thin layer of oil to the grill pan. For three minutes, preheat the grill on medium-high heat until the oil begins to shimmer and sizzle. Arrange the skewers equally spaced on the grill pan, and cook the prawns for 3–4 minutes on each side, or until they are totally opaque and become orange. (Alternatively, you may air fry or bake the prawns for 12 to 15 minutes at 375F).

Put the Salad Together:

  1. Mix the salad ingredients (mixed greens, avocado, bell pepper, and red onion) in a large mixing or serving bowl. Place the grilled prawns on top of the salad after unthreading them.


Olive oil, lemon juice, salt, and pepper should all be combined in a small mixing dish. Alternatively, you may just use balsamic vinaigrette, Italian dressing, or Greek salad dressing.

Drizzle the salad with the dressing and toss to mix. If necessary, taste and add additional salt and pepper.

Tips for cooking shrimp: Be careful not to overcook your shrimp. Shrimp is cooked once you can’t see through it anymore. Once the tails start to turn inwards, it’s done. Extra-curly tails are a sign your shrimp is overcooking! Well-done shrimp are tougher and rubberier than their perfectly.

How to store:

This salad includes fresh shrimp and avocado, so it’s best eaten fresh. However, it will last in the fridge for 2-3 days. If preparing a complete salad for the next day, make sure your shrimp is cool before introducing it to the greens. Hot shrimp can wither your salad.

How to eat leftovers:

For this grilled shrimp salad, I recommend eating the leftover shrimp cold over your salad, instead of reheating it.

Nutrition Facts:
Serves 4
Serving Size: 1 serving
Calories Per Serving: 251
17%Total Fat 13.2 g
61%Cholesterol 182.5 mg
45%Sodium 1028.3 mg
4%Total Carbohydrate 11.1 g
Sugars 2.9 g
50%Protein 25.2 g
32%Vitamin A 285.7µg
58%Vitamin C 52 mg

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