Prawns Recipe

Prepare prawns

Rinse prawns under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein them, leaving tails on or off as you prefer.

Season prawns

Place prawns in a bowl and toss with 1 tsp kosher salt and 1 tsp freshly ground black pepper until evenly coated.

Cook prawns

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add prawns in a single layer (don’t overcrowd; cook in batches if needed). Sear prawns 1.5–2 minutes per side until pink and opaque and slightly golden. Total cook time per batch about 3–4 minutes. Remove prawns to a plate and let rest 1–2 minutes.

Assemble salad base

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, and 1 sliced avocado. Toss gently to distribute ingredients.

Add prawns

Top the tossed greens with the warm cooked prawns and sprinkle 2 tablespoons chopped fresh parsley over the salad.

Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, 1 finely minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl or jar. Taste and adjust seasoning or acidity as desired. If using a jar, shake vigorously until emulsified.

Dress salad just before serving: drizzle dressing over the salad and gently toss to coat evenly. Use about 2–3 tablespoons dressing; reserve any extra for additional servings.

Sprinkle 2 tablespoons toasted almonds or pine nuts over the salad for crunch and garnish with 1 tablespoon extra chopped parsley.

Serve with lemon wedges on the side for extra brightness. Taste and add additional salt, pepper, or lemon if needed.