Fiery Kicking Prawn Power Salad

Fiery Kicking Prawn Power Salad

This Fiery Kicking Prawn Power Salad is bold, bright, refreshing, and packed with heat. Juicy prawns tossed in a spicy chili-lime dressing sit atop crisp greens, crunchy veggies, and creamy avocado for a salad that dances between zesty, spicy, and satisfying. It’s fast, fun, and perfect for a light lunch or dynamic dinner.

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Ingredients Equipment Method Notes

Ingredients

For the Spicy Prawns

1 lb 450g cooked prawns or shrimp (peeled & deveined)
1 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
¼ tsp cayenne pepper adjust to taste
1 clove garlic minced
½ tsp salt
¼ tsp black pepper
If using raw prawns, sauté in olive oil with spices for 3–4 minutes until pink.

For the Salad Base

4 cups mixed salad greens
1 cup cherry tomatoes halved
1 cucumber sliced
1 avocado diced
¼ red onion thinly sliced
¼ cup fresh cilantro chopped
For the Kicking Chili-Lime Dressing
3 tbsp olive oil
2 tbsp lime juice
1 tbsp honey or maple syrup
1 tsp chili flakes or chili crisp
1 tsp Dijon mustard
½ tsp garlic powder
Salt & pepper to taste

Equipment

Large mixing bowl
Small bowl for dressing
Whisk or fork
Knife
Cutting board
Skillet (if cooking raw prawns)

Method

Step 1: If using raw prawns, heat olive oil in a skillet and cook prawns with chili powder, paprika, cayenne, garlic, salt, and pepper for 3–4 minutes until opaque. Let cool slightly. If using pre-cooked prawns, simply toss them in the seasoning with a splash of olive oil.

Step 2: In a small bowl, whisk together olive oil, lime juice, honey, chili flakes, Dijon, garlic powder, salt, and pepper to create the spicy dressing.

Step 3: Assemble the salad by adding greens, cucumbers, tomatoes, red onion, avocado, and cilantro to a large mixing bowl or serving platter.

Step 4: Add the seasoned prawns on top.

Step 5: Drizzle with the chili-lime dressing and gently toss (or serve with dressing on the side).

Step 6: Taste and adjust seasoning—add more lime for brightness or more chili for extra kick.

Notes

🧊 Storage & Reheating

Store salad undressed for up to 2 days in the fridge.

Keep prawns and dressing in separate containers.

Do not freeze.

Add avocado fresh when serving to prevent browning.

🥄 Variations

Mango Twist: Add fresh mango slices for sweet contrast.

Creamy Version: Add a dollop of Greek yogurt or a drizzle of spicy mayo.

Low-Carb Boost: Add sliced bell peppers or zucchini ribbons.

Extra Protein: Mix in quinoa or chickpeas.

Thai-Style: Add mint, basil, and chopped peanuts with a splash of fish sauce.

❓ 10 FAQs

Can I use frozen prawns?
Yes—thaw fully and pat dry before seasoning.

How spicy is this salad?
Medium heat; adjust by reducing cayenne and chili flakes.

Can I grill the prawns?
Absolutely—grilling adds great smoky flavor.

What greens work best?
Arugula, baby spinach, mixed greens, or romaine.

Can I make the dressing ahead?
Yes—store up to 5 days in the fridge.

Can I substitute lime juice?
Lemon works, but lime gives the best zing.

Can I use another protein?
Chicken, tofu, or salmon also work beautifully.

Is this gluten-free?
Yes—just confirm your mustard is GF.

Can I use cocktail shrimp?
Yes—just toss in spices and dressing.

How do I keep prawns juicy?
Don’t overcook—prawns cook very fast.

🏁 Conclusion
This Fiery Kicking Prawn Power Salad is bold, refreshing, and incredibly quick to whip up. With spicy prawns, cool veggies, creamy avocado, and a zingy dressing, it's the perfect balance of heat and freshness—ideal for a lively, flavor-packed meal any day of the week.