Best 9 Prawn Lime And Mango Salad Recipes

MANGO SALAD WITH LIME

Steps:

• Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
• In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

SALAD OF GREEN MANGO WITH PRAWN AND LOBSTER TAIL AND LIME-CHILI DRESSING

Steps:

• For the dressing, mix all ingredients in a blender and place in bowl.
• Toss mangoes with the dressing.
• To finish the dish, place mango salad in the center of chilled plates. Top each with 1/2 lobster tail, 2 prawns, and snow peas. Finish with cilantro and fried leeks.

SHRIMP SALAD WITH MANGO AND LIME

Steps:

• 1. Thinly slice the onion and soak in cold water while you prepare the rest of the salad.
• 2. Smashed the garlic and sprinkle with a pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a large serving bowl. Add the lime juice, 2 teaspoons salt, and chili powder. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a dressing. Toss the shrimp in the dressing.
• 3. Add the mango, beans, lettuce, and cilantro to the bowl. Drain and dry the onion, and scatter over the salad. Gently toss the salad together and serve.

CRISPY COCONUT PRAWN & MANGO SALAD

Steps:

• Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
• Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
• Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
• Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
• Drop one prawn into the oil; if it sizzles, add a few more, but don't overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.

THAI MANGO-PRAWN SALAD

Steps:

• Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
• Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

MANGO SHRIMP SALAD

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

PRAWN & MANGO SALAD

Steps:

• Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.

PRAWN, MANGO AND MACADAMIA SALAD WITH LEMON BASIL DRESSING

Steps:

• For Dressing: Combine ingredients in a sml jar & shake well.
• For Salads: Put 1 cup lettuce or mixed greens on 2 salad plates. Top ea salad w/an equal amt of the mango slices & prawns.
• Scatter half of the Macadamia nuts on ea salad. Shake dressing again, drizzle half of it on ea salad & serve immediately.

PRAWN, LIME AND MANGO SALAD

Steps:

• Heat a tablespoon of oil in a pan and fry the prawns quickly on both sides until pink; Add 2 tablespoons of lime juice, tip into a bowl and set aside.
• Whisk together 2 tbsp lime juice and 6 tbsp of olive oil; season with salt and pepper and fresh chillies; Mix half the dressing into the prawns.
• Peel each mango and cut its flesh away from the stone in four segments and finely slice each segment lengthways; Place in a bowl with the red onion and salad leaves.
• Halve, stone and peel the avocados, then slice them lengthways; Add the remaining dressing before mixing into the salad with the prawns.
• Garnish with the lime and serve immediately.