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Grilled Prawn & Mango Salad
Recipe

Grilled Prawn & Mango Salad

Main • South Africa

A bright, satisfying salad with quick-grilled prawns, ripe mango, crunchy veg and a light chilli-lime dressing. Great for warm-weather dinners or meal-prep lunches.

Why smarter

Grilling uses minimal oil while keeping flavour high, and the salad balances lean protein with fibre-rich veg and a controlled amount of avocado and nuts for satiety.

Chef tip

If using frozen prawns, thaw fully and pat very dry before grilling—this helps them sear instead of steaming.

Soft line

Fresh, fast and filling without feeling heavy.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Large prawns, peeled and deveined 500.000 g large prawns tails on optional
2 Canola oil 2.000 tsp canola oil for grilling and tossing
3 Smoked paprika 1.000 tsp smoked paprika
4 Garlic, finely grated or crushed 2.000 cloves garlic
5 Limes (zest and juice) 2.000 limes about 4 tbsp juice total
6 Runny honey 1.000 tsp honey
7 Dijon or mild mustard 1.000 tsp mustard optional but helps emulsify
8 Salt 0.500 tsp salt or to taste
9 Black pepper 0.250 tsp black pepper or to taste
10 Ripe mangoes, peeled and sliced 2.000 mango
11 Cucumber, halved and sliced 1.000 medium cucumber
12 Cherry tomatoes, halved 250.000 g cherry tomatoes
13 Red onion, thinly sliced 0.500 small red onion soak in cold water 5 min if very sharp
14 Mixed salad leaves (rocket/baby spinach) 120.000 g salad leaves
15 Avocado, sliced 1.000 small avocado
16 Fresh coriander, roughly chopped 0.500 cup coriander or use parsley
17 Fresh chilli, finely sliced 1.000 fresh chilli optional, to taste
18 Roasted almonds, roughly chopped 30.000 g almonds or roasted cashews

Method

  1. Pat the prawns dry. In a bowl, toss with 1 tsp canola oil, smoked paprika, garlic, a pinch of salt and pepper, and 1 tbsp lime juice.
  2. Make the dressing: whisk remaining lime juice with honey, mustard (if using), remaining 1 tsp canola oil, salt and pepper. Add chilli if you like.
  3. Heat a griddle pan or frying pan over high heat until very hot. Grill prawns 1–2 minutes per side until just pink and lightly charred. Set aside.
  4. In a large salad bowl, combine salad leaves, cucumber, tomatoes, red onion and coriander.
  5. Add mango slices and gently toss with about two-thirds of the dressing.
  6. Top with grilled prawns and avocado. Drizzle over remaining dressing to taste.
  7. Scatter over chopped almonds. Taste and adjust with extra lime, salt, pepper or chilli.
  8. Serve immediately while the prawns are warm, or chill for up to 1 day for a lunch-friendly salad.