Mexican prawn salad

Mexican prawn salad

This gluten-free prawn salad is an amazing combination of textures and flavours.



  1. Combine prawns, coriander leaves, lime juice, garlic, sweet paprika and half the olive oil in a bowl. Set aside for 10 minutes to marinate.
  2. Meanwhile, combine the corn, tomato, kidney beans, extra chopped coriander, shallots and remaining oil in a large bowl.
  3. Preheat a barbecue or chargrill on medium-high. Season prawns. Cook, turning, for 3 minutes or until cooked through. Transfer to a plate.
  4. Melt butter in a frying pan over medium high heat. Simmer for 1 minute or until foaming. Stir in chilli for 1 minute or until butter is light golden. Remove from heat. Stir in lime juice and honey.
  5. Divide corn mixture among serving plates. Top with prawns. Drizzle with butter sauce. Serve with lime cheeks.


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