Eat Recipes

Coconut Tiger Prawn Salad Recipe

We love this delicious Coconut Tiger Prawns recipe with Mango and Lime Salad that makes use of the freshest prawns and is bound to have you dreaming about warm summer evenings by the sea.

We love the Australian tiger prawns from Tropic Co which are currently in season and are perfect for the warmer weather and the upcoming festive season.


600g or 16 extra-large Whole Cooked Tropic Co Tiger Prawns

100g rocket and baby spinach leaf mix, washed

½ medium mango, peeled, stone removed and sliced

1 avocado, cut in half, stone and skin removed and sliced

½ red onion, sliced

½ bunch mint, leaves picked

½ bunch coriander, leaves picked

1 long red chilli, thinly sliced

½ cup coconut oil


100ml coconut milk

1/2 lime juice

Pinch of salt


100ml coconut milk

1/2 lime, zest and juice

Pinch of salt

1 tsp sesame oil

½ tsp sugar


2 tbsp desiccated coconut

2 tbsp cornflour

Pinch of salt


In a medium sized bowl mix the marinade ingredients until combined, add prawns, set aside in the fridge.

To make the dressing, combine all of the dressing ingredients in a small bowl. Mix well and set aside.

For the coating, combine coating ingredients in a large bowl. Take the marinade mix out from the fridge and remove prawns using tongs, add to the coating mix and toss to cover prawns evenly.

Add oil to frypan and heat over medium high heat.

Fry prawns gently in oil for 1 minute each side or until crisp and warmed through, work in batches to avoid the oil from cooling down to fast. Place prawns on kitchen towel to drain off any excess oil.

To make the salad add the rocket and spinach leaves to a large plate. Top with avocado, mango, red onion, mint, coriander, and red chilli.

Scatter the coconut prawns over the salad and drizzle with the dressing.

Coconut Tiger Prawn Salad

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