This easy Prawn Salad (also known as shrimp salad) with rice, peas and avocado comes together in minutes. It’s perfect for a quick lunch or a light dinner and is simple to adapt to your preferences.
This recipe works brilliantly with ready‑cooked ingredients, which makes it especially fast: precooked rice and cooked prawns cut the time to around ten minutes. If you prefer, use freshly cooked rice and pan‑fried prawns — it remains a speedy, satisfying dish.
A mandoline is handy for slicing radishes and onion into fine slivers, but a sharp knife will do the job just as well. The dressing is bright and zesty, and the salad keeps well for a day in the fridge, making it a great meal prep option.
Prawn Salad Ingredients
Here are the ingredients you’ll need, with some substitution suggestions to suit dietary needs or what you have on hand.
- Cooked jumbo prawns (shrimp) — ready cooked, fresh or frozen and thawed
- Precooked rice pouch (for example brown basmati & wild rice), or precooked quinoa, couscous or bulgur. Use cauliflower rice for a low‑carb/Keto version
- Peas and edamame beans — frozen and cooked according to packet directions
- Ripe avocado, radishes, red onion, parsley and spring onions
- Olive oil, minced garlic, chili flakes, lime juice and lime zest for the dressing
How to make prawn salad
Full measurements and the printable recipe card are included below. Read the steps before you start for the best results.
- Whisk together the dressing: olive oil, lime zest and juice, minced garlic and a pinch of chili flakes. Add a little honey if you prefer a touch of sweetness.
- Heat the rice or grains according to the package directions and transfer to a bowl, fluffing with a fork. Cook the peas and edamame from frozen — either in the microwave for a few minutes or briefly on the stove until tender.
- If using raw fresh or frozen prawns, pan‑fry them in a little oil for a couple of minutes until they turn pink and opaque.
- Add the cooked peas and edamame to the rice, then fold in the prawns, sliced avocado, radishes, spring onions and parsley. Pour over the dressing, toss gently, season with salt and pepper, and serve immediately.
Prawn salad variations
This salad is naturally gluten free and can be adapted for Keto or other eating plans with a few swaps.
- Use cauliflower rice to make it Keto‑friendly.
- Omit the avocado or reduce the oil for a lower calorie or Slimming World‑friendly version; a spray oil can help control amounts.
- Substitute cooked lump crab meat for prawns if you prefer.
- Serve the mixture in lettuce leaves for a light appetizer or handheld option.
Other prawn recipes you might enjoy
- Prawn Saganaki
- Spicy Prawn Pasta Arrabbiata (Slimming World friendly)
- Quick and Easy Prawn Curry
- Chilli prawn noodles – ready in 5 minutes
- Minted pea and ham soup
If you try this prawn salad, please leave a rating and share how you served it — I’d love to hear your variations and tips.
Easy Prawn Salad
Ingredients
For the dressing
- 2 tbsp olive oil
- 1 lime zest and juice
- 1 garlic clove minced
- ½ tsp dried chilli flakes
For the salad
- 250 g (scant 9 oz) pouch of precooked rice
- 250 g (scant 9 oz) cooked prawns
- 130 g (1 cup) baby peas frozen
- 130 g (1 cup) edamame beans frozen
- 1 avocado sliced
- 5 radishes sliced into thin rounds
- 5 spring onions sliced
- ½ red onion sliced into thin rounds
- 2 tbsp fresh flat leaf parsley finely chopped
- salt and pepper to taste
Instructions
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Combine all dressing ingredients in a bowl and whisk until emulsified. Add honey if desired.
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Heat the rice according to the package. Cook peas and edamame for 2–3 minutes in the microwave or briefly boil until tender, then drain.
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Place the rice in a large bowl and fluff with a fork. Add prawns, vegetables, avocado, spring onions and parsley. Pour over the dressing, toss gently, season and serve.
Notes
Nutrition
Nutritional information is approximate and will vary with ingredients and portion sizes.
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