Spicy Prawn Salad

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Shrimp Salad

Fresh and flavorful, this colorful salad features succulent prawns, crisp lettuce, tropical mango, creamy avocado, cotija cheese and garden vegetables with the kick of fiery chilies and locally made hot sauce, balanced by a cool Lime Avocado Dressing.

Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 10 min


Spicy Prawn Salad
2 T olive oil
1 T garlic, minced
2 lb med raw prawns, peeled and deveined
1/2 c Kuzushi Original Dank Sauce
pinch each salt and pepper
1/2 lime, juiced
2 heads romaine lettuce, rinsed/dried and finely shredded
2 red (Fresno) chilies, sliced thinly
1 ripe mango, peeled, pitted, diced 1/2″
1 avocado, pitted, peeled, diced 1/2″
1 ear corn, cooked, kernels cut from cob
1/2 med red onion, diced fine
4 radishes, sliced thinly
cilantro, cotija cheese and corn chips for garnish

Lime Avocado Dressing
1 jalapeño, seeded and roughly chopped
1/2 T garlic, crushed
1/4 c extra virgin olive oil
1 t cumin, ground
1/2 t coriander, ground
2 avocados, pitted and peeled
1 T Dank Sauce or other hot sauce, as desired
1/3 c cilantro leaves, roughly chopped, stems removed
1/4 to 1/3 c fresh lime juice
1/4 c water
pinch salt and pepper


Spicy Prawn Salad
Heat olive oil in large skillet over medium heat. Add garlic and prawns and sauté 90 seconds, tossing until prawns are almost cooked through. Add hot sauce, salt, pepper and lime juice. Bring to a simmer until prawns are opaque, approx. 2 min; remove from heat. To assemble, divide lettuce among four plates, topping each with 3-4 T of Lime Avocado Dressing (recipe follows). Arrange remaining ingredients in rows, topping with prawns. Serve additional dressing on side, as desired.

Lime Avocado Dressing
Add jalapeño, garlic, oil and spices to processor. Process to fine pieces and add avocado, working to a smooth paste. Add hot sauce, cilantro, lime juice, water, salt and pepper; adjust to taste. Add more water to thin, if needed.