This balsamic ginger prawn salad has a lot of flavor and is very easy to make. The prawns are marinated in fresh grated ginger, orange juice and garlic. Quickly cooked and added to a fresh mixed green salad with a tasty balsamic dressing. Red grape tomatoes and thin slices of radish add a pop of color and a nice crunch. Your prawns are cooked perfectly as they begin to form the letter C and start to turn orange. Take them off the heat and they will finish cooking, that way you won’t have over done shrimp!
Prep 10
Cook 3-4 minutes
Serves 4
1 pound prawns (21/25 variety)
8 cups mixed greens
1 cup radishes, sliced thin
1 cup cherry tomatoes
2 tablespoons grated fresh ginger
1 orange, juiced
3 cloves garlic, minced
¼ cup olive oil
1 tablespoon coconut oil
For the Dressing:
â…“ cup good virgin olive oil
¼ cup balsamic vinegar
1 ½ teaspoons dijon mustard
¼ teaspoon salt
¼ teaspoon fresh black pepper
Clean and devein the prawns.
Put the orange juice, ginger, garlic olive oil and prawns in a bag and shake well to make sure all the prawns are coated with it and set aside for 10 minutes.
Put all the dressing ingredients in a bowl and whisk well. Set aside.
Heat a large skillet over medium high heat, add the coconut oil. Then add the prawns. Cook on one side 2 minutes and then turn and cook 1-2 minutes more. They are done as they start to form the letter C and begin to turn orange. Take off heat and put on a plate. They will finish cooking there perfectly. Don’t over crowd pan, do prawns in batches.
Toss the salad in the dressing and plate. Top with the prawns, cherry tomatoes and radishes.
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