July 1, 2022

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:
⅓ 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.

About the Author Michelle DeBerge

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