Prawn Tacos (Shrimp Wraps)

Ingredients

• 2 tbspolive oil
• 165 graw king prawns, peeled
• 3 clovesgarlic, diced
• 1red chilli pepper, diced
• 1 small handfulfresh coriander leaves and stems
• 3 tbspsweet chilli sauce
• 1lime, cut into wedges
• To tastesalt and pepper
• 4soft taco wraps or tortilla wraps
• 1/4red cabbage, shredded
• 1/4cucumber, cut into thin batons
• 1/2red pepper, finely sliced
• 1/2 tinsweetcorn
• 1carrot, grated
• 2spring onions, sliced lengthways
• 1 tbsppeanuts, crushed
• 1fresh chilli pepper, finely sliced
• 1 tspchilli flakes

Instructions

1. 1

   Prepare the salad

   Prepare the red cabbage, cucumber, red pepper, sweetcorn, carrot and spring onions. You can adjust the salad ingredients to suit your taste.

2. 2

   Prepare the aromatics

   Pick the coriander leaves from the stems and set the leaves aside for the salad. Finely dice the stems, garlic and red chilli pepper.

3. 3

   Fill the wraps

   Bend the four wraps into U shapes and rest them against one another. Use lime wedges to prop up the two end wraps, then fill each with salad and coriander leaves.

4. 4

   Dry the prawns

   Pat the prawns dry with kitchen paper to remove excess liquid.

5. 5

   Cook one side

   Heat the olive oil in a frying pan. Add the prawns and cook on one side for 3 minutes.

6. 6

   Turn and flavour

   Turn the prawns over and add the prepared coriander stems, garlic and chilli. Cook for a further 3 minutes, until the prawns are pink throughout.

7. 7

   Add the sauce

   Stir in the sweet chilli sauce and a small squeeze of lime juice.

8. 8

   Season the prawns

   Stir until the sauce is warmed through, then season with salt and pepper.

9. 9

   Top the tacos

   Divide the prawns evenly among the filled taco shells and spoon the sauce over the top.

10. 10

    Add final toppings

    For extra heat, add finely chopped fresh chilli or chilli flakes; for crunch, scatter over the crushed peanuts. Serve with lime wedges so everyone can add more juice if they like.

What are prawn tacos?

Tacos are a Mexican-style way of serving fillings in a folded or curved tortilla. This version takes that format in an Asian-inspired direction, with sweet chilli prawns, fresh coriander and a bright, crunchy salad.

The contrast is what makes these wraps work: warm, saucy prawns go into cool vegetables, while lime lifts the sweet and spicy flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 11g protein, 34g carbs, 12g fat.

The wraps, sweetcorn and vegetables provide most of the carbohydrates; the olive oil, peanuts and sauce contribute fat, while the prawns provide protein. For a balanced plate, serve a generous portion of the vegetable salad with the tacos and add a side of extra vegetables if desired.

Choose and prepare the prawns

Prawns: Peeled raw king prawns are quick to cook and easy to divide between the wraps. If using frozen prawns, thaw them first and pat them dry so excess water does not collect in the pan.

Drying: Removing surface moisture helps the prawns cook in the oil rather than releasing extra liquid. Keep them in a single layer if possible.

Build flavour in the pan

Coriander stems: The recipe uses finely chopped stems with the garlic and chilli in the pan, while the leaves go into the salad. This puts the stems' flavour into the cooking juices and keeps the leaves fresh.

Sweet chilli: Add the sauce after the prawns have cooked on both sides, then warm it through. A small squeeze of lime adds a tart note to balance its sweetness.

Keep the salad crisp

Cutting: Thinly sliced or grated vegetables are easier to fit into the wraps and give each bite a mix of textures. Keep the prepared salad separate from the hot prawns until serving.

Filling: Add the salad and coriander leaves to the wraps first, then top with prawns and sauce. This helps the fresh ingredients retain their crunch.

Check the cooking and timing

Doneness: Cook the prawns for 3 minutes on the first side and a further 3 minutes after turning, as directed. They should be pink throughout; avoid leaving them in the pan longer than needed.

Serving: Prepare the vegetables and aromatics before heating the pan, then assemble the wraps while the prawns are cooking. Serve promptly so the tacos stay warm and the salad stays crisp.

Serve and customise

Toppings: Crushed peanuts add crunch, while fresh chilli or chilli flakes bring extra heat. Put them on the table so everyone can choose their own amount.

On the side: Serve with extra lime wedges and, if you want a more substantial meal, a simple side of rice. Keep any additional sauce separate so the wraps do not become soggy.

Recipe notes & tips

• Pat the prawns thoroughly dry before they go into the frying pan.
• Prepare and arrange the salad ingredients before you start cooking the prawns.
• Use the coriander stems in the pan and save the leaves for the fresh filling.
• Keep the prawns in a single layer so they cook evenly.
• Add the lime juice gradually, tasting as you go.
• Serve the tacos as soon as they are filled to keep the vegetables crisp.

Variations

• Adjust the heat: Leave out the fresh chilli or chilli flakes for a milder taco.
• Change the salad: Swap in other crisp salad vegetables to suit what you have.
• Add crunch: Scatter the crushed peanuts over the prawns just before serving.
• Use frozen prawns: Thaw them fully and pat them dry before cooking.
• Make it more limey: Serve extra lime wedges alongside the tacos.

Common mistakes to avoid

• Wet prawns: Pat them dry before frying so excess liquid does not dilute the sauce.
• Overcooking: Take the prawns off the heat once they are pink throughout.
• Crowded pan: Cook in batches if the prawns will not fit in a single layer.
• Soggy wraps: Fill the tacos shortly before serving rather than letting them sit.
• Burnt garlic: Add the chopped garlic with the prawns after turning, and keep it moving in the pan.

How to store

Store leftover cooked prawns and salad separately in covered containers in the fridge and use within 1–2 days. Reheat the prawns gently in a frying pan until hot throughout; assemble fresh wraps just before eating.

Frequently asked questions