Mango Shrimp Salad

Ingredients

• 450 g (1 lb)raw large prawns, thawed and peeled
• 1 teaspoonolive oil
• 1/2 teaspoongarlic powder
• to tastesalt and pepper
• 1 largemango, cubed
• 1 largeripe avocado, peeled and cubed
• 1/2 smallred onion, thinly sliced
• 200 g (7 oz)grape tomatoes, halved
• 1cos lettuce, chopped (about 600 ml / 4 cups)
• 95 g (1/2 cup)uncooked jasmine rice
• 125 g (1/2 cup)plain Greek yoghurt
• Juice of 1lemon
• 15 g (1/2 cup)fresh basil leaves
• 10 g (1/4 cup)fresh coriander
• 1 teaspoonhoney
• 1 teaspoongarlic powder
• 1/2 teaspoonsalt
• 1/4 teaspoonpepper

Instructions

1. 1

   Cook the rice

   Rinse the rice in a sieve, drain it and tip it into a saucepan with 300 ml (1 1/4 cups) water. Bring to the boil, then cover and lower the heat. Simmer for 15 minutes; when cooked, spread the rice on a plate and refrigerate until cool.

2. 2

   Cook the prawns

   Toss the thawed prawns in a small bowl with the olive oil, 1/2 teaspoon garlic powder, and salt and pepper to taste. Heat a large pan over medium-high heat and cook the prawns for 1–2 minutes per side, until pink and opaque. Transfer to a clean bowl, cooking in batches if needed.

3. 3

   Blend the dressing

   Add the Greek yoghurt, coriander, basil, lemon juice, 1 teaspoon garlic powder, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper to a food processor. Blend until smooth.

4. 4

   Assemble the salad

   Put the cooled rice, lettuce, tomatoes, avocado, mango, red onion and prawns in a large bowl. Drizzle over half the dressing and toss gently so the ingredients are coated without mashing the mango or avocado. Serve with the remaining dressing on the side.

What is mango prawn salad?

This is a fresh, Australian-style salad built around the contrast of sweet mango, savoury prawns and crisp vegetables, with rice to make it more substantial. It draws on familiar warm-weather salad ingredients rather than a single traditional preparation.

The herbed yoghurt dressing ties the fruit and seafood together with a tangy, creamy finish. Cooling the rice before assembly helps keep the lettuce and other fresh ingredients crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 23g protein, 42g carbs, 9g fat.

The rice and mango provide most of the carbohydrates, while the prawns supply much of the protein. Avocado, olive oil and Greek yoghurt contribute fat, with the dressing also adding some protein. For a more balanced plate, serve it with extra leafy vegetables or a simple vegetable side.

Choose ripe, fresh ingredients

Mango and avocado: Choose fruit that gives slightly to gentle pressure but is not mushy. Cut them into pieces large enough to hold their shape when tossed.

Prawns: Use thawed, peeled raw prawns and pat them dry if they are very wet. This helps them cook quickly in the hot pan rather than releasing excess liquid.

Cool the rice well

Rinsing: Rinse the rice in a sieve before cooking to remove excess surface starch. Drain it well before adding it to the saucepan.

Cooling: Spread the cooked rice on a plate and refrigerate it as directed. Letting it cool before mixing helps avoid wilting the lettuce or warming the avocado.

Get the prawn texture right

Hot pan: Heat the pan over medium-high before adding the prawns, and cook them in batches if the pan is crowded. They should turn pink and opaque after 1–2 minutes per side.

Gentle tossing: Add the dressing in stages and fold the salad carefully. Mango and avocado bruise easily, so avoid vigorous stirring.

Make the dressing smooth

Herbs: Basil brings a sweet, aromatic note, while coriander adds a more savoury freshness. Blend both with the yoghurt and other dressing ingredients until the mixture is smooth.

Serving: Start with half the dressing, then offer the rest at the table. This gives everyone control over how generously the salad is coated.

Serve it as a meal or side

As a main: The rice and prawns make the salad filling enough to serve on its own. Add the dressing just before serving for the freshest texture.

As a side: Serve smaller portions alongside grilled fish or other simply cooked seafood. The mango and lemony herb dressing work especially well with mild, savoury flavours.

Recipe notes & tips

• Cool the rice fully before combining it with the lettuce.
• Cook the prawns in batches if they do not fit in a single layer.
• Use a ripe but still firm avocado so it holds together during mixing.
• Blend the dressing until no large herb pieces remain.
• Keep some dressing aside and add more at the table as needed.

Variations

• Add cucumber: Fold in diced cucumber for extra crunch.
• Use brown rice: Swap in cooked brown rice for a nuttier base.
• Change the herbs: Use extra basil or coriander to suit your preference.
• Add chilli: Blend a little fresh chilli into the dressing for gentle heat.
• Make it dairy-free: Use an unsweetened plant-based yoghurt in the dressing.

Common mistakes to avoid

• Warm rice: It can soften the lettuce; spread it out and chill it before assembly.
• Crowded pan: The prawns may steam rather than sear; cook them in batches.
• Overcooked prawns: They turn tough quickly; remove them once pink and opaque.
• Rough mixing: It can mash the avocado and mango; fold the salad gently.
• Too much dressing at once: The salad can become heavy; begin with half and add more as needed.

How to store

Store leftovers in an airtight container in the fridge and eat within 1 day for the best texture. The lettuce, avocado and dressed ingredients soften over time, so keep the dressing separate when possible; this salad is best served cold rather than reheated.

Frequently asked questions