This prawn mango salad is a refreshing mix of sweet mangoes, juicy prawns, and crisp veggies tossed in a tangy dressing. It's light, flavorful, and perfect for warm-weather meals.
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When the weather heats up, I always crave something light, refreshing, and easy to make. This mango and prawn salad is one of those dishes that feels fancy but comes together quickly. It's exactly what I need when I don't want to spend much time in the kitchen.
You can prep the ingredients ahead of time and toss them all together when you're ready to eat. Whether you're looking for a way to impress a guest or just need a quick meal that feels special, this salad always hits the spot. It also pairs well with a simple crock pot tomato soup or potato soup for a larger lunch or dinner.
Ingredients
Prawns & Seasoning:
- Large prawns - Provide a juicy, protein-rich base with a naturally sweet and delicate seafood flavor.
- Unsalted butter - Adds richness and helps infuse flavor into the prawns during cooking.
- Granulated garlic - Enhances the savory depth of the prawns with a mild garlicky kick.
- Cayenne powder - Gives the prawns a subtle heat that balances the sweetness of the mango.
- Smoked sweet paprika - Adds a smoky, earthy layer of flavor that pairs well with seafood.
- Kosher salt - Brings out the natural flavors of all the ingredients without overpowering them.
- Ground black pepper - Adds a mild peppery heat to complement the other spices.
- Oil for pan frying - Helps cook the prawns evenly and gives them a slightly crisp exterior.
Salad:
- Ripe fresh mango - Brings juicy sweetness and tropical flavor to balance the savory elements.
- Baby spinach - Adds freshness, color, and a dose of leafy greens to the salad.
- Mango salad dressing - Ties the ingredients together with a sweet and tangy flavor.
- Cherry tomatoes - Add juicy acidity and color contrast to brighten up the salad.
- Cucumber - Contributes a refreshing crunch and cooling effect.
- Red onion - Provides sharpness and a bit of zing to balance the sweet and savory notes. You can even use pickled red onions.
- Fresh lemon juice - Adds acidity to enhance brightness and balance richness.
- Toasted cashews - Offer a nutty crunch and extra texture.
- Chopped fresh dill - Lends a burst of herby freshness that complements seafood.
Scroll down to the recipe card for quantities used.
Instructions
If using fully intact prawns, you'll need to prepare them first by washing them and removing the heads. Then, they need to be shelled and deveined. I prefer leaving the tails intact.
Season prawns with garlic, cayenne powder, paprika, salt, and black pepper.
Heat a small skillet with oil and butter and then add the seasoned prawns. Fry one side for 3 to 4 minutes and flip to continue frying until the prawns curl up and turn opaque. Then, transfer them to a paper-lined plate and set aside.
Assemble the salad:
Add washed baby spinach leaves to a large shallow bowl.
Add mango slices, cucumbers, red onions, tomatoes, and cashews.
Add the cooked seasoned prawns to the center.
Drizzle half of the prepared mango salad dressing, sprinkle half of the fresh dill, spritz some lemon juice over prawns, and add lemon wedges on the side.
Hint: Make sure your prawns are fully cooled before tossing them into the salad. Adding them while warm can wilt the veggies and make the mango mushy.
Variations
Here are some easy ways to customize this easy prawns and mango salad recipe:
- Swap prawns for grilled chicken or stir-fried tofu for a different protein.
- Add avocado slices for extra creaminess.
- Use a spicy chili-lime dressing if you like a little heat.
- Toss in baked tortilla strips for additional crunch.
- Mix in more leafy greens like arugula or baby lettuce to make it more filling.
Tips
Top tip: Pat the prawns dry before cooking to ensure they sear properly and develop a flavorful, golden crust.
- Use ripe but firm mango to prevent it from becoming too mushy in the salad.
- Chill all salad ingredients before assembling for maximum freshness.
- Slice the red onion thinly and soak it in cold water for a few minutes to mellow its sharpness.
- Toast the cashews just before serving to keep them crunchy.
- Dress the salad right before serving to prevent sogginess.
- If prepping ahead, store the prawns and salad components separately and combine just before eating.
Serving suggestions
This prawn mango salad is perfect as a light main course, especially during warmer months when you want something fresh and satisfying without turning on the oven. For a more filling option, place it over a bed of quinoa or couscous to soak up all the dressing. You could also use it as a filling for lettuce wraps or serve it alongside grilled vegetables for a more substantial spread.
If you're serving this summer salad for a gathering or lunch with friends, consider pairing it with a light soup like yellow squash soup or a warm, crusty slice of Italian artisan bread. A chilled glass of white wine or sparkling water with lemon also goes beautifully with the sweet and savory flavors. You can even serve it in smaller portions as a starter or appetizer if you're planning a multi-course meal.
Storage
To store the salad, place any leftovers in an airtight container and refrigerate for up to 2 days. For the best texture, store the cooked prawns, salad veggies, and dressing separately if you know you'll have leftovers. This prevents the salad from getting soggy and keeps everything fresh and crisp until you're ready to enjoy it again.
FAQs
Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture and ensure a good sear.
If mango isn't available, you can substitute it with ripe peaches, nectarines, or even pineapple for a similar sweet and juicy flavor.
You can prep the individual components ahead of time, but for the best taste and texture, assemble the salad and add the dressing just before serving.
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Recipe
Prawn Mango Salad
Ingredients
- 5 large prawns about 320 grams
- 2 tablespoons unsalted butter
- ¼ teaspoon granulated garlic
- ⅛ teaspoon cayenne powder
- ⅛ teaspoon smoked sweet paprika
- kosher salt to taste
- ground black pepper to taste
- ¼ cup oil for pan frying
SALAD:
- 1 large thinly sliced ripe mango 1 heaping cup
- 1 cup packed baby spinach
- ¼ cup Mango Salad dressing
- 3 pieces quartered cherry tomatoes
- 1 small thinly sliced cucumber halved (about ⅓ cup)
- ½ small red onion about 2 tablespoons
- 1 piece fresh lemon (1 tablespoon juice) wedges
- 1 tablespoon toasted cashews
- 1 teaspoon chopped fresh dill divided
Instructions
Prepare and cook the prawns:
- Properly wash prawns and pat them dry. Remove the prawn heads, shells, and devein, while the tails are intact.
- Season shelled prawns with garlic, cayenne powder, paprika, salt, and black pepper.
- Heat the pan with oil and butter at 248°F (120°C). Then add the seasoned prawns. Fry one side of the large prawns for 3 to 4 minutes and flip to continue frying for 3 to 4 minutes or until the prawns curl up and turn opaque.
- Transfer the pan-fried prawns to a paper-lined plate and set aside.
Assemble the salad:
- Properly wash and dry the baby spinach leaves.
- Using a large shallow bowl, spread baby spinach around the entire bottom.
- Clockwise, gently spread mango slices, cucumbers, red onions, tomatoes, and cashews to close the circle. Add the cooked seasoned prawns in the center.
- Drizzle half of the prepared Mango Salad Dressing, sprinkle half of the fresh dill, spritz some lemon juice over prawns, and add lemon wedges on the side.
To serve:
- Serve as is without tossing the salad when serving as a side dish for two.
- If you're eating for one, gently toss the salad before adding the cooked prawns. Make sure to toss the salad with half the prepared dressing. After tossing, top with the cooked prawns, sprinkle the remaining dill, and spritz some freshly squeezed lemon juice.
- Serve with the remaining prepared dressing on the side.
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