PRAWN SALAD WITH COCONUT DRESSING

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Prawn Salad with Coconut Dressing image

This is a nice, light seafood and rice salad that's wonderful for lunch or dinner during hot summer days!

Provided by Julesong

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs cooked large shrimp or 1 1/2 lbs shrimp
2 mangoes, peeled,cored,and cubed
2 avocados, peeled,cored,and cubed
4 cups cooked thai rice
8 leaves butter lettuce
1/2 cup coconut milk
1 tablespoon lemon juice
1 tablespoon lime juice
1/2 teaspoon curry powder, to taste
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
2 teaspoons sugar
1/4 teaspoon turmeric
1/4 teaspoon salt
2 dashes black pepper
1 teaspoon olive oil
1 dash Tabasco sauce

Steps:

  • Shell and de-vein the prawns, leaving tails intact.
  • Place all dressing ingredients in a jar and shake well.
  • Place prawns, mango, and avocado in a bowl and toss with dressing.
  • Arrange lettuce leaves and cooked rice attractively on serving platter, then top with the prawn mixture; drizzle dressing over all.
  • Serve and enjoy!
  • Makes 4 servings.
  • Make sure to use fully-ripe mangos and avocados in this recipe.

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