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Coconut King Prawn Summer Salad


20 mins

Preparation time

10 mins

Cooking time



Coconut prawns make an amazing addition to this vibrant summer salad!


  • Coconut Shrimp:

  • 500g Raw Jumbo King Prawns, Peeled and deveined.
  • 100g Desiccated Coconut
  • Salt & Pepper.
  • 50g Coconut Oil.
  • Salad:

  • 250g mixed Baby Tomatoes
  • 4 Little Gem Lettuces
  • 1 Punnet Growing Cress
  • 70g Black Olives
  • Dressing:

  • 60ml Olive Oil
  • 30ml Rice Vinegar
  • 30ml Soy Sauce
  • 1 tsp Thai Taste Ginger
  • 1 tsp Thai Taste Palm Sugar
  • 1 tsp Thai Taste Garlic
  • 1 pinch Salt
  • Juice and Zest of 1 lime

Steps for cooking

  • 1.On a plate, add the desiccated coconut and season with salt and pepper. Rinse and pat dry the prawns with a paper towel and coat in the coconut mix. Press firmly to ensure the coconut adheres to the prawns.
  • 2. Add the coconut oil to a hot pan and place on medium heat. Add the coated prawns in batches and cook until golden brown, about 3 minutes on each side. Transfer the cooked prawns to a wire rack.
  • 3. To make the dressing simply mix all the dressing ingredients in a small bowl until they are combined.
  • 4. For the salad, we chopped up the salad ingredients, and tossed them together in a large bowl. Drizzled over the salad dressing and topped with the coconut prawns.




Gluten Free:





Chef’s Tips

You can scoop out any of those loose fried coconuts shreds in the pan and save for a garnish!

Did you know?

Thai food is famous for blending sweet, salty, spicy, sour and sweet flavours all in one dish.

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