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Cajun prawn & charred corn salad

Cajun prawn & charred corn salad in a serving dish

Cajun prawn & charred corn salad

Name: Cajun prawn & charred corn salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 200g corn kernels; 150g raw king prawns peeled and deveined; ½ tbsp Cajun spice blend; 2 tbsp sunflower oil; 1 lime juiced; 1 tsp honey; 1 jalapeño finely chopped (optional); 1 red pepper finely chopped; 1 avocado peeled, halved, stoned and finely chopped; 3 spring onions finely chopped; small handful of coriander finely chopped; 1 romaine lettuce chopped

Ailsa Burt

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Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 5 out of 5.4 ratingsRate

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Take inspiration from Tex-Mex flavours with this salad, studded with king prawns, sweetcorn and jalapeño peppers. It's ideal for a barbecue side, or a light dinner

Gluten-free

Healthy

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Tex-Mex flavours pop in this salad with king prawns, sweetcorn and jalapeño flavours. It's ideal for barbecues, or simply a weeknight dinner. Also try our Cajun-style dirty rice recipe.

Ingredients

Nutrition

Units:

MetricUS

200g corn

kernels
150g raw king prawns

peeled and deveined
½ tbsp Cajun spice blend
2 tbsp sunflower oil
1 lime

juiced
1 tsp honey
1 jalapeño

finely chopped (optional)
1 red pepper

finely chopped
1 avocado

peeled, halved, stoned and finely chopped
3 spring onions

finely chopped
small handful of coriander

finely chopped
1 romaine lettuce

chopped

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Nutrition: Per serving

kcal435
fat28g
saturates5g
carbs21g
sugars14g
fibre14g

high
protein18g
salt1.1g

Method

step 1

Heat a dry frying pan over a medium-high heat and cook the corn for a few minutes without stirring, then shake the pan and continue to cook for 5 mins until the kernels have browned. Tip onto a plate and leave to cool slightly.
step 2

Combine the prawns, Cajun spice blend and a pinch each of salt and pepper in a small bowl. Heat half the oil in the same pan as used to char the corn and cook the prawns over a medium-high heat for 2-4 mins, stirring until pink and cooked through. Transfer to the plate with the corn.
step 3

Combine the lime juice, honey, remaining oil and chopped jalapeño (if using) in a large bowl, and season well. Add the red peppers, avocado, spring onions, coriander and lettuce, then toss well. Stir in the corn and prawns, then serve.

Recipe tip

Bulk out this salad by adding a 250g pouch of microwave quinoa, warmed following pack instructions.

Recipe from Good Food magazine, July 2023

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A star rating of 5 out of 5.4 ratings

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