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Chilli prawn salad

Serves 4
Prep time: 20 mins
Cooking time: 10 mins

Nothing says summer quite like shrimps! This fresh seafood chilli salad is easy  to make and a guaranteed crowd-pleaser. Flavourful and oh so delicious,  the avocado salsa packs a colourful punch. 



  • 3 tablespoons Pams Olive Oil
  • 500g raw prawns, with tails intact
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 2 baby cos lettuces, leaves separated
  • 1 Lebanese cucumber, sliced
  • 1 mango, thinly sliced
Avocado salsa
  • 2 avocados, peeled and finely diced
  • 2 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • Juice of ½ lemon
  • 2 tablespoons chopped coriander
  • 2 tablespoons Pams Extra-virgin Olive Oil
  • 1 tablespoon lemon juice
View the method
  1. To make the avocado salsa, place the avocado, spring onions, red chilli, lemon juice and coriander in a bowl. Stir gently to combine, then season to taste with salt and pepper. Set aside. 
  2. To prepare the dressing, place the olive oil and lemon juice in a bowl and mix to combine. Set aside. 
  3. Heat the olive oil in a frying pan over medium high heat. Add the prawns to the pan, season with salt and pepper and cook for 1-2 minutes. Add the garlic and chilli and cook for a further 2-3 minutes, or until the prawns are cooked through. Set aside to cool slightly. 
  4. Place the baby cos leaves onto a platter or onto individual plates. Add the prawns, sliced cucumber and mango. Top with the avocado salsa and drizzle with the dressing to serve.


  • Make this meal extra special by adding some blanched sugar snap peas. 
  • Don’t have time to make the avocado salsa? Easy! Just use Pams Guacamole instead.
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