Ingredients

4 Servings

Meat & Seafood

  • Prawn 450 g

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Tinned Palm Hearts 70 g

Produce

  • Coriander 8 g

  • Hass Avocado 1

  • Lime 1

  • Lemon 1

  • Red Onion 1/4

Spices

  • Salt 1 Tbsp

  • Smoked Paprika 1/2 Tbsp

  • Chilli Flakes 1/4 tsp

  • Black Peppercorn 1 Tbsp

Preparation

  1. Cook Prawns

    Bring water with lemon peel, salt, chilli flakes and peppercorns to a simmer. Drop shrimp in water and squeeze in lemon juice. Cook shrimp until they turn pink, about 2-3 minutes Remove shrimp from water & ice down until cold.

    • 450 g, peeled, deveined Prawn
    • 950 ml Water
    • 1, peeled & juiced Lemon
    • 1 Tbsp Black Peppercorn
    • 1 Tbsp Salt
    • 1/4 tsp Chilli Flakes
  2. Ingredient Prep

    Prepare ingredients.

    • 1, chunked pieces Hass Avocado
    • 70 g, sliced Tinned Palm Hearts
    • 1/4, thinly sliced Red Onion
  3. Flavour Creation

    Combine ingredients in a small bowl. Mix well.

    • 1, juiced Lime
    • 2 Tbsp Extra Virgin Olive Oil
    • 1/2 Tbsp Smoked Paprika
  4. Salad Assembly

    Combine salad ingredients with dressing. Mix well.

    • 450 g, peeled, deveined Prawn
    • 70 g, sliced Tinned Palm Hearts
    • 8 g, roughly chopped Coriander
    • 1 pinch Salt
    • 1/4, thinly sliced Red Onion
  5. Taste

    Plate the shrimp salad on platter or in bowl. Top with avocado. Garnish with coriander, black pepper & a drizzle of extra virgin olive oil if desired.

    • 1, chunked pieces Hass Avocado

Nutrition

  Amount per
serving
Daily value percentage
Calories 250 kcal  
Total Fat 15.0 g 19%
Total Saturated Fat 2.5 g 12%
Unsaturated Fat 12 g  
Cholesterol 140 mg 47%
Sodium 2460 mg 110%
Total Carbohydrate 12 g 4%
Fiber Total Dietary 6 g 20%
Sugars Total 2 g  
Protein 18 g 35%
Vitamin C 20 mg 25%
Calcium Ca 101 mg 8%
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By Innit Culinary Team