Fri. Nov 15th, 2019

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Grilled Lettuce and Prawn Salad recipe

2 min read

Make iceberg lettuce the star of this hearty salad by griddling it to add delicious smoky flavour. Tumbled with nutty grains, tender prawns, peppery radishes, and drizzled with a fiery, herby sauce, it makes a tasty lunch or could be enjoyed as a barbecue dish in summer. On top of that, it is low in saturates, low in salt, and a great source of protein and vitamin.

Grilled Lettuce and Prawn Salad
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Recipe type: Starter
Cuisine: European
Prep time: 
Cook time: 
Total time: 
  • 150g quick cook seven grains
  • 2 iceberg lettuces, cut into eighths, washed and patted dry
  • 2 tbsp olive oil
  • 1 x 165g pack raw peeled king prawns
  • 5 radishes, trimmed and sliced
  • For the sauce: 75g fresh coriander
  • 50g flat-leaf parsley
  • 3 garlic cloves, roughly chopped
  • 1 tbsp extra-virgin olive oil
  • 1 green chilli, seeded and roughly chopped
  • 4 cherry tomatoes
  • ½ lemon, juiced
  1. Soak 4 wooden skewers for 10 mins. Meanwhile, make the sauce. In a food processor, finely chop the coriander and parsley. Add the other ingredients, seasoning and 2-3 tsp water to loosen, and whizz until well combined. Set aside.
  2. Cook the grains following the pack instructions. Drain; set aside.
  3. Meanwhile, toss the lettuce wedges with 1 tbsp oil; season. Heat a griddle pan and cook a few wedges at a time for 2-3 mins, turning halfway, until char lines appear. Remove; set aside.
  4. Toss the prawns with 1 tbsp oil, then thread onto the skewers. Heat the griddle until hot and cook the prawn skewers for 2 mins, or until pink. Turn and cook for 1 min, or until cooked through.
  5. Divide the radishes, grains, lettuce and prawns between 4 plates. Drizzle over half the sauce and serve the rest in a bowl alongside.


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