Salad of prawns and mixed lettuce greens pairs quick-seared tiger prawns with a creamy aioli-lemon-Dijon dressing. The prawns take three minutes a side and nothing else needs cooking. It is a clean, elegant plate at just 2g of carbs.
Ingredients
- Mixed Greens: 2.0 cups (2.0 oz / 57g) mixed lettuce greens
- Prawns: 8.0 oz (225g) tiger prawns, peeled and deveined
- Aioli: 0.25 cup (2.0 oz / 57g) aioli
- Olive Oil: 1.0 tbsp. (0.5 oz / 14g) olive oil
- Lemon Juice: 1.0 tbsp. (0.5 oz / 15g) freshly squeezed lemon juice
- Mustard: 0.5 tsp. (0.1 oz / 3g) Dijon mustard
- Seasoning: 0.1 oz (3g) sea salt and chili pepper blend
Step-by-Step Instructions
- Season the 8.0 oz (225g) tiger prawns evenly with the 0.1 oz (3g) salt and chili pepper blend. Heat the 1.0 tbsp. (0.5 oz / 14g) olive oil in a skillet over medium heat, add the prawns, and fry for exactly 3 minutes on each side until they are pink and opaque, then set them aside to cool slightly.
- Combine the 0.25 cup (2.0 oz / 57g) aioli, 1.0 tbsp. (0.5 oz / 15g) lemon juice, and 0.5 tsp. (0.1 oz / 3g) Dijon mustard in a small mixing bowl. Whisk the ingredients together until the dressing is completely smooth and creamy.
- Place the 2.0 cups (2.0 oz / 57g) mixed lettuce greens into a large serving bowl. Pour exactly half of the prepared creamy lemon dijon dressing over the greens and toss gently with two spoons until the leaves are evenly coated.
- Divide the dressed mixed greens evenly among 3 plates. Top each plate with the cooked tiger prawns, drizzle the remaining dressing over the top, and serve immediately.
Nutritional Information
Here is the approximate nutritional breakdown per serving (based on 3 servings) for this Tiger Prawn Salad recipe:
- Calories: 248 kcal
- Carbohydrates: 2g (0.07 oz)
- Protein: 16g (0.56 oz)
- Fat: 19g (0.67 oz)
Chef's Pro Tips
- Pat the Prawns Dry: Before seasoning your tiger prawns, use a paper towel to pat them completely dry. This prevents steaming in the pan and ensures you get a beautiful, flavorful sear.
- Watch the Clock: Prawns cook incredibly fast. Stick to the 3-minute rule per side on medium heat. The moment they turn pink and form a slight "C" shape, remove them from the pan so they remain juicy and tender.
- Whisk the Dressing Vigorously: To get the best texture out of your lemon dijon dressing, whisk the aioli, lemon juice, and mustard vigorously until completely emulsified. This keeps the dressing from separating and coats the mixed greens perfectly.
- Dress Right Before Serving: Never dress your mixed lettuce greens in advance. Toss the salad with the dressing immediately before plating to maintain the crisp, refreshing crunch of the lettuce.
Frequently Asked Questions (FAQ)
Can I use frozen prawns for this Tiger Prawn Salad? Yes, you can absolutely use frozen prawns! Just make sure to thaw them completely in the refrigerator overnight or by running them under cold water for about 15 minutes. Pat them completely dry before seasoning and searing.
Can I substitute the aioli in the dressing? If you don't have aioli on hand, you can substitute it with high-quality mayonnaise and a minced clove of fresh garlic. For a lower-fat alternative, plain Greek yogurt mixed with a pinch of garlic powder works beautifully.
How long can I store leftover salad? It is highly recommended to eat this salad fresh. However, if you store the components separately, cooked prawns will last up to 3 days in an airtight container in the fridge. Do not store dressed lettuce, as it will become soggy within a few hours.
Is this recipe keto-friendly and low-carb? Yes! This easy seafood salad is naturally low in carbohydrates (about 2g / 0.07 oz per serving) and rich in healthy fats and protein, making it a perfect fit for a keto or low-carb diet.
Pro Tips
- Pat the prawns bone-dry before seasoning; wet prawns steam in the pan and never develop that flavorful sear.
- Stick to the 3-minute rule per side over medium heat — pull the prawns the moment they turn pink and curl into a gentle C shape.
- Whisk the aioli, lemon juice, and Dijon hard until emulsified so the dressing coats the leaves instead of pooling at the bottom of the bowl.
- Dress the greens only at the last moment; an early toss leaves the lettuce limp by the time it hits the plate.
- Toss half the dressing through the greens and drizzle the rest over the prawns so every component is seasoned.
Frequently Asked Questions
Can I cook the prawns ahead of time?
Yes — sear them, chill, and refrigerate up to a day. Serve them over the dressed greens cold or briefly warmed.
Can I use frozen prawns?
Thawed frozen prawns work fine; pat them extremely dry before seasoning so they sear instead of steaming.
Is this prawn salad keto-friendly?
Yes — 2g of carbs, 16g of protein, and 19g of fat per serving fit any keto day.
What can I substitute for aioli?
Good-quality mayonnaise with a small pressed garlic clove gives a near-identical dressing base.
Recipe card below.
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Ingredients
Method
- Season the 8. 0 oz (225g) tiger prawns evenly with the 0. 1 oz (3g) salt and chili pepper blend.
- Heat the 1. 0 tbsp. (0. 5 oz / 14g) olive oil in a skillet over medium heat, add the prawns, and fry for exactly 3 minutes on each side until they are pink and opaque, then set them aside to cool slightly.
- Combine the 0. 25 cup (2. 0 oz / 57g) aioli, 1. 0 tbsp. (0. 5 oz / 15g) lemon juice, and 0. 5 tsp. (0. 1 oz / 3g) Dijon mustard in a small mixing bowl.
- Whisk the ingredients together until the dressing is completely smooth and creamy.
- Place the 2. 0 cups (2. 0 oz / 57g) mixed lettuce greens into a large serving bowl.
- Pour exactly half of the prepared creamy lemon dijon dressing over the greens and toss gently with two spoons until the leaves are evenly coated.
- Divide the dressed mixed greens evenly among 3 plates.
- Top each plate with the cooked tiger prawns, drizzle the remaining dressing over the top, and serve immediately.
- Pat the Prawns Dry: Before seasoning your tiger prawns, use a paper towel to pat them completely dry. This prevents steaming in the pan and ensures you get a beautiful, flavorful sear.
- Whisk the Dressing Vigorously: To get the best texture out of your lemon dijon dressing, whisk the aioli, lemon juice, and mustard vigorously until completely emulsified. This keeps the dressing from separating and coats the mixed greens perfectly.
