Spicy Prawn & Litchi Salad
A vibrant, refreshing salad where juicy grilled prawns meet sweet litchis in a fiery chili-lime dressing. Crisp cucumber, fresh herbs, and crunchy peanuts add layers of texture, making every bite a perfect balance of sweet, spicy, tangy, and savory. Ready in just 20 minutes, it's a stunning summer lunch or light dinner.
For 4 servings
- prep · ~10 min
Prep all the salad ingredients.
1.Peel, devein, and pat dry the prawns thoroughly.2.Peel and seed litchis; roughly chop them.3.Dice cucumber into small cubes.4.Thinly slice red onion.5.Roughly tear mint leaves and chop coriander. - mix · ~5 min
Marinate the prawns.
1.In a bowl, toss prawns with red chili powder, a pinch of salt, and olive oil.2.Set aside for 5 minutes while the grill pan heats up. - grill · ~5 min
Grill the prawns until just cooked.
1.Place a grill pan over high heat until smoking hot.2.Lay prawns in a single layer and grill for 2 minutes per side.3.They should turn pink and slightly charred. Remove from heat immediately.TIPDon't overcrowd the pan — cook in batches if needed to get a good char. - mix · ~1 min
Make the sweet-spicy dressing.
1.In a small bowl, whisk together lime juice and honey.2.Season with remaining salt and stir until well combined. - assemble · ~2 min
Toss everything together.
1.In a large bowl, combine grilled prawns, litchis, cucumber, onion, mint, and coriander.2.Pour the dressing over and toss gently to coat evenly.3.Sprinkle crushed peanuts on top.TIPToss gently so the litchis and prawns don't break. - serve
Serve immediately.
Divide among plates or bowls and serve right away while the prawns are still slightly warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat prawns bone-dry before marinating to ensure a good sear and avoid steaming.
- 2Use a smoking-hot grill pan to get a nice char on the prawns in just 2 minutes per side.
- 3Toss the salad gently with your hands to keep litchi pieces and prawns intact.
- 4Add the dressing just before serving so the cucumber stays crisp and the herbs fresh.
- 5For extra crunch, use roasted unsalted peanuts and crush them coarsely right before adding.
- 6Serve the salad slightly warm — the contrast with cool litchi and cucumber is delightful.
Adapt it for your goals.
Vegan
Replace prawns with 350g firm tofu or king mushrooms, grilled in the same chili-lime marinade, and use agave instead of honey.
low carbLow-carb
Skip the honey or use a monk fruit sweetener; the litchi already adds natural sweetness, keeping the dressing tangy.
extra herbyExtra-herby
Add a handful of fresh Thai basil or chopped spring onions for an aromatic Southeast Asian twist.
Why this is on our healthy list.
Rich in Lean Protein
Prawns provide high-quality, low-fat protein that supports muscle repair and keeps you full without heaviness.
Packed with Vitamin C
Fresh litchi, lime juice, and herbs deliver a powerful dose of antioxidants that support immune health.
Hydrating & Low Calorie
Cucumber and litchi are high in water content, making this salad light and hydrating for hot-weather meals.
Frequently asked questions
Yes, but drain them well and pat dry to avoid excess liquid in the salad. Flavor will be less vibrant than fresh.
