Christmas Prawn/Shrimp Salad Recipe

Name: Christmas Prawn/Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bunch flat leaf parsley (Italian); 12 bunch basil leaves; 1 red chile, seeded and roughly chopped; 1 garlic clove, roughly chopped; 2 tablespoons olive oil; 800 g green prawns, peeled and de-veined (shrimp); 250 g cherry tomatoes (punnet); 100 g green beans; 16 asparagus spears, halved; 100 g snow peas; 100 g mixed salad greens; 1 red capsicum, deseeded and thinly sliced (pepper); 1 lemon, juice of; fresh ground black pepper

Servings: persons

12 bunch flat leaf parsley (Italian)
12 bunch basil leaves
1 red chile, seeded and roughly chopped
1 garlic clove, roughly chopped
2 tablespoons olive oil
800 g green prawns, peeled and de-veined (shrimp)
250 g cherry tomatoes (punnet)
100 g green beans
16 asparagus spears, halved
100 g snow peas
100 g mixed salad greens
1 red capsicum, deseeded and thinly sliced (pepper)
1 lemon, juice of
fresh ground black pepper

1
Place parsley, basil, chilli and garlic with oil in a food processor and blend until lightly chopped.
2
Transfer half the mixture to a mixing bowl.
3
Add prawns and toss to coat thoroughly.
4
Cover with plastic wrap and allow to marinate for 30 minutes.
5
Meanwhile, preheat oven to 200 C (400 F).
6
Transfer remaining herb mixture to a shallow microwave-proof dish.
7
Add tomatoes, beans, asparagus and snow peas and toss to combine.
8
Cover with plastic wrap and microwave on high for three minutes, or until vegetables are just cooked.
9
Set aside and allow to cool slightly.
10
Transfer prawns to a baking tray and bake for ten minutes, or until cooked.
11
Remove from oven and tip prawns and cooking juices into cooling vegetables.
12
Add mixed greens and toss to combine.
13
To serve, squeeze over lemon juice and season with pepper.

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 bunch flat leaf parsley (Italian), 12 bunch basil leaves, 1 red chile, seeded and roughly chopped, 1 garlic clove, roughly chopped, and more.

Yes, Christmas Prawn/Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Christmas Prawn/Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions