Prawn and Rice Salad Recipe

Name: Prawn and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 130 g long grain rice; 150 ml olive oil; 1 tablespoon lemon juice; ½ teaspoon mixed herbs (or use your own from the garden); 2 spring onions; 1 green capsicum; 2 tomatoes; 225 g cooked prawns; salt and pepper; parsley (to garnish) (optional)

Servings: persons

1
Cook the rice in boiling, slated water until just tender.
2
Drain, and rinse well in cold water.
3
Shake well to remove any excess water.
4
Combine oil, lemon juice and herbs and season well.
5
Mix this dressing into the rice, whilst the rice is still warm.
6
Leave to cool.
7
Chop spring onions and capsicum finely.
8
Cover tomatoes with boiling water and leave for a couple of minutes.
9
Drain water and remove tomato skins.
10
Chop finely.
11
Add prawns to the tomato, onion and capsicum and then mix well with the rice.
12
Pile on to a serving dish and scatter chopped parsley over the top.

479

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 10 ingredients. The key ingredients include: 130 g long grain rice, 150 ml olive oil, 1 tablespoon lemon juice, ½ teaspoon mixed herbs (or use your own from the garden), and more.

Yes, Prawn and Rice 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!

Prawn and Rice Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions