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Thai Prawn - Shrimp Salad on a plate

Thai Prawn Salad

Thai Prawn Salad is a simple summer in a dish, and ideal when the weather is warm, Juicy, tender prawns (shrimp), bright leafy greens with zucchini noodles make this not only a superfood salad, but a low carb salad as well.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people
Calories 439kcal
Author Kim


Prawn Salad

  • 600 grams/1.3 pounds whole medium green prawns
  • ½ teaspoon Freshly ground white pepper
  • 1 tablespoon Soy sauce
  • 1 tablespoon Olive/Coconut oil
  • 2 medium Shallots thinly sliced
  • 1 cup Green beans cut into 3 cm lengths
  • 2 cups Zucchini Noodles
  • 1 cup Coriander/Cilantro leaves
  • 1 cup Mint leaves
  • 1 cup Thai basil leaves
  • 1 baby gem lettuce leaves torn
  • Zest of 1 Lime
  • ½ cup dried shallots

Chilli and Lime Dressing


  • Prepare the Prawns: Peel the prawns and discard the heads. De-vein the prawns and chop each one into 2 or 3 chunky pieces depending on how big they are.
  • Prepare the Dressing: For the chilli and lime dressing, combine all the ingredients in a bowl and mix with a whisk until combined. Alternatively you can put it into a jar with a secure lid and shake. Dressing makes about ⅔ of a cup.
  • Marinate the Prawns: Add the prawn meat to a bowl along with the fresh shallots, white pepper, soy sauce and ¼ cup of the chilli and lime dressing for 15 minutes.
  • Cook the prawns: Heat the oil in a large pan or wok over medium-high heat. Add the prawns and cook for 5 minutes or until the marinade is crisp and prawns cooked through. Remove from the pan and set aside.
  • Prepare Zucchini noodles/beans: Add zucchini noodles and beans to a bowl of boiling water so they are just covered. Let them sit for 5 minutes, then drain.
  • Transfer zucchini noodles and beans to a large bowl. Add the herbs, lettuce, and lime zest, ¼ cup chilli and lime dressing and ¼ cup dried shallots. Toss until combined. Add the cooked prawns and toss again. Serve immediately with the remaining dressing and dried shallots on top.


  1. This salad is best eaten as soon as its made.  Avoid storing leftovers as they'll go soggy
  2. Frozen Prawns: buy them with the heads removed/tails on.  Defrost naturally in fridge covered with plastic wrap.  Drain excess liquid and roughly pat dry with paper towel before cooking.
  3. Spice Level:  This is a medium level of spiciness if you make the recipe as is.  To make it less spicy, omit the white pepper and some or all of the chilli
  4. Noodles:  Vermacilli glass noodles can be used in lieu of zucchini noodles.
  5. Thai Basil:  Use fresh regular basil if you can't find thai basil, it will produce much the same result.
  6. Lime juice/Ginger:  Use fresh for best results as it gives a punchier flavour.


Calories: 439kcal | Carbohydrates: 20g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Fiber: 7g | Sugar: 5g