Grilled Tiger Prawns and Spinach Salad with Red Pepper Dressing

Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.

Healthy Seafood Dairy Free Gluten Free Salad Prawns Low Carb

Estimated Nutrition

	Per Serving	Total
Calories	845.2 kcals	845.2 kcals
Carbohydrates	12.8 grams	12.8 grams
Fat	83.2 grams	83.2 grams
Protein	14.5 grams	14.5 grams

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Fruits

1
piece

Lemon

juice only, for marinade

1
piece

Lemon

juice only, for dressing

NutsSeeds

2
tbsp

Parsley

fresh, chopped

2
tbsp

Basil

fresh, chopped

2
tbsp

Chives

fresh, chopped

1
piece

Salt

to taste

1
piece

Black Pepper

freshly ground, to taste

OilsFats

3
tbsp

Olive Oil

for the prawn marinade

3
tbsp

Olive Oil

for the dressing

Seafood

3
piece

Tiger Prawns

peeled and de-veined, heads and tails left on

Vegetables

1
handful

Baby Spinach

1
piece

Red Pepper

Steps

Soak a wooden skewer in cold water for 10 minutes.
Mix olive oil, lemon juice, herbs, and prawns in a bowl and marinate for 10 minutes.
Thread prawns onto the skewer and cook on a hot chargrill pan for 2 minutes per side.
Place the baby spinach in the center of a serving plate.
Grill the red pepper until blackened, peel, chop, and blend with remaining dressing ingredients.
Place the prawn skewer on the spinach and spoon the dressing around the plate.