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

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

12.8g

per serving

12.8 g total

Fat

83.2g

per serving

83.2 g total

Protein

14.5g

per serving

14.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

juice only, for marinade

piece

Lemon

juice only, for dressing

NutsSeeds

tbsp

Parsley

fresh, chopped

tbsp

Basil

fresh, chopped

tbsp

Chives

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for the prawn marinade

tbsp

Olive Oil

for the dressing

Seafood

piece

Tiger Prawns

peeled and de-veined, heads and tails left on

Vegetables

handful

Baby Spinach

piece

Red Pepper

Method

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.