Spicy prawn, avocado and grapefruit salad

    30 min

    This is a fantastically refreshing prawn salad. Prawns are tossed with grapefruit segments, red onion and avocado in a spicy lime dressing. The salad is scattered with fresh coriander before serving.

    23 people made this

    Serves: 4 

    • 450g raw medium prawns, peeled and deveined
    • 2 large grapefruits, peeled and segmented
    • 1 small red onion, thinly sliced
    • 1 large avocado, peeled and cut into 1.25cm dice
    • 2 tablespoons lime juice
    • 2 tablespoons Thai fish sauce
    • 1 fresh red chilli, finely chopped
    • 1/8 teaspoon dark brown soft sugar
    • 1 tablespoon chopped fresh coriander

    Prep:25min  ›  Cook:5min  ›  Ready in:30min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the prawns and return to the boil. Cook the prawns until they are bright pink on the outside and the meat is no longer transparent in the centre, 3 to 5 minutes. Drain and set aside to cool.
    2. Combine the grapefruit segments, onion, avocado, lime juice, fish sauce, chilli and dark brown soft sugar in a large bowl. Top grapefruit salad with cooked prawns and sprinkle with chopped coriander.

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    Reviews in English (9)


    Lovely salad.The Asian flavors took this over the top. I made this as an accompaniment but we loved it so much, I will make this as a main dish next time. Thanks for sharing Swiss Phil!  -  25 Sep 2012


    I return again and again to Swiss Phil's recipes and his recommendations. They all seem so good and aimed at me and the Café in which I work. This is as he describes, sensually spicy, and has rapidly become a big hit. We call it Thai Prawns with Grapefruit! And when we ran out of it, I just went a bought some cooked prawns and used them with no real difference detectable.  -  18 Aug 2010  (Review from Allrecipes US | Canada)


    Amazingly flavorful!! I substituted a tablespoon or so of sweet thai chili sauce instead of the chili pepper and brown sugar. Served with corn muffins this was a perfect supper for a hot summer evening.  -  28 Jul 2010  (Review from Allrecipes US | Canada)