Zingy rice and prawn salad

(27 ratings)
Zingy rice and prawn salad
Zingy rice and prawn salad
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This zingy rice and prawn salad is a simple salad recipe that's ideal for lunch or dinner. It's really easy to make bringing prawns, rice and baby corn together in a rich sundried tomato sauce. Garnish with fresh coriander and drizzle in lime juice for a real kick of flavour. This recipe serves 6 people and will take under 20 mins to rustle up. A portion of this salad works out at only 225 calories per serving and 5g of fat.


  • 200g long-grain rice
  • Chilli flakes
  • 1tsp paprika
  • 2tbsp sun-dried tomato paste
  • 2tbsp olive oil
  • 1 lime
  • 150g baby corn
  • 6 spring onions, sliced
  • 250g peeled, cooked large prawns
  • Bunch of coriander

This salad is best eaten on the day you make it but any leftovers can be stored in an airtight container in the fridge for up to 1 day.


  1. Boil long-grain rice in saltedwater with pinch of chilli flakes (optional) for 10 mins, or according to packet instructions. Drain and stir in paprika, sun-dried tomato paste, olive oiland zest and juice of a lime. Leave to cool.
  2. Boil baby corn for 2mins, drain and cool in cold water, before roughly slicing. Mix the corn, spring onions, cooked large prawns and a bunch of coriander, leavesonly, into the cooled rice and chill until ready to serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 225(kcal)
  • Fat 5.0g
  • Saturates 0.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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