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Photo of Spiced coconut prawns with mango salad by WW

Spiced coconut prawns with mango salad

Total Time
20 min
15 min
5 min
Using the best ingredients summer has to offer, these prawns are the perfect addition to this fresh colourful salad.


Peri peri seasoning

1½ tsp

Shredded or desiccated coconut

2 tbs, (shredded)

Olive oil

1 tbs

Raw peeled prawns

600 g, deviened, tails intact


1 medium, cut into matchsticks

Red capsicum

1 medium, cut into matchsticks

Bean sprouts

2 cup(s), (140g), trimmed

Fresh coriander

¾ cup(s)

Green shallot(s)

2 individual, thinly sliced

Lime juice

1 tbs


  1. Heat a large non-stick frying pan over medium-high heat. Cook piri piri seasoning and coconut, stirring, for 1-2 minutes or until coconut is golden. Transfer to a bowl.
  2. Heat oil in the same pan over medium-high heat. Cook prawns, stirring occasionally, for 2-3 minutes or until just cooked through.
  3. Meanwhile, combine mango, capsicum, sprouts, coriander, shallot and lime juice in a medium bowl. Add coconut mixture to prawns in the pan and toss to combine. Serve the prawns with the mango salad.


SERVING SUGGESTION: Lime cheeks and mixed Asian salad leaves.TIPS: Save time and buy already peeled and deveined prawns, available from fishmongers and most large supermarkets. When mangoes are not in season you can use frozen mango cheeks or a small green papaya.