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Photo of Cajun prawns with avocado and tomato salad by WW

Cajun prawns with avocado and tomato salad

Total Time
25 min
20 min
5 min
Cajun spice is traditionally used in chicken dishes but it really makes the prawns the star of this dish. Mixing with the lime and chilli, the whole salad becomes an amazing explosion of flavour!


Raw peeled prawns

500 g, peeled, tails intact

Cajun seasoning

2 tsp

Cos lettuce

680 g, (2x baby), torn

Cherry tomatoes

200 g, grape, halved


1 medium, chopped

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Olive oil

1 tbs

Caster sugar

1 tsp

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh coriander

1 tbs, leaves, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Combine prawns and seasoning in a glass or ceramic dish. Cover and refrigerate for 10 minutes.
  2. Meanwhile, combine lettuce, tomatoes and avocado in a medium bowl. Whisk rind, juice, oil, sugar, chilli and coriander in a small bowl. Set dressing aside.
  3. Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook prawns for 2 minutes each side or until just cooked through. Add prawns and dressing to salad and toss to combine. Serve with lime wedges.


SERVING SUGGESTION: Steamed couscous.