There’s something about a vibrant, zesty salad that just makes you feel like you’re on vacation—even if you’re eating it at your kitchen table. That’s exactly what this Mexican Prawn Salad brings to the table. It’s bold, colorful, and packed with flavor, making it a go-to for warm days when you want something light but still satisfying.

I first came across a version of this salad during a summer BBQ at a friend’s place. The grill was fired up, the sun was setting, and this giant bowl of prawn salad landed on the table. It disappeared in minutes. Everyone kept going back for more—and I totally get why. The juicy prawns, charred corn, creamy avocado, and zippy lime dressing make every bite exciting. Since then, I’ve put my own spin on it and turned it into a reliable staple that makes an appearance every time we want something refreshing yet substantial.

One of the best parts? This Mexican Prawn Salad doesn’t require a long list of fancy ingredients. It’s built on fresh produce, pantry spices, and perfectly cooked prawns. And let’s talk about how easy it is—minimal prep, quick cooking, and everything gets tossed together in one beautiful, flavor-packed bowl. Whether you’re hosting a casual dinner or looking for a nourishing lunch that doesn’t skimp on flavor, this recipe is the answer.

Why You’ll Love This Recipe

This Mexican Prawn Salad is more than just good looks—it delivers serious flavor and nutrition in every bite. Here’s why it deserves a spot in your regular meal rotation:

Simple ingredients, huge flavor
You’re working with everyday ingredients like corn, avocados, and canned beans, but the bold spice mix and tangy dressing transform them into something unforgettable. The combination of cumin, coriander, paprika, and lime is truly magic.

Quick and easy to make
With just a bit of grilling and slicing, this salad comes together in under 30 minutes. The prawns are already cooked, so there’s no stress about perfect doneness. Plus, the dressing comes together in minutes—no fancy equipment required.

Crowd-pleasing and customizable
Whether you’re feeding family, friends, or just yourself, this salad scales easily. You can double the batch for a party or make a smaller portion for meal prep. Don’t eat seafood? Swap the prawns for grilled chicken or roasted chickpeas. Gluten-free? You’re already there.

The perfect balance of textures and flavors
Crunchy lettuce, juicy prawns, smoky corn, creamy avocado, and zesty dressing—it’s a full sensory experience. Every bite feels fresh and exciting, which is exactly what we want in a salad.

Naturally wholesome and satisfying
This salad doesn’t rely on heavy dressings or fried ingredients to taste amazing. It’s nourishing, packed with protein, fiber, and healthy fats, so you feel full and energized without the post-meal slump.

Health Benefits

Beyond its great taste, this Mexican Prawn Salad is loaded with ingredients that offer impressive health benefits. Let’s take a look at what you’re getting in each bowl:

Prawns
These little guys are high in protein and low in calories. They also provide key nutrients like selenium, vitamin B12, and omega-3 fatty acids, which support heart and brain health.

Avocados
Creamy, dreamy avocados are packed with heart-healthy monounsaturated fats, potassium, and fiber. They help keep you full and are great for skin and hormone health.

Black beans
Black beans are rich in plant-based protein and fiber, making them excellent for digestive health and long-lasting energy. They also provide iron, folate, and antioxidants.

Cherry tomatoes and red onion
These vibrant veggies aren’t just for color—they’re full of vitamins C and A, as well as powerful antioxidants that help fight inflammation.

Coriander and lime
Fresh herbs and citrus add tons of flavor without calories or sodium. Lime juice also boosts vitamin C intake, while coriander supports digestion and detoxification.

When you put all these components together, you’re not just eating something delicious—you’re fueling your body with the nutrients it craves.

Preparation Time, Servings, and Nutritional Information

Total Time: 30 minutes
Servings: 4 generous portions
Calories per serving: 420 kcal
Protein: 28g
Carbohydrates: 25g
Fat: 24g
Fiber: 9g

Ingredients List

Here’s everything you’ll need to make this flavor-packed Mexican Prawn Salad :

2 corn cobs, husks and silk removed (grilled for smoky sweetness)
¼ cup extra virgin olive oil, divided (used for sautéing and dressing)
3 garlic cloves, crushed (adds deep savory flavor)
2 teaspoons ground cumin (earthy and warm)
1 teaspoon ground coriander (bright, citrusy spice)
1 teaspoon smoked paprika (for that smoky, chili depth)
¼ cup fresh lime juice, plus extra lime wedges for serving (zesty and refreshing)
1 kg cooked prawns, peeled with tails intact (juicy and protein-rich)
2 baby cos lettuces, leaves separated and washed (crisp base)
250g cherry tomatoes, quartered (bursting with sweetness)
2 ripe avocados, sliced (creamy and rich)
1 can (400g) black beans, rinsed and drained (hearty and fibrous)
½ red onion, thinly sliced (adds bite and color)
½ cup fresh coriander leaves, loosely packed (bright and herbaceous)

Step-By-Step Cooking Instructions

Follow these steps and you’ll have a fresh, delicious salad in no time:

Grill the corn
Preheat a grill or grill pan over medium-high heat. Place the corn cobs directly on the grill and cook, turning occasionally, until lightly charred in spots—about 10 minutes. Once cool enough to handle, slice the kernels off the cob in chunky pieces and set aside.
Make the dressing
In a small saucepan, heat 2 tablespoons of olive oil over low heat. Add the crushed garlic, cumin, coriander, and smoked paprika. Sauté for 1–2 minutes, just until fragrant. Remove from heat and stir in the lime juice and remaining olive oil. This warm dressing brings out the spices beautifully.
Marinate the prawns
Toss the cooked prawns in a few tablespoons of the dressing. Let them sit while you prepare the rest of the salad. This step helps the prawns soak up all those smoky, zesty flavors.
Assemble the salad
In a large serving bowl or platter, layer the cos lettuce as a base. Add the charred corn, marinated prawns, cherry tomatoes, avocado slices, black beans, and red onion. Try to distribute the colors and textures evenly for that wow-factor presentation.
Finish with dressing and herbs
Drizzle the remaining dressing over the top of the salad, making sure it touches every layer. Scatter fresh coriander leaves over everything for a final pop of green and freshness.
Serve immediately
Bring it to the table and enjoy! This salad is best served fresh, but it holds up surprisingly well for a few hours if you need to prep it in advance.

How to Serve

This salad is stunning on its own, but here are a few serving ideas to take it to the next level:

Serve with warm tortillas or flatbread to scoop up all the goodness.
Add a side of seasoned rice or quinoa for a more filling meal.
Top with extra lime wedges so everyone can adjust the zing to their taste.
Sprinkle with pumpkin seeds or toasted pepitas for added crunch.

Pairing Suggestions

To round out your meal, try these easy pairing options:

Sides

Grilled sweet potatoes with lime and chili powder
A chilled cucumber salad with mint and yogurt
Crispy tortilla chips with guacamole or salsa

Drinks

Sparkling lime water with fresh mint
Freshly squeezed mango juice
Hibiscus iced tea for a tart, cooling contrast

For kids

Pair with soft bread rolls or a side of buttered rice for a milder option.

Storage, Freezing & Reheating Instructions

Storage
If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. Keep the dressing and avocado separate if you know you’ll be saving some for later.

Freezing
It’s best not to freeze the assembled salad. However, cooked prawns and the dressing can be frozen separately. Store them in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before using.

Reheating
This salad is meant to be enjoyed cold or at room temperature, so no reheating is necessary. If you do want warm prawns, you can briefly reheat them in a pan for 1–2 minutes.

Common Mistakes to Avoid

Using unseasoned prawns: Make sure your prawns are marinated or dressed—otherwise, they can taste bland next to the bold flavors.
Overcooking the corn: You want a light char, not burnt corn. Turn the cobs frequently and remove once they’re just slightly blackened.
Skipping the garlic step: Lightly sautéing the garlic with the spices enhances the depth of the dressing. Don’t skip it!
Not rinsing the beans: Rinsing removes excess salt and any starchy liquid that could dull the flavor.
Adding avocado too early: Wait until just before serving to slice and add avocado so it stays fresh and green.

Pro Tips

Let the prawns marinate for at least 10 minutes to really soak in the flavors before serving.
Use fresh lime juice for the best flavor—bottled lime juice just doesn’t compare.
Grill extra corn and store it in the fridge for salads or tacos later in the week.
Chill the salad bowl before serving to keep everything crisp and refreshing.
Layer strategically so the juicy ingredients don’t sit on the lettuce and make it soggy.

Frequently Asked Questions (FAQs)

Can I use frozen prawns?
Yes, just make sure to thaw them completely and pat dry before tossing in the dressing.

Is this recipe gluten-free?
Yes! It’s naturally gluten-free as long as you double-check your spices and canned goods.

Can I make it ahead of time?
You can prep the components (grill corn, mix dressing, slice veggies) ahead, but assemble just before serving for best results.

What can I use instead of prawns?
Grilled chicken, firm tofu, or even roasted chickpeas work great.

Is it spicy?
The salad has warm spices but no actual heat. If you want a spicy version, add chopped jalapeño or chili flakes to the dressing.

Can I skip the garlic?
Garlic adds depth, but you can leave it out or replace it with a pinch of garlic powder if needed.

How can I bulk it up for a full meal?
Serve it with rice, quinoa, or couscous on the side to make it more filling.

Can I use canned corn instead of fresh?
Yes, just sauté it in a hot pan for a few minutes to add some char.

How long does the dressing last?
Stored in a sealed jar in the fridge, the dressing will keep for up to 5 days.

What lettuce works best?
Baby cos or romaine is ideal because it’s sturdy and crisp, but you can use mixed greens or iceberg if preferred.

Conclusion & Call to Action

This Mexican Prawn Salad is everything you want in a warm-weather dish—bright, bold, satisfying, and so easy to throw together. Whether you’re planning a light dinner, packing lunch for work, or serving guests, this salad has you covered. Every bite is packed with texture and flavor, from smoky corn to juicy prawns to creamy avocado.

I’d love to hear how your salad turns out! If you give this recipe a try, drop a comment below or tag me in your photos. Seeing your creations always makes my day—and I’m betting this one will make yours too. Happy cooking!