Prawn Peanut Pineapple Salad


Tenina Holder

Posted October 1, 2019 (Last updated January 12, 2022)



Total Time




A delicious main meal summer salad, or just part of an incredible poolside feast. Definitely a keeper and you can make it stretch as far as you want.


  • Lime icon
    Lime2juice of
  • Mint leaves icon
    Mint leaves40 gleaves of
  • Cilantro icon
    Cilantro14 gleaves of
  • Fresh chives icon
    Fresh chives25 gcoarsely chopped
  • Fresh chili icon
    Fresh chili1sliced
  • Shrimp icon
    Shrimp600 gpeeled, tails in tact
  • Pineapple icon
    Pineapple1peeled, cored, diced
  • Avocado icon
    Avocado2peeled, diced
  • Garlic clove icon
    Garlic clove3
  • Red onion icon
    Red onion½
  • Fish sauce icon
    Fish sauce50 g
  • Extra virgin olive oil icon
    Extra virgin olive oil40 g
  • Coconut sugar icon
    Coconut sugar20 g
  • Peanuts icon
    Peanuts300 g
  • Baby spinach icon
    Baby spinach200 g

  • 1. Add garlic clove, red onion, fish sauce, extra virgin olive oil, lime, coconut sugar, mint leaves and cilantro to the TM bowl
  • 2. Blend with MC on - 15 sec, speed 6
  • 3. Then add fresh chives and fresh chili to the dressing
  • 4. Mix - 3 sec, reverse speed 3, then remove from bowl and set aside
  • 5. Add peanuts to a clean baking sheet
  • 6. Place into cold oven and bake until fragrant - 10-15 min, 200°C
  • 7. Let cool slightly
  • 8. Add shrimps to the varoma tray
  • 9. Pour water into Thermomix bowl and set Varoma into position
  • 10. Steam - 10 min, Varoma, speed 3
  • 11. Stir prawns and make sure they are cooked through. Add a few minutes cooking time as needed
  • 12. Add pineapple, avocado and baby spinach to a clean large serving bowl
  • 13. Pour dressing into salad
  • 14. Transfer shrimp to salad
  • 15. Toss with slotted spoon
  • 16. Garnish with roasted peanuts and a few extra coriander leaves and serve immediately

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