Shrimp and Macadamia Nut Salad with Finger Lime Dressing
A refreshing salad featuring succulent prawns and crunchy macadamia nuts, brightened with a zesty finger lime and citrus dressing. This australian-inspired salads ready in about 18 minutes blends peeled and deveined large prawns, roughly chopped macadamia nuts, mixed salad greens into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12, peeled and deveined large prawns
- 1/2 cup, roughly chopped macadamia nuts
- 4 cups mixed salad greens
- 2 tbsp finger lime pearls
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1, minced garlic clove
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 12 peeled and deveined prawns and 1 minced garlic clove, cooking for 2 minutes per side until pink and opaque. Remove prawns and set aside.
- Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified to create the dressing.
- Step 3: In a large salad bowl, toss 4 cups mixed salad greens with the dressing until evenly coated.
- Step 4: Arrange the cooked prawns on top of the greens, sprinkle with 1/2 cup roughly chopped macadamia nuts and 2 tbsp finger lime pearls for a burst of citrus flavor. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Shrimp and Macadamia Nut Salad with Finger Lime Dressing take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Shrimp and Macadamia Nut Salad with Finger Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Shrimp and Macadamia Nut Salad with Finger Lime Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shrimp and Macadamia Nut Salad with Finger Lime Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shrimp and Macadamia Nut Salad with Finger Lime Dressing?
Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
