Tropical Australian Prawn Salad with Macadamia and Mango

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh salad featuring grilled prawns, tropical mango, and crunchy Australian macadamia nuts dressed in a zesty lime vinaigrette. This australian-inspired seafood ready in about 23 minutes pairs large prawns, peeled and deveined, peeled and diced ripe mango, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 8 min Serves 4 Australian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp honey, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp chili flakes (optional), and 1 minced garlic clove until well combined to make the dressing.
  2. Step 2: Preheat a grill pan over medium-high heat. Thread 12 large peeled and deveined prawns onto skewers and brush them lightly with 1 tbsp of the dressing.
  3. Step 3: Grill the prawns for 2-3 minutes per side until pink and opaque with light char marks. Remove from heat.
  4. Step 4: In a large salad bowl, toss 4 cups mixed salad greens with the remaining dressing, 1 diced ripe mango, and 1/4 cup roughly chopped Australian macadamia nuts.
  5. Step 5: Top the salad with the grilled prawns and serve immediately for a refreshing tropical meal.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tropical Australian Prawn Salad with Macadamia and Mango take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tropical Australian Prawn Salad with Macadamia and Mango?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and diced ripe mango from drying out.

Can I substitute ingredients in Tropical Australian Prawn Salad with Macadamia and Mango?

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 Tropical Australian Prawn Salad with Macadamia and Mango for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tropical Australian Prawn Salad with Macadamia and Mango?

Australian seafood 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.

Related recipes