Prawns are delicious and packed with protein to fill you up. In fact, did you know they have approximately the same amount of protein as chicken or beef, yet half the calories?


  • 1 small carrot, grated

  • 180 g (61/4 oz/1/4 small) cabbage, finely shredded

  • 180 g (61/4 oz/1/4 small) red cabbage, finely shredded

  • 2 kale leaves, stalks removed, roughly chopped or torn

  • 1 spring onion (scallion), thinly sliced

  • 1 teaspoon extra virgin olive oil

  • 150 g (51/2 oz/10 medium) peeled and deveined prawns (shrimp), tails left intact mint leaves, to serve

  • Dressing

  • 1 teaspoon finely grated lime zest

  • 1 teaspoon lime juice

  • 1 teaspoon grated ginger

  • 1 garlic clove, crushed

  • 2 teaspoons wheat-free tamari

  • 1 teaspoon sesame oil

  • 1 tablespoon finely chopped mint


  • 1.

    Combine all the dressing ingredients in a small jar, then seal and shake well.

  • 2.

    Combine the carrot, cabbages, kale and spring onion in a serving bowl.

  • 3.

    Heat the oil in a medium frying pan over medium heat. Add the prawns and cook for 1–2 minutes on each side, until cooked through.

  • 4.

    Put the prawns on top of the vegetables, pour over the dressing and serve topped with the mint leaves.


202 calories(846 kJ) per serve.

Read Lee's article on her favourite quick and healthy dinner recipes.

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