Photography: John Paul Urizar. Styling: Amber de Florio.
Nothing says Australian Christmas quite like a fresh, vibrant prawn salad. Whether you’re hosting a backyard gathering or planning a festive feast, these prawn salad recipes deliver the perfect balance of light, summery flavours.
From tropical prawn and mango combinations to hearty garlic prawn noodle salads, we’ve gathered our top picks for summer entertaining. You’ll also find classic prawn cocktails and sizzling barbecued prawn salads that shine at any outdoor celebration. There’s a prawn salad here to suit every taste and occasion!
Buying prawns
If you buy your seafood from a fishmonger, you should ideally pre-order your prawns and arrange to pick them up on Christmas Eve, or at the latest 2 days prior.
On the day of purchase, take an Esky or a chiller bag and ask the fishmonger to pack it with a bag of ice, then aim to have your seafood under proper refrigeration as soon as possible.
Both cooked and uncooked fresh prawns can be stored in the fridge for up to 3 days, according to the NSW Food Authority.
You can also buy frozen prawns from most supermarkets and fishmongers.
How to store prawns
Once home, place prawns on a plate or tray, or in a lidded container. Cover first with a damp cloth, then with plastic wrap or a lid. Place in the coldest part of the fridge; this is usually the bottom shelf of the fridge. Make and consume your prawn salad within 2-3 days.
How to shell and devein prawns
If the prawn salad calls for it, here’s how to shell and devein prawns. Twist or cut behind the prawn head to remove it. Peel away the shell starting from legs. You can leave the last segment of shell on to leave the tail intact for presentation.
To devein, make a small cut in the centre back of prawns. Insert a skewer or toothpick through the skin and under the vein, then lift; this will pull the vein out in one piece. Alternatively, run a small knife down the back of the prawn to expose the vein and pull it out that way.
How to store prawn salad leftovers
Store leftovers in a sealed container in the fridge within two hours of serving and consume within three days. Make sure you check how it looks and smells before eating leftovers and if you’re in doubt throw it out.
Prawn and mango salad with rice paper crisps
Prawn & watermelon salad with fetta & sumac onions
Prawn cocktail salad
Prawn salad with chargrilled watermelon & haloumi
Prawn Caesar salad
Sesame prawn ‘toast’ noodle salad
Julie Goodwin’s prawn and mango salad
Prawn cocktail with zucchini and mint salad
Dukkah prawn skewers with labne and minty tomato salad
Prawn cocktail platter
Prawn caesar salad
Prawn, strawberry & poppy seed salad
Mediterranean prawn salad
Sushi rice salad with grilled prawns and mango
Chicken, prawn and mango salad
Prawn and brown rice salad
Grilled prawns with avocado cream and slaw
Thai-style seafood and rice vermicelli salad
Prawn salad with cucumber, preserved lemon and wild rice
Prawn and avocado pasta salad
Prawn cocktails with mango
Thai mango and prawn salad
Prawns with fennel salad
Prawn and sweet chilli salad
Avocado and prawn salad
Barbecue prawn and chorizo skewers with bean and tomato salad
Garlic prawn and noodle salad
Prawns with guacamole and mango
Ginger prawns and sushi rice salad
Barbecued prawn salad with basil mayo
Barbecued chilli prawns with fresh mango salad
Garlic prawns and tatsoi salad
Prawn salad with mint and lemon dressing
Warm potato, prawn and scallop salad
Char-grilled prawn and corn salad
Garlic chilli prawns with sprout salad
Prawn and avocado salad with ginger dressing
Prawn, cucumber and wakame salad
