Coconut prawn and avocado salad recipe

This crunchy salad is quick and easy to prepare and includes a gluten-free option.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Serves 2 (as a light meal)


  • 2 Tbsp plain flour or gluten-free plain flour
  • 60g egg
  • 2 Tbsp skim milk
  • 30g (1/2 cup) panko breadcrumbs or gluten-free breadcrumbs
  • 35g (1⁄3 cup) desiccated coconut
  • 400g green prawns, peeled and deveined, tails intact
  • Cooking spray
  • 40g (1 1/2 cups) mixed salad leaves
  • 20g snow pea sprouts, trimmed
  • 50g (1/2 small) avocado, thinly sliced
  • Juice of 1/2 lime
  • 2 tsp sweet chilli sauce or gluten-free sweet chilli sauce


  1. Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper. Put flour on a plate. Whisk egg and milk in a shallow bowl. Combine breadcrumbs and coconut on a plate. Dip prawns in flour, followed by egg mixture then breadcrumbs mixture. Arrange on prepared tray and refrigerate for 10 minutes to chill slightly.
  1. Spray prawns with cooking Bake for 10 minutes or until prawns are cooked through and light golden brown.
  1. Meanwhile, put salad leaves, snow pea sprouts and avocado in a large bowl and toss well to Divide between shallow serving bowls. Whisk together lime juice and sweet chilli sauce. Drizzle over salad.
  1. Arrange prawns on salad. Serve.


Cook’s tip

  • If you prefer, you can use dried multigrain breadcrumbs or fresh sourdough breadcrumbs instead of panko crumbs, and rocket or spinach instead of mixed leaves.


Recipe courtesy of Diabetic Living magazine.

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