Chilli lime prawns with mango slaw
Summer might feel like it’s over, but this recipe will revive it
If you’re in the UK right now, you’ll be aware that we had this glorious week of Summer and since then, all it’s done is rain. We got one week. RIP summer 2026.
And although I can’t control the weather, I can control what I eat. Which will be pure summery vibes. I’m talking charred corn salads, Greek style curly fry salads and this wonderfully tangy chilli lime prawn dish with mango slaw. Although I’m a bit cold and could probably benefit from a chicken hearty soup, I refuse. I want summer on a plate.
Why make these delicious chilli lime prawns?
The prawns are marinated in a simple combo of lime juice, olive oil, garlic and Birdseye chilli (or whatever chilli you’d prefer). The result is fresh, fiery and packed with summery goodness.
And the prawns only take 4 mins to cook. There is some prep time for the veggies, but it’s a speedy dish that feels pretty fancy.
And now let’s move onto the mango slaw…
We’ve got shredded cabbage, creamy avocado, sweet mango, crunchy peppers and red onion all tossed together with lime juice, white wine vinegar, a touch of sugar and plenty of fresh coriander. It’s super fresh and outrageously delicious.
The sweetness from the mango balances the heat from the prawns perfectly and makes the whole dish feel vibrant.
What else can I serve with?
This recipe is lovely as a light lunch or dinner, but if you want to bulk things out a little, try serving it with:
- Coconut rice
- Grilled flatbreads
- Crispy potato wedges
- Air fryer sweet potato fries
- Charred corn on the cob
- Avocado and black bean salad
Can I make this ahead?
The slaw can be prepared a few hours in advance and kept chilled in the fridge.
I’d recommend cooking the prawns fresh though. They’re so quick to make that it’s worth waiting until the last minute (well, last 4 mins)
FAQs
Can I use frozen prawns?
Yep. Just make sure they’re fully defrosted and patted dry before marinating. Too much excess water can stop them getting that lovely bit of colour when cooked.
How spicy is this recipe?
That depends on your chilli choice. Birdseye will give you a proper kick, while red chilli or jalapeños will keep things a little more manageable. Adjust to your own spice tolerance. I fancied some real SPICE with this one.
Can I make this without coriander?
If you want. I know coriander can be a divisive herb but I’m firmly on team love it. Swap it for fresh parsley or simply leave it out altogether if preferred.
Can I have to use king prawns?
You can use different prawns but keep as eye on the cooking time as they may need more/less time.
Is this good for meal prep?
The slaw is SO GOOD for meal prep and works with chicken, salmon or halloumi too. If meal prepping, a different protein may work better here.
Can I cook the prawns in the air fryer?
Yessss. Just keep an eye on them as all air fryers vary slightly so make sure they’re properly cooked before tucking in.
Chilli lime prawns with mango slaw
By Poppy Cooks
https://www.poppycooks.com/recipes/chilli-lime-prawns-with-mango-slaw/
Ingredients
- Raw king prawns, shell on (3 as a starter, 5 as a main)
- 3 cloves of garlic, minced
- 2 limes, juiced
- 2 tbsp olive oil
- 2 Birdseye chillies, sliced (adjust to your tastes)
- 1 mango, thinly sliced
- 1 avocado, thinly sliced
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 1/4 white cabbage, thinly sliced
- Handful of coriander, chopped
- Splash of white wine vinegar
- Pinch of sugar
- Salt and pepper
Metric
Imperial
Instructions
- Pour half of the lime juice, all of the garlic, scotch bonnet and olive oil into a bowl, season generously and whisk together. Tip in the prawns and toss to coat, then set aside to marinate for atleast 1 hour.
- Meanwhile, add all of the sliced vegetables to a bowl and pour over the remaining lime juice. Add a small splash of white wine vinegar, a pinch of sugar and a large pinch of salt and pepper, along with the chopped coriander.
- Give your salad a good mix and taste for seasoning. Set aside while you cook your prawns.
- Heat a frying pan over high heat and tip in the prawns and all of the liquid from the bowl. Fry for 2 minutes on each side until completely pink, then season well and serve on top of the salad.