Grilled Prawn Cocktail with Pineapple Jicama Salad

Grilled Prawn Cocktail with Pineapple Jicama Salad

This Grilled Prawn Cocktail with Pineapple Jicama Salad combines pineapple, cucumber and jicama with a tangy cilantro lime dressing. Top with fresh prawns or shrimp.
Course Appetizer
Cuisine Gluten-Free, West Coast
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 6 people
Calories 60kcal
Author Flavour and Savour


Cilantro Lime Dressing*

  • 1 serrano pepper, seeded and finely minced
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp lime zest
  • 1 tbsp rice vinegar
  • 1/4 cup minced cilantro
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil, extra virgin

Cocktail Salad

  • 1/2 cup fresh pineapple, finely diced
  • 2 tbsp jicama, peeled, julienne cut or finely diced
  • 2 tbsp cucumber, finely chopped
  • 1/4 tsp dried chili flakes
  • 18 large shrimp or prawns


  • Whisk dressing ingredients together. Reserve 2 tablespoons and put in a small jar or cup (for dipping the cooked prawns)
  • Place the pineapple, jicama, cucumber and chili flakes in a small bowl. Add just enough dressing to moisten. Fill small serving glasses 3/4 full.
  • Oil a grill pan and grill prawns for 2 minutes on one side and 1 minute on the other side or just until they are no longer translucent. Remove from grill, dip in the small jar of reserved dressing and place 3 prawns in each of the cocktail glasses. Garnish with a cilantro leaf. Serve immediately or chill until serving time.


*This recipe will make more dressing than you will need for this cocktail. Just store the remainder in a jar and save to serve with any green salad.


Calories: 60kcal