Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons olive oil
- juice of 1 lime
- 2 green chillies, deseeded and finely chopped
- 2 tablespoons fresh coriander (or parsley), finely chopped
- 200g peeled cooked prawns
- 1 romaine or cos lettuce
- 480g pre-cooked new potatoes, quartered
- 320g cherry tomatoes, halved
- pinch of ground black pepper
Directions
Make the dressing by mixing together the oil, lime, chillies and coriander or parsley in a salad bowl. Information: If you're not a fan of spice, simply leave the chilli out. Or if you like things particularly spicy, use red chillies instead!
Add the prawns and stir well to coat. If making ahead, cover and refrigerate until ready to serve (no more than few hours in advance).
When ready to serve, remove the prawns from the fridge. Add the potatoes and tomatoes, season with black pepper and mix well. Information: This works best with chopped large tomatoes, but cherry or mini plum tomatoes go well too.
Arrange the lettuce leaves on 4 serving plates. Spoon the prawn mixture onto each plate