There’s something magic about this dish — like summer on a plate with a bit of sass. I first made it during a heatwave when the thought of turning the oven on made me genuinely emotional. I had watermelon, some prawns I’d forgotten in the freezer (score), and mint growing like a weed in the garden. And boom — this crunchy, juicy, fiery, sweet-sour bowl of loveliness came to life.
I know prawn and watermelon sounds like one of those odd combos foodies rave about but never actually eat — but I promise, it works. The prawns are zingy and warm from the pan, the watermelon’s cold and sweet, and when you chuck it all together with toasty nuts and a hit of chilli… well, let’s just say I didn’t share the first time.
Why You’ll Love It
- Light and refreshing, but still feels like a meal
- Super fast — you can get this on the table in 15 minutes
- Great way to use up herbs, watermelon, or prawns lurking in the freezer
- That lime and sesame oil dressing is downright addictive
- It’s colourful, crunchy, and fun to eat (yes, salads can be fun)
- Perfect for summer barbecues, picnics, or lazy lunches
Ingredients
- Zest and juice of 2 limes
- 12 raw prawns (peeled, from sustainable sources)
- 100g unsalted cashews (or peanuts if that’s what you’ve got)
- 1 tbsp sesame seeds
- A small bunch of mint
- 1 red chilli (deseeded + finely chopped)
- 2 handfuls baby spinach
- 400g watermelon (seeds out, chopped into chunks)
- 4 spring onions (finely sliced)
- Sesame oil
- Sea salt & black pepper
How to Make It
Give your prawns a lime bath:
In a small bowl, mix the zest and juice of one lime. Toss in the prawns and let them marinate while you sort everything else. Don’t skip this — the zingy lime wakes them right up.
Toast your nuts + seeds:
Heat a dry frying pan or wok. Add the cashews and toast until golden, then chuck in the sesame seeds for the last 30 seconds (they’ll pop like crazy, so keep it moving). Tip it all out onto a board and give them a light bash — nothing fancy, just a quick crunch-up.
Assemble the fresh bits:
In a big bowl, add the spinach, chopped watermelon, sliced spring onions, mint leaves, and red chilli. Toss in the crushed nuts and seeds. It’ll already look like a party in a bowl.
Cook the prawns:
Wipe out the pan and add a drizzle of sesame oil. Throw in the prawns, season with salt and pepper, and stir-fry for 2–3 minutes until pink and just cooked through.
Bring it all together:
Add the hot prawns straight into the salad bowl. Pour over the juice of the second lime and a bit more sesame oil. Give it all a gentle toss. Taste and tweak — maybe a pinch more salt? A squeeze more lime?
Plate and serve:
Pile onto a platter or straight from the bowl. No need for garnish — it’s already a stunner.
Common Mistakes and How to Dodge Them
Rubbery prawns?
You cooked them too long. As soon as they curl up and turn pink, they’re done.
Watery salad?
If your watermelon’s extra juicy, you can pat it dry a little before tossing it in.
Too bland?
You probably need more lime, chilli, or salt. Taste at the end and adjust — it’s a salad, not a science experiment.
No cashews?
Use peanuts or almonds. Just make sure they’re unsalted so the dressing doesn’t get weird.
Storage and Reheating
- Fridge: Best eaten fresh, but leftovers keep for 1 day max
- Freezer: Nope — this is a “make it and eat it now” kind of deal
- Reheat: Don’t — serve leftovers cold or room temp
- Tip: Store the prawns separately if you’re meal-prepping
Frequently Asked Questions
Can I make this ahead?
You can prep the salad base and toast the nuts, but cook the prawns and dress it just before serving.
Can I swap the prawns?
Yes! Try grilled chicken, tofu, or tempeh for a veggie version — just adjust the cook time.
What if I don’t like chilli?
Leave it out or swap for sweet red pepper for colour and crunch.
Is this enough for dinner?
For a light summer meal, absolutely. Add rice noodles or crusty bread if you want it more filling.
Nutrition Facts (Per Serving):
- Calories: ~390 kcal
- Fat: 22g
- Carbs: 22g
- Protein: 24g
- Sodium: Low to moderate
- Sugar: ~10g (mostly from watermelon)
Jamie Oliver Prawn & Watermelon Salad
Description
A juicy, crunchy, zingy salad of lime-marinated prawns, fresh watermelon, herbs, and toasted nuts — bold and refreshing with every bite.
Ingredients
Instructions
- Marinate prawns in lime zest + juice.
- Toast cashews and sesame seeds; crush lightly.
- Toss spinach, watermelon, mint, chilli, spring onion, and nuts in a bowl.
- Stir-fry prawns in sesame oil for 2–3 minutes.
- Add prawns to salad with more lime juice + sesame oil. Toss and serve.
Notes
- Use unsalted peanuts if you can’t find cashews
- Don’t overcook prawns — pink = done
- Pat watermelon dry if it’s very juicy
- Serve cold or room temp — it’s not meant to be hot