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For the dressing

200 g g mangoes mango
1 garlic cloves garlic clove
1 limes lime
(zest and juice)
1 tbsp tbsp extra virgin olive oil extra virgin olive oil

To serve

400 g g frozen raw king prawns frozen raw king prawn
1 Red chillies Red chilli
(deseeded and finely chopped)
1 tbsp tbsp coconut oil coconut oil
2 pouches pouch Wholegrain Red & Wild Microwaveable Rice Wholegrain Red & Wild Microwaveable Rice
0.5 red cabbages red cabbage
(finely sliced)
0.5 cucumbers cucumber
(peeled into ribbons)
200 g g frozen peas frozen peas
200 g g radishes radish
30 g g peanut peanut

Fruity prawn grain bowl

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15 min


With a kick of heat and plenty of fruitiness, this prawn grain bowl is a great idea for lunches or dinners when time is tight. Serve alongside two portions of your favourite vegetables.

  1. To make the dressing, use mango for fruitiness and blitz in a blender with the garlic, lime zest and juice and olive oil. Once smooth, season to taste and set aside.
  2. Mix the prawns with chilli for kick. Heat the coconut oil in a large frying pan and cook the prawns for 2 - 3 minutes, tossing in the pan, until pink and firm.
  3. Prepare the pouches according to packet instructions - using wholegrain rice for bite - and mix through most of the dressing. Divide between four bowls.
  4. To assemble the bowls, arrange piles of the cabbage, cucumber ribbons and peas alongside the grains, bringing a burst of colour to the bowl with chopped radish. Top with the prawns and drizzle over the remaining dressing, garnishing with chopped peanuts.