Garlic Shrimp and Shredded Rainbow Salad


This was a quick dinner I made myself last week and I could not have been more thrilled with it.  The textural intrigue provided by the shredded salad, combined with the peppery dressing is a fabulous accompaniment for the classic garlic-butter prawn combo.


  • Prawns
  • Butter
  • Dill
  • Garlic Cloves
  • Red Cabbage
  • Carrots
  • Yellow Pepper
  • Apple
  • Sweetcorn
  • Any other salad-suitable veggie you desire
  • Olive oil
  • Balsamic
  • Paprika
  • Pepper
  • Pepper
  • Cumin
  • Salt


  1. Shred your vegetables using a cheese grater, squeeze out the excess moisture and combine in a bowl.  The ratios are up to you, of course.
  2. In a bowl combine the dressing ingredients.  Around 3 tbsp oil, 2 tbsp vinegar and half a teaspoon each of the spices was about right for me, but test and adjust to your liking.
  3. Melt 2 tbsp butter in a pan and gently cook a chopped garlic clove for a minute or two.  Add the prawns and some  chopped dill, and continue frying until cooked through.
  4. Toss the salad in the dressing, plate and top with the prawns.  


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