Caribbean-Style Prawn Bowl
with Roast Veggies & Charred Corn Slaw
- Eggs
- Crustaceans
- Milk
- May contain traces of allergens
- Cashew
- Almond
- Walnut
- Macadamia
Take a break from your standard proteins and make the most of prawns with this recipe for your repertoire. Meaty and subtly sweet, the prawns cook in a matter of minutes, mingling with our Caribbean seasoning and a bit of butter in the pan while the veggies finish in the oven. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
½
red onion
1
sweet potato
1
capsicum
1 bag
slaw mix
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs; May be present: Cashew, Almond, Walnut, Macadamia.)
1 tin
sweetcorn
1 packet
prawns
(Contains: Crustaceans;)
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
¼ cup
white wine vinegar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to the pickling liquid. Add enough water to just cover onion, then set aside.
• Cut sweet potato and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with 1/2 the mild Caribbean jerk seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. Add slaw mix, a drizzle of olive oil and 1/2 the coconut sweet chilli mayonnaise. Toss to combine and season to taste. Set aside. • In a small bowl, combine remaining coconut sweet chilli mayo and a splash of water. Season to taste, then set aside.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• In a second medium bowl, combine a drizzle of olive oil and remaining mild Caribbean jerk seasoning. • Season with salt and pepper, then add prawns, tossing to coat.
• When the roast veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat. Add the butter, tossing, until melted.
• Drain pickled onion. • Divide Caribbean-style prawns, roast veggies and charred corn slaw between bowls. • Top with pickled onion and a dollop of coconut sweet chilli mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Caribbean seasoning and coconut sweet chilli mayo, finding the dish packed with delicious flavours.
- Ease of prep: Quick and easy to prepare, with perfectly cooked prawns in just a few minutes.
- Suggestions: Some added pineapple or rice to enhance the Caribbean flavours and make the meal more filling.
- Leftovers: Several enjoyed the dish cold the next day, with the slaw working well in wraps.
- Portions: Many found the serving size small; adding extra veggies or rice helped bulk up the meal.
