Tequila Lime Prawns with Southwest Salad

Tequila Lime Prawns with a Southwest Salad

Tequila Lime Prawns with a Southwest Salad


Have you heard the saying “when it rains, it pours”? That’s what this past week as been like for me. All in a good way, but chaotic none the less. There’s a few reasons why it’s been chaotic, some of which are of my own making, but sometimes life just rolls like that. I always make the mistake of assuming that January is going to be a calm month. A month to rest and recoup from the holidays and get back on track. It usually takes me about a week to realize my mistake. This past week, I feel like I’ve been running around like mad trying to get everything done and forgetting a few things along the way. Like yesterday for example; somehow between noon and 3 pm I completely forgot that I was supposed to pick up my order from the local farm that I buy most of my meat and eggs from. Luckily the farm is only a few minutes away and I was able to sheepishly get my order within a few minutes of them calling me. All I can say is, thank goodness it’s Friday! And with that in mind here’s a quick, easy recipe that’s a perfect way to cap off a crazy week. It’s one of my favourite recipes that I’ve made lately, partly because it comes together in about 30 minutes. It also just sounds great – tequila and lime together? It’s gotta taste good, am I right? For my kids, who I obviously won’t be serving tequila infused prawns to, I set a few raw prawns aside to cook up with a bit of garlic and lemon. Together with a healthy salad, this makes a great, light, January and Friday friendly meal. I hope you try it out and enjoy it, too!


15 – 20 raw prawns, tails/shell removed

1/4 Cup tequila

2 limes, juice and zest

2 tbsp extra virgin olive oil

2 tbsp honey

2 cloves of garlic, minced

1 jalapeno seeded and minced

2 tsp cumin

1/4 Cup cilantro, chopped

In a medium bowl, whisk together the tequila, lime juice, lime zest, olive oil, honey, garlic, jalapeno and cumin. Add the prawns and toss gently. Set aside for 15 – 20 minutes while you prepare the salad. Once the salad and dressing are prepared, heat a pan over medium heat. Add the prawns and marinade to the pan and cook for 1 – 2 minutes per side until they turn pink. Remove the prawns from the liquid and serve with the salad.


1 head of romaine lettuce, washed and torn into bite size pieces

1/2 Cup corn

1 red pepper, diced

1/4 Cup dried dates, chopped

1/4 Cup feta cheese crumbles


4 tbsp extra virgin olive oil

2 tbsp lime juice

1 tsp lime zest

1 tbsp honey

1 tbsp white wine vinegar

2 tsp cumin

In a small bowl, whisk together all the dressing ingredients. Set aside.

In a salad bowl, combine the lettuce, corn, red pepper, feta crumbles and dates. Right before serving, toss the salad with the dressing.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: