These Chilli Garlic Prawns are likely to become your favourite go-to easy meal, starter, or tapas. It is a dish which is quickly and easily made and always popular. The prawns are pan-fried with extra virgin olive oil, fresh...
These Chilli Garlic Prawns are likely to become your favourite go-to easy meal, starter, or tapas. It is a dish which is quickly and easily made and always popular. The prawns are pan-fried with extra virgin olive oil, fresh chilli and garlic; the flavours boosted by the brightness of lemon zest. Served with grilled bread and lemon wedges, it is a dish that is quick enough to prepare after a long day and sufficiently special to serve when entertaining.
[feast_advanced_jump_to]Why you’ll love this recipe:
You will love the ease and speed with which you can have this flavour-filled, aromatic dish on the table, making it the perfect solution on busy nights when time is short, or a breeze for stress-free entertaining.
It is similar to the Spanish tapas dish Gambas al Ajillo, except sweet or smoked paprika is sometimes added to that dish. All you need to accompany it is bread to soak up the delicious, flavoured juices.
You will love these Chilli Garlic Prawns because:
They are cooked in just one pan, making washing up a simple procedure. You can have the dish on the table in less than 15 minutes. It does not get much easier! If you are a novice in the kitchen, you will be able to present this stunning dish and be proud of your accomplishment. Prawns are such a versatile ingredient, there are so many ways to enjoy them, such as my Creamy Prawn Linguine or easily prepared Thai Inspired Prawn Salad. The dish has classic Mediterranean flavours and is naturally gluten and dairy-free. This simple cooking method takes prawns to the next flavoursome level. So good!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Raw prawns – we use large raw prawns, king or tiger prawns, shells removed and deveined.
Extra virgin olive oil – as the olive oil is such an important ingredient, we prefer to use extra virgin olive oil for its superior flavour.
Garlic – for the best flavour, use fresh garlic cloves.
Parsley stems – this often-discarded part of parsley has great flavour, and we like to include it in the dish.
Chilli – use a long red cayenne chilli, adjust the amount according to your taste.
Chilli flakes – a small amount of dried red chilli flakes add spice to the Garlic Prawns.
Lemon zest – finely grated lemon zest adds a bright citrus note. Be sure to avoid the bitter white pith.
Parsley – for the best flavour, use flat leaf/Continental parsley.
Sea salt flakes – add salt to suit your taste.
To serve:
Grilled bread/crusty bread – to enjoy with the delicious, flavoured olive oil.
Lemon wedges – for acidity if required.
How To Make Chilli Garlic Prawns:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your olive oil base:
Gently pat the peeled and deveined prawns dry with paper towel.
In a large stainless-steel pan, add the olive oil and heat to medium-high.
Add the garlic, chilli and parsley stems, and sauté for 1 minute, being careful to not burn the garlic.
2 – Cook the prawns:
Add the prawns, and sauté for 3-4 minutes, tossing regularly, or until just cooked through.
Remove from the heat and toss through the parsley and lemon zest. Serve immediately with grilled bread and lemon wedges.
Tips for success and FAQs:
When a recipe uses so few ingredients as this one, all the ingredients must be of good quality. We recommend extra virgin olive oil as it is an important part of the dish, to be enjoyed with bread.
And especially important – do not overcook the prawns or they will become tough and rubbery.
Whilst they have several similarities, they are not the same creature but can be used interchangeably in recipes as their texture and flavour are alike.
Sometimes you will notice a thin, dark line down the back of the prawn/shrimp and for aesthetics and taste, it is best to remove it. You may find the prawns/shrimp that you purchase will already be de-veined. If not, I find that the easiest way is to run a small, sharp knife down the back of the prawn, being careful to not cut too far and cut it in half. With the tip of the knife, or a toothpick, lift the digestive tract away from the prawn flesh. Sometimes it pulls away, all in one piece, but not always so it may take several tries to remove it.
If you buy frozen raw prawns, defrost them in an iced-water brine. In a bowl large enough to accommodate all the prawns, add some cold water, ice cubes and coarse sea salt to the bowl at a ratio of 1 ½ tablespoons (6 teaspoons) of salt per 1 litre (4 cups) of water. Add the prawns, ensuring they are covered with the water. Stir them occasionally until they defrost. Once defrosted, remove them immediately, pat them dry with paper towel and store them in the refrigerator in an airtight container until you are ready to use them. They are best prepared on the day you intend to use them. Alternatively, you can defrost them in the refrigerator. Sit them in a colander over a bowl. Do not let them sit in their own juices. When defrosted, pat them dry with paper towel and store in the refrigerator in an airtight container. It is best to do this on the day that you intend to use them. Do not defrost prawns at room temperature or in the microwave.
The Chilli Garlic Prawns are best eaten soon after cooking. However, in the unlikely event you have leftovers, store them in an airtight container in the fridge for up to 2 days. They can be added to salads or fried rice. However, if they have been at room temperature for 2 hours, they should be discarded.
Variations and substitutions:
Chilli – adjust the amount to suit your palate.
Paprika – to make the dish more along Spanish lines, a little smoked or sweet paprika would be a delicious addition.
Serving suggestions:
There are so many ways to enjoy the Chilli Garlic Prawns. Some suggestions are:
As a main course, served simply with a salad such as Rocket and Pear Salad. With rice or pasta for a more substantial meal. A starter with a main course to follow. Serve as part of a tapas selection, accompanied by Baked Beef Meatballs and Roasted Olives.These Chilli Garlic Prawns will be a great addition to your selection of easily prepared meals. It is rewarding to present a dish that is so quick to prepare and yet a guaranteed crowd pleaser.
Alex xx
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Chilli Garlic Prawns (Shrimp)
Ingredients
For serving (optional):
grilled breadlemon wedgesInstructions
Notes
Nutrition
The post Chilli Garlic Prawns (Shrimp) appeared first on It's Not Complicated Recipes.