Garlic and chilli prawns



Serves 2


  • 24 raw prawns with shells on (also called crevettes)
  • 1 tablespoon rapeseed oil
  • 1 clove garlic, peeled and chopped
  • 1/2 medium red chilli, deseeded and thinly sliced
  • Juice of 1/2 lemon
  • Handful of fresh parsley, chopped


Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes

Garlic and chilli prawns

Garlicky, hot, buttery prawns peeled and eaten with your hands. Utter bliss. Make sure you have a warm bowl of water to hand as they can get messy! Beautiful with a green leaf and avocado salad or with a warmed ciabatta and melted butter.


Heat the oil in a large frying pan over a medium heat. Add the prawns and cook for 5 minutes, stirring them so that they cook on both sides.

Add the garlic and chilli and cook for a further minute. Squeeze over the lemon juice and stand back! The pan will steam while the lemon evaporates. Give it a good stir for another minute as the lemon reduces and the juices caramelise.

You can tell when the prawns have cooked as they will turn from bluey-grey to pinky-red.

Stir in the parsley, pour into a bowl and dive in! Feel free to just eat the flesh, tuck in to the tail or suck the juice from the heads.



Cooking raw prawns leaves you with soft, buttery meat rather than meat which, although still pleasant, can be chewy and tough. You can tell if prawns are raw or not by their colour; raw prawns are blue and cooked prawns are red. Ask at the fish counter if they have any or have a look at the frozen section. If buying frozen raw prawns defrost them in a sieve under cold running water before cooking.”Β 

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