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Flash-fried prawns with chilli, lemon & parsley

Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread

  • Prep: 10 mins
    Cook: 5 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 73
  • Carbohydrates 0
  • Saturated Fat 1
  • Sugar 0
  • Protein 9
  • Fat 4
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 73
  • Carbohydrates 0
  • Saturated Fat 1
  • Sugar 0
  • Protein 9
  • Fat 4
  • Fibre 0
  • Salt 0.3

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 300g large raw prawns, butterflied
  • 2 garlic cloves, thinly sliced or chopped
  • 1 tsp chilli flakes
  • zest and juice 1 lemon
  • 2 tbsp flat-leaf parsley, chopped

Method

  1. Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.

  2. After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.

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