Buttery chilli prawns

Buttery chilli prawns

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(7 ratings)

Prep: 15 mins Cook: 8 mins


Serves 2
Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices

Nutrition and extra info

Nutrition: per serving

  • kcal237
  • fat22g
  • saturates8g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein9g
  • salt1.6g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, finely chopped
  • 1 red chilli, seeds left in and finely chopped
  • ½ tsp sweet paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 12-20 large raw king prawns with shells
  • juice 1 lemon, plus a few slices for a finger bowl



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ x small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small loaf crusty bread, warmed to serve


  1. Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.

  2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

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Comments (5)

shie6002's picture

Superb, me and my family love it. Once i tried to make with a sauce and they love it also. now, every time i cooked they always asked not to dry... :)

amr9864's picture

Delicious, doubled up the garlic and chillies. Ate with the patatas bravas. Simple and easy but so flavoursome. Recommended! 5 stars

lmb's picture

Made these without the parsley as not a fan, but these were sooo delicious, yum! Tasted like a starter in a restaurant.

maureen25's picture

I loved this recipe I only made one slight change I swapped the parsley for corriander.
Really delicious

jul34es's picture

made these last night for a starter for a late valentines meal and they were so easy to make and tasted great,all four of us enjoyed them.

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