Flash-fried Prawns With Chilli, Lemon & Parsley
Sautéed to perfection in a garlic-infused olive oil with a touch of heat from chili flakes, these succulent butterfly prawns are finished off with vibrant lemon zest and fresh parsley. A quick and impressive dish for any seafood lover!
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 6 - 8
Nutrition
- Calories: 73 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Protein Content: 9 grams protein
- Sodium Content: 0.3 milligram of sodium
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