Main dishes
Garlic Prawns
Garlic prawns sautéed in olive oil with sliced garlic, chilli, white wine and lemon. Serves 4, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Spanish
Ingredients
For the prawns
To serve
Method
Prepare the ingredients
Pat 600 g peeled prawns dry with paper towels. Slice 6 garlic cloves, chop 2 tablespoons parsley and cut the chilli into rings.
Flavour the oil
Heat 80 ml olive oil in a clay dish or pan over medium-low heat and cook the garlic and chilli for 2 minutes, without letting them burn.
Cook the prawns
Raise the heat to medium-high, add the prawns and sauté for 2 minutes on each side, until pink.
Add the wine
Pour in 60 ml white wine and cook for 1 minute so the alcohol evaporates.
Add the lemon
Squeeze the juice of half a lemon (30 ml) over the prawns.
Season
Season with 1 pinch salt and 1 pinch pepper.
Add the parsley
Sprinkle with the parsley, stir and turn off the heat.
Serve
Serve right away in the same dish, with 4 slices of crusty bread for mopping up the oil.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/4 of the recipe)
- Protein
- 30.6 g
- Carbohydrates
- 3 g
- Fat
- 19.2 g
- Sodium
- 182 mg
Estimate per serving. The prawns are calculated as raw shrimp, the closest reference value. All the oil is counted even if some stays in the dish, and no deduction is made for the wine alcohol that evaporates.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Garlic prawns are made by browning sliced garlic and chilli in olive oil over gentle heat, sautéing the peeled prawns for a few minutes on each side and finishing with white wine, lemon and parsley. The oil turns fragrant and is mopped up with bread.
The dish cooks in 10 minutes. Prawns cook quickly, so do not overdo them if you want them juicy. It serves 4.
Frequently asked questions
How long do you cook garlic prawns?
About 4 minutes in total, 2 minutes on each side, until pink. Overcooked prawns turn dry and rubbery.
Can you use frozen prawns?
Yes. Thaw them in the fridge, drain them and pat them very dry with paper towels before sautéing.
What goes well with garlic prawns?
Crusty bread for mopping up the oil and, for a fuller meal, white rice or a green salad.
