Tiger prawns with garlic, chilli and lemon

A rectangular plate topped with four prawns with their shells on and half a lemon

Try this recipe for tiger prawns with garlic, chilli and lemon, then check out our prawn vol-au-vents, prawn and avocado cocktail and more prawn recipes.

  • 528
  • Total time 15 minutes
  • Difficulty Easy


  • olive oil 50ml, plus a drizzle
  • tiger prawns 4 large, unpeeled
  • garlic 2 cloves, finely sliced
  • red chilli ½, sliced
  • flat-leaf parsley chopped to make 1 tbsp
  • sourdough or baguette 1-2 slices, cut at an angle
  • lemon ½


  • Step 1

    Heat the oil in a frying pan over a high heat and cook the prawns for 1 minute 30 seconds on one side, then flip over. Add the garlic and chilli, and cook for another 1 minute 30 seconds.

    Step 2

    Remove the pan from the heat, season with salt and add the parsley. Toast the bread with a little oil in a separate frying pan. Add the lemon half to the pan, cut-side down, and cook until the bread is deeply golden and the lemon slightly charred. Squeeze the charred lemon over the prawns and serve.

Nutritional data

  • kcals 459
  • fat 26.7g
  • saturates 3.9g
  • carbs 32.3g
  • sugars 1.8g
  • fibre 2.3g
  • protein 21.3g
  • salt 1.5g

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