Garlic Chilli Prawns

Sometimes I just want a simple, quick and healthy lunch that’s packed with flavour. That’s when I turn to my garlic prawns. These prawns are ready in a flash and are so delicious that you can’t resist going back for more. I love using them in a salad, as a tapas dish or packed into a pitta bread with cucumber and tomatoes.

Raw prawns are my go to when making my garlic prawns, but they can also be made using ready cooked prawns. I do really recommend trying to get hold of raw prawns though as they take in more of the flavour as they cook! I also generally prepare these in a frying pan, but if you’re firing up the barbecue, then this is great dish to add to the mix. Simply poke the prawns onto a pre-soaked wooden skewer, prepare the marinade and let them infuse the goodness for a couple minutes on the grill! You can also reserve some marinade and brush it over the cooked prawns for extra flavour! I’m drooling just thinking about it!

I also find myself drizzling some extra virgin olive oil (EVOO) over the cooked prawns right at the end, leaving a delicious sauce in the bowl ready to be mopped up with bread - honestly there is never a drop left by the end! I also go heavy on the garlic because I think it makes the dish what it is! So don’t be shy, go for it with the garlic! If you prefer less heat, then reduce the chilli flakes or remove them completely, but the hum you get from the chilli flakes is almost addictive!

Garlic Chilli Prawns

Serves: 2

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes


2 Tbsp Olive oil

3 Garlic cloves, finely chopped

1/2 Tsp Chilli flakes

160g Raw prawns, peeled & deveined

Small handful fresh parsley, roughly chopped

1/2 Lemon

Extra virgin olive oil




  1. Heat 2 Tbsp Olive oil in a large sauce pan over a medium-low heat. Add the garlic and chilli flakes and sauté for 1-2 minutes, stirring continuously. Don’t let the garlic burn! If you see it turning brown reduce the heat.

  2. Once you can smell the garlic aromas, add the prawns and spread them out. Don’t overcrowd the pan. Season with a pinch of salt and pepper and leave for 2-3 minutes, you will see them turn from translucent to pink!

  3. Flip over the prawns and ensure they are all coated in the chilli and garlic. Cook for another 2 minutes until the prawns are completely pink. Add half of the chopped parsley and toss them again to ensure they are completely coated in the marinade before turning off the heat.

  4. Transfer to a bowl, drizzle over some extra virgin olive oil, sprinkle over the remaining parsley and serve with slices of lemon.


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© 2021 by The Rosemary Thymes. Cooked with a pinch of love from Italy & the UK 🇬🇧🇮🇹