Jamie Oliver Garlic And Chilli Prawns

If you’re craving something bold, zesty, and ridiculously quick to cook, you’ll love this Jamie Oliver Garlic And Chilli Prawns recipe. It’s got the fiery heat of red chili, the depth of smoked paprika, and the brightness of fresh lime and parsley. I threw this together on a Friday night with some crusty bread and wow—it was better than takeaway! (inspired by Jamie Oliver)

Ingredients Needed

• 2 tbsp olive oil
• 5 garlic cloves, finely chopped
• 1 red chilli (or 1 tbsp dried chilli flakes)
• 12 prawns (peeled or unpeeled)
• 1/2 tbsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 20g fresh parsley, finely chopped
• 1/4 lime, juiced

How To Make Jamie Oliver Garlic And Chilli Prawns

1. Prep the Aromatics:
   Start by finely chopping the garlic, red chili, and fresh parsley. Heat the olive oil in a large frying pan over medium heat. Add the garlic and stir constantly—it should sizzle gently, not burn.
2. Add Heat and Spice:
   Next, stir in the chopped chili. If you’re using dried flakes, toss them in and let them bloom in the oil. After a minute or so, you’ll start to smell that lovely spicy aroma.
3. Cook the Prawns:
   Add the prawns to the pan along with the smoked paprika. Toss everything together so the prawns are well coated. Add salt and pepper, then cook for about 6–8 minutes, turning halfway, until the prawns are pink and opaque all the way through.
4. Finish with Freshness:
   Sprinkle the chopped parsley over the prawns and squeeze in some lime juice. Give everything a final stir and serve hot—ideally with some crusty bread to mop up the garlicky oil.

Why I Love This Recipe

This dish is my go-to when I need something fancy without the fuss. The prawns cook in under 10 minutes, and the flavors punch way above their weight. I’ve made this for friends, and they always think it took much longer than it did. It’s the kind of recipe that makes you feel like a chef in your own kitchen.

Recipe Tips

• Use fresh garlic: The sharper bite and aroma can’t be beat.
• Adjust chili to taste: If you’re spice-sensitive, go light. Love heat? Add more!
• Don’t crowd the pan: This helps the prawns sear, not steam.
• Buy deveined prawns: Saves time and keeps the texture clean.
• Lime matters: Freshly squeezed lime adds a brightness bottled juice just can’t replicate.

How To Store Leftover Garlic And Chilli Prawns

• In the Fridge: Store in an airtight container for up to 2 days.
• In the Freezer: Freeze cooled prawns in a sealed container for up to 2 months. Thaw overnight before reheating.

Reheating Leftover Garlic And Chilli Prawns

• Oven: Preheat to 350°F (180°C) and reheat for about 10 minutes.
• Microwave: Cover and heat on high for 1–2 minutes.
• Stovetop: Warm in a pan over medium heat for 3–4 minutes.
• Air Fryer: Reheat at 350°F for 5 minutes.

FREQUENTLY ASKED QUESTIONS

• How do I prevent prawns from becoming tough?
  Don’t overcook them! Once they turn pink and opaque, they’re done.
• How can I make the prawns crispy?
  Use a hot pan and don’t overcrowd it—this gives them a nice sear.
• What if the sauce is too thin?
  Let it simmer uncovered to reduce, or add a small cornstarch slurry if needed.
• Why are my prawns sticking to the pan?
  Make sure the pan is hot before adding them, and use enough oil or a non-stick skillet.

Nutrition Facts

• Calories: 384cals
• Total Fat: 13.8g
• Saturated Fat: 1.4g
• Total Carbs: 52g
• Net Carbs: 50g
• Dietary Fiber: 2g
• Total Sugars: 18g

More Jamie Oliver Recipe:

• Jamie Oliver Lamb Shank Recipe
• Jamie Oliver Normandy Pork Casserole
• Jamie Oliver Lamb Kleftiko