Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fiery grilled prawns — Portugal.
Equipment: Griddle pan, grill or barbecue
Measures and names
Ingredients
- 400 g large raw prawns (shrimp)
- 2 tbsp piri-piri seasoning or paste
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley
- Green salad, to serve
Optional extras
- 1 red chilli, chopped
Method
- Whisk the piri-piri seasoning, garlic, oil, lemon juice and chopped chilli (if using). Toss the prawns to coat.
- Heat a griddle, grill or barbecue until very hot.
- Cook the prawns for 2–3 minutes each side, until charred outside and pink and opaque through.
- Scatter with parsley and a final squeeze of lemon.
- Serve hot with a big green salad.
Swaps and tips
Check ready-made piri-piri sauce for added sugar, or make your own with chilli, garlic, lemon and oil. Great on the barbecue.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 2 g | 1 g | 11 g | 213 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
