Garlic Chilli and Coriander Prawns Served with Salad and Guacamole
This recipe isn’t really much of a recipe as it’s quite basic but I wanted to share it because it’s useful for adding a bit of flavour to fish (or meat), especially if you want something quick and easy to go with salad.
The serving size can be adjusted to make it bigger or smaller but I found most packets of raw prawns usually come in sizes around 150 – 170 grams. If you can’t find raw prawns then you can use cooked prawns, especially if you wanted to eat them cold – just allow them to marinade over night as it will help the flavours soak in.
To serve you can add them to a salad or you could have with some coleslaw and cauli-rice, with zoodles or in a paleo wrap with some mayonnaise and mixed leaves!
Macros
Macros are based on the recipe serving one person using 150 grams of prawns and a drizzle of lime juice for serving.
Total Carbs 9.6g
Fiber 2.7g
Net Carbs 6.8g
Protein 23.4g
Fat 29.8g
Kcals 379
Garlic Chilli and Coriander Prawns
Print Recipe
A simple recipe for adding flavour to fish (and meat). If you wanted to add more texture then add in some spring onions, chopped bell peppers and cherry tomatoes.
A simple recipe for adding flavour to fish (and meat). If you wanted to add more texture then add in some spring onions, chopped bell peppers and cherry tomatoes.
Wash the prawns then place them In a bowl with all the seasoning including the olive oil and stir until all of the prawns are coated.
Place into the fridge to marinade for about at least 1 hour. Ideally you want to leave them to marinate over night but if you don’t have time don’t worry about it.
In a pan over a low heat add the coconut oil then pour in the prawns in with all its juices and seasoning.
Cook for about 8 minutes or until all of the prawns have turned pink.
When ready serve to eat hot or if eating cold pour into a container, allow to cool then keep in the fridge for up to 3 days.
