Lemon and coriander prawns
This is a delicious fresh seafood dish that's very easy to prepare. Serve with couscous or on top of a green salad.
Ingredients
Serves: 4
- 20 king prawns, peeled and deveined
- 6 lemons, zested
- good handful chopped fresh coriander
- 4 tablespoons extra virgin olive oil
- salt to taste
- 1 lemon, juiced
- ground black pepper to taste
Method
Prep:15min ›
Cook:5min ›
Ready in:20min
- In a bowl, toss prawns with lemon zest and coriander to coat.
- Heat 1/2 the oil in a frying pan over medium heat. Sprinkle oil with salt, then stir in the prawns, lemon zest and coriander. Cook, stirring, 5 minutes, or until prawns are opaque.
- Transfer to a serving bowl, drizzle with remaining oil and lemon zest. Squeeze lemon juice over prawns, season with pepper, and serve immediately.
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Reviews & ratings
Average global rating:
(100)
Reviews in English (78)
Pasta tonight - Salad the next time! The only change I made was in making a compromise. I just couldn't justify buying six lemons, for zest, when I only needed the juice of one. So, I used the zest and juice of the most enormous lemon I could find. That worked for me! Also, I used freshly ground "Medley Peppercorns" and 1/4 teaspoon minced garlic for a litte extra pizzaz. - 16 Jun 2005 (Review from Allrecipes US | Canada)
Absolutely delicious!!!! Zesting six lemons is a lot of work BUT you can do it in advance as lemon zest freezes very well. Lemon juice also freezes well so I just squeezed the rest of the lemons and froze the juice. Also, I added four chopped roma tomatoes as my husband loves them. I think they added color and a bit more flavor without overwhelming the dish. If you love cilantro and shrimp, fix this! - 07 May 2007 (Review from Allrecipes US | Canada)
Very delicious and will make again! Served nicely over a bed of lettuce, with extra virgin oil, cilantro, and lemon zest. Very colorful and as I said, delicious! Can't wait to try this with pasta!! - 16 Jun 2005 (Review from Allrecipes US | Canada)
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