Garlic prawn rice
Enjoy our easy prawn and rice dish as a midweek meal. Taking less than 30 minutes to make, it’s ideal for weeknights when you want something quick and tasty
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Prep:5 mins
Cook:18 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 452
-
fat 13g
-
saturates 2g
-
carbs 64g
-
sugars 0g
-
fibre 2g
-
protein 19g
-
salt 1.1g
Ingredients
- 350g rice
- 4 tbsp olive oil
- 4 garlic cloves , thinly sliced
- 400g prawns , peeled and deveined
- 1 lemon , zested and juiced, plus extra wedges or slices, to serve
- 25g parsley , leaves finely chopped
Method
Cook the rice following pack instructions and set aside. Meanwhile, heat 3 tbsp of the olive oil in a pan over a medium heat, then add the garlic and fry for 30 seconds until fragrant. Tip in the prawns and cook until they turn pink and are cooked through, around 2-3 mins on each side.
Squeeze the lemon juice over the prawns, sprinkle with lemon zest and half the parsley, then stir to combine.
Add the cooked rice to the pan along with the remaining olive oil. Toss to coat. Cook for 1 min, then season. Remove from the heat, top with the remaining parsley and serve with the extra lemon pieces for squeezing over.
