March 16, 2017
Dinner, Main Dish, Shellfish,
Shrimp, Vegetables, Lettuce , Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Skillet, Stove Top, No Eggs, Non-Dairy, Spicy more
Add toRecipe Book
Add toShopping List
"From Super Food Ideas Oct.'16"
Combine flour, pepper and salt in a large snap-lock bag and add the prawns, seal bag and shake to coat prawns in flour mixture.
Heat 1 tablespoon oil in a large frying pan over high heat and cook half the prawns, gently tossing, for 3 to 4 minutes or until just cooked through and then transfer to a bowl and repeat with 2 tablespoons or remaining oil and prawn mixture.
Return prawns to pan and add coriander, garlic, chilli, lemon juice and remaining oil and cook, tossing gently for 2 minutes or until heated through.
Serve prawns with warm pita, lettuce and lemon wedges.
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
For those who like Japanese food, this is just like your California roll. Just,...
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
This is such a tasty recipe. I cooked the prawns in two batches for 2 minutes each batch, until the edges of the prawns started to turn pink and then returned them to the pan with the remaining ingredients as instructed for another 2 minutes. The prawns had a nice light crunch on the outside and very tender on the inside. I served the prawns with gluten free wraps instead of the pita and it made for a nice lunch :-)