Prawns and shellfish recipes Archives

Indian recipes

Mussels and white beans with tomato and chorizo

25 minutes

Kebabs

Tandoori prawn skewers with radish-and-cucumber salsa

20 minutes

Prawns and

Spicy prawn and chorizo with roasted sweet potato

30 minutes

Prawns and

Siba’s avo-and-chipotle butter prawn toast

5 minutes

Prawns and

Spicy prawns and guacamole in cucumber cups

15 minutes

Asian recipes

Prawn salad with black sesame tahini

Prawns and

Kagiso Lediga’s prawn-and-basil pesto pasta

15 minutes

Asian recipes

Prawn-and-kimchi pancakes with miso mayo

30 minutes

Prawns and

Chimichurri prawns

9 minutes

Chimichurri prawns

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 9 minutes

Ingredients

1⁄2 cup olive oil
1⁄4 cup lemon juice
30 g Italian parsley, chopped
1 T chilli flakes
400 g medium prawns, shelled and deveined

Method

Mix 1⁄3 cup olive oil, the lemon juice, parsley and chilli flakes until well blended.

Drain the prawns in a colander. Heat the remaining oil in a large saucepan over a medium heat. Cook the prawns in batches for 3 minutes, or until bright pink.

Sprinkle the chimichurri over the prawns and drizzle over the dressing.

Cook's note: Chimichurri is an Argentinian sauce of herbs and spices mixed with oil and vinegar to rub over grilled meat or fish. Woolies’ readymade chimichurri blend contains chillies and spices that make a great base for your sauce.

Browse more seafood recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Indian curried mussels

Prawn cocktails

Mussels and white beans with tomato and chorizo

Tandoori prawn skewers with radish-and-cucumber salsa

Spicy prawn and chorizo with roasted sweet potato

Siba’s avo-and-chipotle butter prawn toast

Spicy prawns and guacamole in cucumber cups

Prawn toast

Prawn salad with black sesame tahini

Kagiso Lediga’s prawn-and-basil pesto pasta

Prawn-and-kimchi pancakes with miso mayo

Chimichurri prawns

Chimichurri prawns

Ingredients

Method