Garlic & Chilli Olive Oil Prawns with Lemon
Garlic & Chilli Olive Oil Prawns with Lemon
Fast, vibrant and exactly how Greek olive oil is meant to be used.
Why you’ll love this
This is spring cooking at its best. Big prawns, gently cooked in garlic and chilli olive oil, finished with lemon. No heavy sauces, no long prep, just bold Greek flavour in under 10 minutes.
Ingredients (Serves 2–3)
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400g raw king prawns, peeled and deveined
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3 tbsp Greek Garlic Flavoured Extra Virgin Olive Oil
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1 tbsp Greek Chilli Flavoured Extra Virgin Olive Oil (adjust to taste)
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Zest and juice of ½ lemon
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Sea salt & freshly ground black pepper
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Optional: ½ tsp Raw Greek Honey
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Optional: chopped parsley
Method
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Pat the prawns dry and season lightly with salt and pepper.
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Heat the garlic olive oil in a wide frying pan over medium heat.
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Add the prawns in a single layer and cook for 1–2 minutes per side, until pink and just cooked through.
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Drizzle in the chilli olive oil, add lemon zest and a squeeze of juice, and toss briefly to coat.
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Remove from the heat. If using, add the tiniest drizzle of raw honey to round out the heat.
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Finish with parsley and serve immediately.
Greek Cooking Tip
Good olive oil is the sauce. When it’s this fresh and flavourful, you don’t need anything else.
Serve It With
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Warm crusty bread or flatbreads
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A simple tomato and cucumber salad
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As part of a spring mezze spread
