2015 Sep 10
Tangy, spicy and fresh all at once this just bursts with tropical flavor! The coconut oil or butter for sauteeing compliments the fresh prawns perfectly 🙂
150g raw prawns/large shrimp
Juice of one lemon
2 cloves garlic, minced
1 tablespoons fresh parsley, chopped plus more for garnish
1/4 teaspoon cayenne pepper
1/4 tsp chili flakes
2 tablespoons coconut oil/butter
1 teaspoon freshly ground black pepper
Add the prawns to seal tight bag with 1/2 of lemon juice, chopped garlic, 1/2 tablespoon fresh parsley, cayenne pepper and pepper. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 30 minutes or up 24 hours.
Heat a large skillet over medium heat. Melt 1 tsp coconut oil or butter. Once hot use a slotted spoon to scoop the shrimp out of the marinade and into the hot skillet, season with salt and pepper. Make sure to scoop up all the garlic as well. Saute the prawns until pink, about 2-3 minutes per side. Remove the prawns from the pan leaving the garlic in the skillet. Add the ghee, chili and cayenne to the skillet. Cook the garlic in the coconut oil/butter until it begins to caramelize and turn golden brown. Remove from the heat and stir in remaining 1/2 tablespoon chopped parsley, and remaining half of lemon juice.