Prawns in Garlic Oil
A quick seafood classic made with Wilson’s Garlic Oil.
There’s something timeless about prawns cooked in garlic and oil — a dish that manages to be both humble and elegant. This version, made with Wilson’s Garlic Oil, celebrates simplicity and quality ingredients.
The prawns are sautéed until just pink and tender, with the garlic oil adding a soft, nutty depth that clings perfectly to each bite. A squeeze of lemon brightens everything, while a pinch of chilli gives just the right edge of warmth.
What makes this dish special is the quality of the oil — the garlic infuses instant aroma without overpowering the natural sweetness of the prawns. It’s the kind of recipe that proves you don’t need many ingredients when what you have is good.
Serve it as a light main with crusty bread or toss it through linguine for a Mediterranean-style meal.
Simple, fast, and endlessly satisfying — this is the kind of dish that brings everyone to the table, fast.
Ingredients
Method
- Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.
- Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.
- Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds, before stirring in the paprika.
- Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.
- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.
- Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.