Lemon and Coriander Prawns

    25 mins

    This is a delicious fresh seafood dish that's very easy to prepare. Serve with pasta, or on top of a green salad.

    105 people made this

    Serves: 4 

    • 20 king prawns, peeled and deveined
    • finely grated rind of 6 medium lemons
    • good handful chopped fresh coriander
    • 4 tablespoons extra virgin olive oil
    • salt to taste
    • Juice of 1 lemon
    • ground black pepper to taste

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. In a bowl, toss prawns with lemon rind and coriander to coat.
    2. Heat 1/2 the oil in a frying pan over medium heat. Sprinkle oil with salt, then add the coated prawns. Cook, turning with tongs for 5 minutes or until prawns are pink and opaque.
    3. Transfer to a serving bowl, drizzle with remaining oil and sprinkle over remaining lemon rind mixture. Squeeze over lemon juice, season with pepper and serve immediately.

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    Reviews in English (78)


    Pasta tonight - Salad the next time! The only change I made was in making a compromise. I just couldn't justify buying six lemons, for zest, when I only needed the juice of one. So, I used the zest and juice of the most enormous lemon I could find. That worked for me! Also, I used freshly ground "Medley Peppercorns" and 1/4 teaspoon minced garlic for a litte extra pizzaz.  -  16 Jun 2005  (Review from Allrecipes US | Canada)


    Absolutely delicious!!!! Zesting six lemons is a lot of work BUT you can do it in advance as lemon zest freezes very well. Lemon juice also freezes well so I just squeezed the rest of the lemons and froze the juice. Also, I added four chopped roma tomatoes as my husband loves them. I think they added color and a bit more flavor without overwhelming the dish. If you love cilantro and shrimp, fix this!  -  07 May 2007  (Review from Allrecipes US | Canada)


    Very delicious and will make again! Served nicely over a bed of lettuce, with extra virgin oil, cilantro, and lemon zest. Very colorful and as I said, delicious! Can't wait to try this with pasta!!  -  16 Jun 2005  (Review from Allrecipes US | Canada)