Spicy Garlic Prawns Recipe – Quick Indian-Style Chilli Prawns

Last Updated on 2 months by Neha Deshmukh

Spicy Garlic Prawns Recipe – Quick Indian-Style Chilli Prawns

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful dish that feels a little bit special. These Spicy Garlic Prawns are exactly that. I first made these when I was craving something with a bit of a kick, and they’ve been a hit ever since. They’re perfect as a starter, a light lunch, or even part of a bigger Indian feast. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly fast – ready in under 30 minutes! The flavours are bold and vibrant, with a lovely balance of garlic, chilli, and paprika. Plus, it’s super easy to adapt to your spice preference. Honestly, once you try these Indian-style chilli prawns, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious prawns:

• 500 grams prawns
• 1 tsp garlic powder
• 1 tsp chilli flakes
• 1 tsp paprika
• 3 green chillies, finely chopped
• 3 tbsp vegetable oil
• 0.5 tsp salt
• 0.5 tsp black pepper
• 100 grams butter
• 6 garlic cloves
• 3 bird’s eye chilli
• 1.5 tsp paprika
• 1 tsp chilli flakes
• Salt to taste
• Pepper to taste
• 1 lemon, for drizzling
• Parsley, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing:

• Bird’s Eye Chilli: Don’t be scared! These little chillies pack a punch and give an authentic Indian heat. If you can’t find them, you can substitute with serrano peppers, but adjust the quantity to your liking.
• Paprika: I use a mix of sweet and smoked paprika for a beautiful colour and a lovely depth of flavour.
• Quick Marination: The 30-minute marination is key. It doesn’t need to be long, but it really helps the prawns absorb all those lovely spices. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, clean and wash your prawns thoroughly. Give them a good squeeze to get rid of any excess water.
2. Now, in a bowl, marinate the prawns with garlic powder, chopped green chillies, paprika, chilli flakes, salt, and pepper. Make sure everything is nicely coated. Pop it in the fridge for about 30 minutes.
3. Heat the vegetable oil in a large pan or wok over medium-high heat. Fry the prawns in two batches – don’t overcrowd the pan! About 30 seconds per side should do the trick. We want them cooked through but still juicy. Set the fried prawns aside.
4. In the same pan, melt the butter. Add the minced garlic, bird’s eye chillies (careful!), paprika, and chilli flakes. Sauté for about a minute, until fragrant.
5. Return the prawns to the pan. Give everything a good toss and cook on high heat for just one minute. You really don’t want to overcook the prawns, or they’ll become rubbery.
6. Finally, drizzle with fresh lemon juice, garnish with chopped parsley, and serve immediately!

Expert Tips

• Don’t Overcrowd the Pan: Seriously, this is important! Overcrowding lowers the temperature and steams the prawns instead of frying them.
• High Heat is Your Friend: That quick burst of high heat at the end is what gives the prawns that lovely char and keeps them tender.
• Taste as You Go: Adjust the salt and pepper to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the bird’s eye chillies to 1 or omit them altogether.
  • Medium: Use the recipe as is.
  • Hot: Add an extra bird’s eye chilli or a pinch of cayenne pepper. My friend, Priya, loves to add a dash of ghost pepper powder – but be warned, it’s seriously hot!
• Festival Adaptations: These are amazing as a Christmas or New Year appetizer. They’re always a crowd-pleaser at parties.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just make sure your paprika and chilli flakes are certified gluten-free if you’re particularly sensitive.

Serving Suggestions

These prawns are fantastic on their own, but they’re even better with:

• Crusty bread for soaking up all that delicious sauce.
• A side of fluffy basmati rice.
• A simple green salad.
• A cooling raita (yogurt dip) to balance the spice.

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan – but be careful not to overcook them again.

FAQs

Let’s answer some common questions:

1. What size prawns are best for this recipe?

I recommend using medium to large prawns (around 20-30 prawns per 500g). They cook quickly and are easy to eat.

2. Can I use frozen prawns? If so, how should I prepare them?

Absolutely! Just make sure they’re fully thawed and patted dry before marinating.

3. How can I adjust the spice level of this dish?

As mentioned above, adjust the amount of bird’s eye chillies or add a pinch of cayenne pepper for extra heat.

4. What is the best way to avoid overcooking the prawns?

Keep a close eye on them! Prawns cook very quickly. They’re done when they turn pink and opaque.

5. Can this recipe be made ahead of time?

You can marinate the prawns ahead of time (up to 24 hours). But I recommend cooking them just before serving for the best flavour and texture.

6. What side dishes complement Spicy Garlic Prawns?

Rice, bread, salad, or raita – take your pick! They’re pretty versatile.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!