Garlic Butter Prawn Rice
Dinner · International · Ready in 15 min · Serves 2
Juicy prawns tossed in garlic butter with parsley and chilli over hot rice. A fifteen-minute dinner that tastes like a treat night.
Per serving
- Calories
- 460
- Protein
- 30 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron8%
- Vitamin D2%
- B1270%
- Zinc25%
- Magnesium18%
- Omega-333%
- Folate7%
- Calcium7%
- Selenium105%
- Potassium7%
- Vitamin C14%
- Vitamin A16%
- Riboflavin7%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Raw prawns
- 25 g Butter
- 4 cloves Garlic cloves, minced
- 250 g Cooked white rice
- 3 tbsp Fresh parsley, chopped
- 0.5 tsp Chilli flakes
- 0.5 whole Lemon
- 0.3 tsp Salt
Method
- 1
Microwave 250g cooked white rice for 2 minutes until piping hot, and keep it covered.
- 2
Melt 25g butter in a wide pan over medium-high heat until foaming. Add the minced garlic and 0.5 tsp chilli flakes for 30 seconds, then 300g raw prawns with 0.25 tsp salt for 3–4 minutes, turning once, until pink and opaque all the way through.
- 3
Off the heat, squeeze in the juice of 0.5 lemon and stir through 3 tbsp chopped parsley. Spoon the prawns and every bit of the pan butter over the rice.
