A rectangular plate topped with four prawns with their shells on and half a lemon

Tiger prawns with garlic, chilli and lemon

  • serves 2 as a starter
  • Easy

Buying really good, shell-on tiger prawns makes an impressive starter that can be whipped up at the last minute with no fuss and minimal prep. They look restaurant-worthy when served with chilli, garlic and charred lemon for classic Mediterranean flavours


Try this recipe for tiger prawns with garlic, chilli and lemon, then check out our prawn vol-au-vents, prawn and avocado cocktail and more prawn recipes.



  • olive oil 50ml, plus a drizzle
  • tiger prawns 4 large, unpeeled
  • garlic 2 cloves, finely sliced
  • red chilli ½, sliced
  • flat-leaf parsley chopped to make 1 tbsp
  • sourdough or baguette 1-2 slices, cut at an angle
  • lemon ½


  • Step 1

    Heat the oil in a frying pan over a high heat and cook the prawns for 1 minute 30 seconds on one side, then flip over. Add the garlic and chilli, and cook for another 1 minute 30 seconds.

  • Step 2

    Remove the pan from the heat, season with salt and add the parsley. Toast the bread with a little oil in a separate frying pan. Add the lemon half to the pan, cut-side down, and cook until the bread is deeply golden and the lemon slightly charred. Squeeze the charred lemon over the prawns and serve.

Find more prawn recipe ideas

A silver tray topped with juicy pink prawns with a green sauce on the side

Nutritional Information

  • Kcals 459
  • Fat 26.7g
  • Saturates 3.9g
  • Carbs 32.3g
  • Sugars 1.8g
  • Fibre 2.3g
  • Protein 21.3g
  • Salt 1.5g