Chilli Garlic Tiger Prawns

by Zarina
Chilli Garlic Tiger Prawns

LOOK AT THESE BABIES!! Let me tell you, peeps… this recipe is the BOMB!!… Delivers INSANE flavours no marination needed and takes ONLY half an hour from start to finish.  If the prawn heads you grossly out, get raw ready-peeled prawns. The method is the same.   Do give them a try, though… I even had my kids sucking the juices out of their heads. They were so yum… my eldest inhaled 10 of them instantly!!

The chilli, garlic, lemon, and olive oil are all blitzed in the food processor, which saves a ton of time, so no faff of chopping.  I peeled the body shell from the prawns and cut off any long bits but left the heads and tails on for flavour, so they were still super easy to eat and not overly messy.  

The prawns are placed in a single layer in the saucepan and cooked in olive oil for a few minutes on each side, then sherry or brandy is added and reduced.  A big dollop of butter goes in as well as the blitzed sauce, and it’s all finished off with freshly chopped coriander.  Served piping hot with crusty bread or rice, both are equally delicious!

Chilli Garlic Tiger Prawns

Chilli Garlic Tiger Prawns

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g Raw Tiger Prawns with shell (about 24 prawns)
  • 100ml Olive oil
  • 50ml Dry Sherry or Brandy
  • 50g Butter
  • Large handful coriander
  • 16 Garlic cloves peeled
  • 6 Red Chillis
  • 300ml Olive oil
  • 40 ml Lemon Juice
  • Sea salt
  • Freshly ground black pepper


  1. In a food processor, blitz the garlic, chillis, olive oil, and lemon juice
  2. Peel the prawns but keep the heads and tails on and remove the black vein from the back of the prawn
  3. Season the prawns with salt
  4. In a large saucepan with a little olive oil on medium heat (not too high), add the prawns in a single layer on cook on each side until they turn pink, about 3 minutes.
  5. Add the sherry and let it reduce for 2 minutes.
  6. Add the butter and the blitzed garlic and chilli, cook for a further minute until bubbling.
  7. Add the coriander and mix until combined.
  8. Season with salt and pepper to taste, cover and simmer for 2 minutes
  9. Serve immediately piping hot with some crusty bread to mop up all the juices
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