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You can't go wrong with Curtis Stone's garlic prawns. Simple yet so delicious.

  • Serves8
  • Cook time10 minutes
  • Prep time15 minutes
Garlic prawns on a plate served with a wedge of lemon


  • ⅓ cup (80ml) olive oil
  • 20g butter
  • 1 shallot, finely chopped
  • ½ tsp each chilli flakes (optional) and fennel seeds
  • 1kg raw banana prawns, peeled, deveined, tails intact
  • 4 garlic cloves, finely chopped
  • 1 tsp ground paprika
  • 1 lemon, zest finely grated, juiced
  • 2 tbs chopped fresh flat-leaf parsley
  • 4 slices Coles Bakery Stone Baked White Sourdough Vienna, toasted

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil and butter in a large heavy frying pan over medium heat. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 mins or until shallot softens.
  2. Step 2

    Increase heat to medium-high and stir in the prawns, garlic and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3-4 mins or until prawns are cooked through. Remove from heat and stir in lemon zest, 1 tbs lemon juice and parsley. Check seasoning and add more salt, pepper or lemon juice if necessary.
  3. Step 3

    Spoon prawns and sauce onto serving plates and serve with bread.