Grilled Prawns with Kale
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and feels absolutely restaurant worthy. Succulent grilled prawns pair beautifully with garlicky kale, which is packed with vitamins and minerals that'll make you feel great. The combination of butter, lemon, and fresh thyme creates this incredible sauce that makes everything sing. Best part? It's simple enough for a casual Tuesday but impressive enough to serve guests. You'll have dinner on the table faster than you'd think possible.
Ella x
Ingredients
- 20large prawns(peeled and deveined)
- 400 gramsfresh kale(roughly chopped)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 teaspoonred chili flakes
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsbutter
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 sprigsfresh thyme
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat grill to medium-high heat. Pat prawns dry with paper towels and place in a bowl with 2 tablespoons olive oil, half the minced garlic, chili flakes, salt, and pepper. Toss to coat evenly and let rest for 10 minutes.
Tip: Dry prawns grill better and develop a better crust without sticking.
- 2
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add remaining garlic and sauté for 30 seconds until fragrant.
Tip: Watch the garlic carefully to prevent burning.
- 3
Add chopped kale to the skillet and toss frequently for 4-5 minutes until wilted and lightly charred at the edges. Season with a pinch of salt and set aside.
Tip: The kale should have some crispy, browned edges for best texture and flavor.
- 4
Place prawns on the preheated grill in a single layer. Grill for 2-3 minutes per side until pink and cooked through, turning only once. Avoid overcrowding.
Tip: Prawns cook very quickly; don't leave them unattended as they can go from perfect to rubbery in seconds.
- 5
While prawns are grilling, melt butter in a small saucepan over low heat. Stir in lemon juice, fresh thyme, and lemon zest. Keep warm off the heat.
Tip: This light lemon butter sauce brings everything together beautifully.
- 6
Divide warm kale between four serving plates. Arrange grilled prawns on top of each portion.
Tip: Serve immediately while the prawns are still warm.
- 7
Drizzle the lemon butter sauce over the prawns and kale. Finish with an extra sprinkle of lemon zest and fresh thyme if desired.
Tip: Don't skip the sauce—it adds moisture and brightness to the dish.
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