Grilled Prawns with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes and tastes absolutely restaurant quality. Succulent grilled prawns paired with garlicky spinach makes for an elegant yet simple meal that never fails to impress. Spinach is packed with iron and nutrients, making this dish as nourishing as it is delicious. The best part? You probably have most of these ingredients already in your kitchen, so it's easy on the budget too. Trust me, once you try this, you'll be making it again and again.
Ella x
Ingredients
- 20large prawns(peeled and deveined)
- 400 gfresh spinach(roughly chopped)
- 5garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonsbutter
- 3 tablespoonspanko breadcrumbs
- 1fresh lemon(juiced and zested)
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- ¼ teaspoonred chili flakes
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Pat the prawns dry with paper towels and season both sides generously with sea salt, black pepper, and a pinch of chili flakes. Let sit for 5 minutes to allow seasoning to adhere.
Tip: Dry prawns will develop a better sear on the grill.
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, then add the chopped spinach. Stir continuously until the spinach is completely wilted, about 3-4 minutes. Season with a pinch of salt and pepper, then transfer to a serving plate.
Tip: Cook the spinach ahead of time so it's ready when the prawns finish.
- 3
In a small bowl, combine panko breadcrumbs with 1 tablespoon of olive oil, the lemon zest, and a pinch of salt. Heat a small skillet over medium heat and toast the breadcrumb mixture for 2-3 minutes, stirring frequently until golden brown. Set aside.
Tip: Toasting the breadcrumbs adds extra flavor and crunch to the dish.
- 4
Heat a grill pan or outdoor grill to high heat and lightly oil the grates. Working in batches to avoid overcrowding, grill the prawns for 2-3 minutes per side until they turn opaque and develop char marks.
Tip: Don't move the prawns around too much—let them sit to develop a nice crust.
- 5
In the same skillet used for spinach, melt butter over medium heat. Add the grilled prawns back to the pan and drizzle with fresh lemon juice. Toss gently for 1 minute to coat.
Tip: The butter and lemon create a simple but elegant sauce for the prawns.
- 6
Divide the wilted spinach among four plates and top with the buttery lemon prawns. Sprinkle the toasted panko breadcrumbs over the top and garnish with fresh parsley and additional lemon wedges on the side.
Tip: Add the breadcrumbs just before serving to keep them crispy.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.