simple pan fried prawns

Simple pan fried prawns

Pan-fried king prawns are an immensely tasty but very quick second course that are always popular at special lunches or dinners. They are a decidedly delicious fish dish, a little different from the usual baked fish, which I love but quickly get bored of. The whole thing is made better every time by my mother, who opens the door to the house and smells the sea scent in every corner of the house and says “what a little smell!”

To make this exquisite dish, you will need just a few ingredients: fresh prawns, oil, lemon and parsley; incredible, isn’t it? So strap on your apron and get ready to enjoy a seafood delicacy! Very simple and with an intense taste, these prawns will bring the taste of the sea directly to your table.

simple pan fried prawns

Curiosity and advice

Prawns are part of the crustacean family, which is a product of modest nutritional importance in our country. Their composition consists of about 17.5% protein, with 87 calories per 100 g of raw product, and is low in fat and carbohydrates. Minerals include calcium, which is essential for bone development, magnesium, which the body needs to carry out many enzymatic reactions, and phosphorus, which converts food into energy. Prawns also contain large amounts of vitamins such as A and B6.

Therefore, simply removing the skin before or after cooking is enough to obtain a light, salty food that is recommended for a low-calorie diet. The highest caloric intake is in the leg, while the breast, which is low in cholesterol, is recommended for everyone’s diet, especially young people, the elderly and those with high cholesterol levels.

simple pan fried prawns

Simple pan fried prawns

Very simple and with an intense taste, these simple pan fried prawns will bring the taste of the sea directly to your table.
Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Italian
Servings 4



  • Pan-fried prawns are very quick to prepare but a very appetising second course. They can be made both with and without the shell, I generally remove the shell because my father does not like to peel them and therefore it would always be my job to do so.
  • If you want to remove the shell, start by removing the legs and the carapace, but leave the tail and the head.
  • Then cut into the back of the prawn and with the help of a knife, or simply with your hands, remove the red thread of the prawn (which corresponds to the intestine).
  • Pour a few turns of oil into a frying pan and place the prawns, with or without their shells, so that they do not overlap.
  • Cook each side for about 2 minutes and add the juice of half a lemon.
  • Add salt and a pinch of chilli pepper if you like it spicy.



Mediterranean Flavored Olive Oil

Tuscan Extra Virgin Olive Oil (Rosemary, Basil and Lemon)

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