Garlic chilli prawns with rice
A Spanish dinner for the galley that fine in moderate seas, about 20 min hands-on.
- Dinner
- Spanish
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium (on the side)
- pescatarian
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Frozen prawns (raw)600 g (150 g)
- Extra-virgin olive oil60 g (15 g)
- Garlic (bulb)32 g (≈ 1 bulb) (8 g)
- Chili flakes2 g (0.5 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Parsley20 g (5 g)
- White rice (long grain)300 g (75 g)
Method
- Cook rice.
- Warm garlic and chilli gently in oil; add prawns 3 minutes until pink.
- Finish with lemon and parsley.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab) — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 552
- protein
- 36 g
- fat
- 16 g
- carbs
- 64 g
- sugar
- 1 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes