Garlic prawns with peppers and rice
Prepare the rice while a quick prawn-and-pepper topping comes together. Keeping the prawns out of the pan until the pepper softens helps avoid overcooking them. This is a simple weeknight skillet, with lemon added at the end.
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Original recipe · serves 2
Garlic prawns with peppers and rice
10 minPreparation20 minCooking30 minTotal
Ingredients
How to make it
- Cook rice according to the packet, keeping it hot for serving.
- Heat oil in a frying pan over medium heat. Add pepper and cook for 6 to 8 minutes until softened.
- Add garlic and stir for 30 seconds. Add prawns and cook for about 4 to 6 minutes, turning, until opaque and pearly or white throughout; check 63°C / 145°F with a thermometer if possible.
- Remove from heat, add lemon juice, parsley and seasoning. Serve immediately over rice.
Make it work in your kitchen
Prawns are a shellfish allergen. Do not let raw seafood contact cooked rice or ready-to-eat herbs. If the pan dries out while peppers cook, add a spoonful of water rather than allowing the garlic to burn later.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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