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Cajun Prawn

By Lauren MiyashiroPublished: Nov 14, 2019

This prawn recipe is loaded with veggies and Cajun spice. We went with bell peppers, onions, and corn, but any stir-fry vegetable would work here.

When cooking the prawns, make sure you have a single layer. If you overcrowd the pan, you risk steaming and overcooking...which would lead to sad rubbery prawns. Cooking in batches may seem annoying, but prawns cook quickly! You only need about 2 to 3 minutes per side for it to turn pink. BOTTOM LINE: It's not that hard, and it's worth it.

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Yields:: 4 serving(s)
Prep Time:: 15 mins
Total Time:: 25 mins

Ingredients

2 tbsp.
extra-virgin olive oil
1/2
onion, chopped
2
cloves garlic, crushed
2
bell peppers, chopped
115 g
sweetcorn (frozen and defrosted or canned)
680 g
prawns, peeled and deveined
2 tsp.
Cajun seasoning
Salt
Freshly ground black pepper
1 tbsp.
lemon juice
1 tbsp.
freshly chopped parsley

Directions

1. Step 1In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and bell peppers and sauté until tender, about 5 minutes. Stir in garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
2. Step 2Add remaining 1 tablespoon oil to pan. Add prawns in a single layer and season with salt, pepper and Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
3. Step 3 Add vegetables and lemon juice and toss until combined. Garnish with parsley before serving.