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Creamy Prawns


70.00 / Box

DIY - Serves 4 people

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Prawn Skewers

Req qty: 1.00/trays


Brown Onions

Req qty: 0.25/kgs



Req qty: 0.05/kgs


Cherry Plum Tomatoes

Req qty: 1.00/pkt


Cooking Cream

Req qty: 1.00/pack


Baby Spinach

Req qty: 1.00/pack



Req qty: 0.10/kgs



Req qty: 1.00/pcs


Cauliflower Rice

Req qty: 1.00/pkt


Keto-influenced creamy prawns with cauli rice
Packed with low-fat protein from the prawns and nutrients courtesy of the cauliflower this quick-to-prepare dish delivers flavour in abundance.

Allergy information: shellfish, dairy

Prep time: 5 minutes
Cook time: 18 minutes
Store cupboard ingredients required: olive oil

• 2 tbsp olive oil
• 1 pack prawn skewers, defrosted
• 1 brown onion, peeled and diced
• 4 cloves garlic, peeled and diced
• 100g cherry tomatoes, finely diced
• 200ml double cream
• 300ml water
• 125g spinach
• juice and zest of 1 lemon
• 250g cauliflower rice
• 3 tbsp finely chopped parsley

1. Set a frying pan with 1 tbsp olive oil over a medium heat. Add the prawns and cook for 3-4 minutes, turning once, until pink all over. Remove to a plate lined with kitchen paper.
2. Add the onion to the pan and sauté for 5-6 minutes until softened. Tip in the garlic and cook for a further minute.
3. Stir through the cherry tomatoes, double cream and water. Bring to a gentle simmer and cook for 3 minutes. Add the spinach and return the prawns back to the pan. Stir through the lemon juice.
4. Set a separate pan with the remaining oil over a medium heat and sauté the cauliflower rice for 2-3 minutes, stirring continually. Add the parsley and divide among serving plates.
5. Top the rice with the creamy prawns and sprinkle over the lemon zest before serving.

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