Spicy Prawns With Peas & Rice

If you don’t want or like to eat a traditional Christmas dinner then this quick and easy recipe could make a good substitute. The shrimp and peas can be cooked while the rice is cooking, getting the meal to the table in very little time. A great quick meal idea consisting of rich prawns and sweetly-spiced rice.



  • 200g/7oz basmati rice
  • 250g pack of raw shrimps or raw baby prawns
  • Pinch of paprika
  • 2tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1-2 red chillies, sliced and deseeded
  • 1tsp Cajun or Creole spice
  • ½ x 400g can of tomatoes, whizzed in a food processor (or use passata)
  • 250g pack of raw king prawns, shelled
  • 125g/4oz frozen peas
  • Handful of fresh thyme leaves
  • Squeeze of lime, to taste, plus lime wedges, to garnish


  1. Cook rice as per pack instructions.
  2. Drain, cover with lid and allow to steam for a little.
  3. Fluff up with a fork.
  4. While rice is cooking, toss shrimps or baby prawns with paprika, then season.
  5. Heat half oil in a frying pan, add shrimps or prawns, and cook for a couple of mins until pink.
  6. Put to one side.
  7. Heat remaining oil in frying pan, add onion and season.
  8. Cook for 1-2 mins, then stir in garlic, chilli and spice.
  9. Tip in tomatoes, bring to boil, then simmer for 5-6 mins.
  10. Add king prawns, peas, thyme and lime juice and cook for a couple of mins.
  11. Remove from heat and stir in rice.
  12. Top with shrimps or prawns, then season and serve with lime wedges.

Serves 4 – Serving Size 1/4 – Nutrition Per Serving
Calories: 367, Fat: 7 g, Carbohydrate, 43 g