This chilli & garlic prawns recipe is the perfect thing to serve at a summer dinner party! It's quick, simple and is guaranteed to impress.
When we want to really treat ourselves then prawns are always high up on the list of ingredients we turn to. They're fresh, light and summery and taste great in so many different dishes.
We're always looking for new things to do with prawns but sometimes it's the simple and classic flavours which work the best like these chilli and garlic prawns.
Oh I have the most delicious summer recipe for you! Will and I love a good prawn now and then and there is really nothing better than tucking into a prawn you have to peel yourself, all juicy and messy and delicious.
Soooo much better than the crappy little things you get in the supermarket!
We had some friends round for lunch a few weeks ago and we always take that as an opportunity to buy some really tasty ingredients.
A fab little fishmongers has opened up down our road so we decided it was time to check it out and see what wonderful ingredients we could find there. We bought some of these gorgeous prawns and marinated them for a bit in chilli and garlic then cooked them on the grill (or you could totally do them on the barbecue if you were so inclined).
Ingredients you need to make these chilli and garlic prawns with easy saffron aioli:
- Prawns: Get the biggest, juiciest ones you can get your hands on, you want everybody to get reallll messy
- Garlic Cloves: You need plenty of garlic for this recipe, it is garlic prawns after all!
- Lemons: The zest goes into the marinade and then add a big old squeeze of lemon juice to the prawns before serving
- Coriander: For that herby kick
- Olive Oil
- Chilli: To add that spicy kick
- Mayonnaise: Use whatever your favourite brand is
- Saffron Threads: These add the most amazing flavour to the aioli
- White Wine: Whatever you have on hand
Keep scrolling to get the full recipe for these chilli and garlic prawns with saffron aioli...
They came out perfectly plump and juicy. So full of crazy good flavour and then add in the saffron aioli and you've got the perfect summer starter.
The saffron aioli was a revelation by the way. We used shop-bought mayonnaise, no shame here people, if you're entertaining then bets are you have better things to be doing than making your own mayo unless you have time to make it in advance.
The addition of saffron makes the most beautiful bright yellow dip which explodes with garlicky flavour, it was the thing that our guests were fighting over. The leftovers were even demanded to be kept at the table to be used with the beef we served for main course!
These prawns make the most wonderful starter, all you need is a bit of crusty bread to soak up all of the extra marinade and that incredible aioli!
Expert tips for making these garlic prawns
Make sure to devein the prawns before cooking them. There are plenty of tutorials online for how to do this or you can ask your fishmonger to do it for you
If you're sensitive to spice your can reduce the amount of chilli used in this recipe or leave it out altogether
Chilli & Garlic Prawns with Easy Saffron Aioli
- 12-15 Large Shell On Prawns deveined
- 4 cloves Garlic finely chopped
- 2 Lemons
- Bunch Fresh Coriander chopped
- 2 tablespoon Olive Oil
- 1 Chilli chopped
- Salt and Pepper
For the Saffron Aioli
- 1 clove Garlic crushed
- 1 teaspoon Saffron Threads
- 80 ml White Wine
- 300 ml Mayonnaise store bought or homemade
- Salt and Pepper
- Marinate your prawns in garlic, zest of the lemons, chopped coriander, olive oil, chilli and salt and pepper. Make sure to mix well and place in the fridge until ready to use.
- While the prawns are marinating make the aioli. Place the garlic, saffron and wine in a small saucepan. Bring to the boil and reduce until there's about half a teaspoon left. Remove from the heat, cool for a few minutes then mix with the mayonnaise and refrigerate until ready to use.
- When you're ready to cook the prawns heat a grill pan over a high heat and cook the prawns for a couple of minutes on each side making sure not to overcook. Top with a big squeeze of lemon juice, serve with the saffron aioli and some fresh bread.
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Equipment you need to make this recipe…
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