This is a quick, easy and very tasty way to enjoy prawns (especially if a packet or two are reduced in the stores!). Here, I added only ground paprika and garlic powder then flash-fried them in butter before adding lime juice for some much-needed acidity. The star of the show, however, is the lime mayonnaise where each beautifully cooked prawn can be dipped in before devouring! This is a great appetiser / tapas idea for two people to share, but you can easily make this your dinner by serving it with a salad or your favourite greens on the side.
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Carbs 1.7g | Fat 45g | Protein 25g
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Fats of Life® is a blog that I run as a hobby, but I am also the author of two cookbooks that are available worldwide: Keto Kitchen (2020) and Lazy Keto Kitchen (2021). Published by Kyle Books in London, both books have been created with a global audience in mind, so UK and US weights are offered. All the delicious, inspiring recipes feature beautiful accompanying photos and include macros per serving.
“I want you to achieve the best outcome with the recipes on Fats of Life®. Be sure to read the Recipe Success page which is packed with handy tips and advice. For my UK readers, visit the In My Keto Pantry page, which shows the exact special ingredients I use. Happy Cooking, everyone!” – Monya
Paprika Prawns with Lime Mayo
For the lime mayo
- 80 g (2.8 oz) mayonnaise
- 1 lime
- small handful coriander leaves, finely chopped
- Start with the mayo so its out of the way. Simply combine the mayonnaise with the finely grated zest of the lime. Do not discard the lime: instead, slice it in half because we will use it later.
- Finely chop the coriander and stir only half the amount into the mayonnaise. Set the remaining half aside as we will use it later.
- To cook the prawns, remove them from their packaging and drain on a plate lined with kitchen paper to remove excess wateriness.
- Place them into a bowl and add the paprika and garlic powder. Toss well to evenly coat.
- Melt the butter in a large non-stick pan or wok over high heat. Cook the prawns until they are no longer grey and translucent.
- Squeeze the juice from both halves of your reserved lime into the pan and allow to cook out (evaporate).
- Serve the prawns (with all the pan juices drizzled over). Season with salt flakes and scatter over the remaining chopped coriander. Dip each plump prawn generously into the delicious lime mayo before devouring!
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Nutritional Information per serving
Calories 509Kcal / 2130kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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