Keto Chilli Prawn
Dive into bold flavors with this irresistible Keto Chilli Prawn recipe, a low-carb delight that’s perfect for seafood lovers seeking a healthy yet indulgent meal. Featuring succulent prawns cooked to perfection and smothered in a rich, spicy tomato-based sauce infused with smoked paprika, cumin, and coriander, this recipe delivers a punch of flavor in every bite. Fresh green chilies and red bell peppers add a fiery kick and vibrant crunch, while aromatic garlic and tangy lemon juice bring balance and brightness. Ready in just 40 minutes, this dish is not only ideal for busy weeknights but also fits seamlessly into ketogenic and gluten-free diets. Serve it as a standalone star or pair it with cauliflower rice for a satisfying, guilt-free feast that will leave you craving more.
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Recipe Information
Ingredients
- 500 grams large prawns, peeled and deveined
- 3 tablespoons olive oil
- 1 medium red onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 pieces green chili, finely chopped
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh coriander leaves, chopped
- 1 tablespoon lemon juice
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the finely chopped red onion and sauté until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced red bell pepper and green chili, and continue to sauté for another 3 minutes until the peppers start to soften.
Mix in the tomato paste, canned diced tomatoes, smoked paprika, cumin powder, coriander powder, salt, and black pepper. Stir everything together until well combined.
Allow the sauce to simmer on low heat for about 10 minutes, stirring occasionally to prevent sticking.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the prawns to the pan and cook for 2-3 minutes on each side, or until they turn pink and opaque.
Transfer the cooked prawns into the skillet with the simmering sauce. Stir to coat the prawns evenly in the sauce.
Let the prawns and sauce simmer together for another 2-3 minutes to absorb the flavors.
Remove from heat and stir in the lemon juice.
Garnish with freshly chopped coriander leaves before serving.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 26.9 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 581 mg | 45% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3098 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
