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Spicy Garlic Prawns + Super Quick Greek Salad

When I get home from work, especially when the weather is beautiful, the last thing I want to do is make dinner. Yes, I love to cook, but I'm a full time working mom and when I get home, I want to play with my son and enjoy some sunshine... not slave over the stove. I have a few quick go-to's (have you tried the Curry Roasted Cauli yet?) and this dinner is definitely one of them. I can have it on the table in ten minutes, it's healthy, delicious and super simple. If you're looking for some weeknight dinner inspiration, here it is!

Grab your favourite naan/pita, a bag of frozen prawns and ALL your favourite dips. Definitely tzatziki but I love hummus and baba ganouj if you have it on hand too. In under ten minutes you'll be enjoying dinner with LOTS of time to spare.

By the way, if you're watching your spending as the grocery bill keeps creeping up, the frozen prawns at Save On Foods often go on sale for 2 for 1. Now the $15 per bag is half off and I like the ones that are peeled, deveined and the tale is off already. It makes weeknight cooking so easy! We stock up when they're on sale and it's really an inexpensive meal that's different from the usual options. Just a tip. :)

This wine goes really well with a Vinho Verde as the light effervescence and citrus flavours play beautifully off the sweet prawns and zesty salad. The fresh herbs bring out lovely green flavours in the wine.




Spicy Garlic Prawns + Super Quick Greek Salad

Serves 2+


Spicy Garlic Prawns

  • 2 teaspoons olive oil

  • 2 tablespoon unsalted butter

  • 3 cloves garlic, finely chopped

  • 1/2 teaspoon dried chili flakes (or to taste)

  • 1 bag frozen prawns/shrimp, thawed and patted dry (about 340 grams)

  • 1 big squeeze fresh lemon juice

  • 1 heaped tablespoon fresh parsley or basil, chopped

Greek Salad

  • 2 mini cucumbers, chopped

  • 1 small bell pepper, chopped

  • 1/4 red onion, chopped

  • 1 cup cherry tomatoes, cut in half

  • 1/4 feta, crumbled

  • 1 clove garlic, minced

  • 1/2 teaspoon dried oregano

  • 1 tablespoon red wine vinegar

  • Big squeeze fresh lemon juice

  • 2 1/2 tablespoons extra virgin olive oil

  • Pinch of white sugar

  • Salt + Pepper

  • 1-2 tablespoons chopped fresh herbs (dill, parsley, basil, chives, oregano - whatever you have)


  1. Preheat oven to 350 degrees while chopping your salad veggies. Ensure prawns are thawed and patted dry. Season prawns lightly with salt + pepper.

  2. In a large sauté pan on medium heat, add olive oil and butter and allow to melt. Add garlic and chili flakes and remove from heat while you prepare the salad.

  3. In a medium bowl, add your chopped veggies, garlic, feta cheese, herbs, red wine vinegar, olive oil and seasonings. Do not toss until ready to serve.

  4. Put pan back on the heat, this time at medium high. The garlic and chilis will have started to infuse the butter and oil with lots of flavour. Put the pita/naan in the oven.

  5. As soon as the pan comes up to temperature, add the prawns in one layer in the pan. You don't want them too crowded. Toss through them through the butter and olive oil and allow to cook for two minutes. Once pink give them a toss to cook them through on the other side, another 2-3 minutes. Do not overcook!

  6. Toss the salad ingredients together and double check for seasoning.

  7. Remove prawns from the heat and toss with lemon juice and fresh herbs.

  8. Serve up big portions of salad with the hot, garlicky prawns, the warmed bread and ALL the dips. Enjoy!

Be sure to tag @crushfoodandwine if you try this recipe!


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