Spiced Shrimps with Sautéed Spinach

Anthony Mignola makes crisp, spice-coated prawns with garlicky spinach and fiery drizzle of olive oil
Spiced Shrimps with Sautéed Spinach
  • Rating:
  • Serves: 3-4
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the chilli flour

  • 220 g plain flour
  • 1 tbsp chilli powder
  • 1 tsp cayenne pepper
  • 1 tsp salt

For the prawns

  • 15 large raw prawns
  • 2 tbsp olive oil

For the spinach

  • 500 g loose packed spinach
  • 1 clove garlic, crushed
  • 1 tbsp olive oil

For the spiced sauce

  • 175 ml extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 small red peppers, very finely chopped
  • 12 basil
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • black pepper

To garnish

  • slices lemons
  • basil


1. Mix all the ingredients for the chilli flour together.

2. Peel the prawns and remove the black intestinal vein before dusting with the flour.

3. Heat the olive oil in a frying pan large enough to hold all the prawns. When the oil is very hot, fry the prawns for 4-5 minutes, until golden and cooked through. Remove from the pan and keep warm.

4. Heat another frying pan and cook the spinach, garlic and oil together for 2-3 minutes, until the spinach has wilted. Keep warm.

5. For the spiced sauce, heat the olive oil and garlic in a saucepan for about 4-5 minutes, until the garlic has browned, stirring constantly.

6. Add the red pepper and basil.

7. Stir in the lemon juice and butter and season with salt and pepper.

8. Place a mound of spinach in the centre of four dinner plates and top with the prawns. Drizzle over the chilli sauce, garnish with lemon slices and deep fried basil, and serve.

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