• Prawn Scampi

    prawn scampi


    • 1kg prawns, peeled
    • 1/2 cup arrowroot powder
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon oregano
    • 1/4 teaspoon paprika
    • 1/2 cup chopped parsley
    • 3 tablespoons coconut butter or olive oil
    • 3 cloves garlic, minced
    • 1 spring onion, diced
    • 1/3 cup chicken stock
    • 1/3 cup lemon juice
    • 1/2 teaspoon lemon zest
    • Lemon wedges for serving (optional)


    1. Combine arrowroot powder, sea salt, black pepper and paprika in a large mixing bowl. Mix well ensuring there are no lumps
    2. Add prawns to the bowl and toss to thoroughly coat them in the mixture
    3. Heat a large fry pan over a medium – high heat and add coconut butter or olive oil
    4. When oil is heated, add prawns and and saute for 4-5 minutes, turning often
    5. Remove prawns with tongs to a plate while leaving the remaining oil in the pan. Add garlic, spring onion, oregano and parsley to the pan and stir continuously for 2 minutes
    6. Add chicken stock and lemon juice and bring to a boil for 1 minute. Scrape the bottom of the pan to remove any browned bits
    7. Reduce heat and add lemon zest. Stir to combine
    8. Remove the pan from the heat and add prawns. Toss well to combine the sauce evenly
    9. Serve as is or with lemon wedges on the side and additional chopped parsley