Skillet Cajun Prawns
While fresh may be best, frozen is fast. Keep a bag of raw, frozen, peeled and de-veined prawns on hand in the freezer – they’re a great protein for fast skillet or stir fry meals. Add a selection of fresh summer veggies and you’re good to eat and go.
Servings Prep Time
4servings (max 6) 15minutes
Cook Time
Servings Prep Time
4servings (max 6) 15minutes
Cook Time
  • 1pound raw prawnspeeled and de-veined
  • 2tablespoons butter
  • 2cloves garlicsmashed and minced
  • 1/2cup sweet oniondiced
  • 1/2cup celerydiced
  • 1/2cup red pepperdiced
  • 1/2cup beer
  • 1teaspoon Worcestershire sauce
  • 1teaspoon pepper
  • 1/2teaspoon sea salt
  • 1/2teaspoon oreganodried
  • 1/2teaspoon rosemarydried
  • 1/2teaspoon pepper flakesred
  • 1/4teaspoon oreganodried
  • 1/4teaspoon cayenne pepper
  • 2 carrotsjulienned
  • 1stalk celerysliced diagonally
  • 1/2cup sweet onionsliced
  • 1/2cup fresh green beanscut into 1” pieces
  1. Heat a heavy, large skillet to medium high, then melt the butter. Add 2 cloves of garlic, onion, celery, and red pepper and saute for a minute.
  2. Add beer, Worcestershire sauce, pepper, salt, thyme, rosemary and red pepper flakes, oregano and cayenne pepper.
  3. Stir in carrots, celery, onion and green beans, mix well and bring just to a boil. Add prawns and cook for 3 -4 minutes until pink, stirring occasionally. Serve over rice or quinoa, or with a slice of cornbread.
Recipe Notes

Skillet Cajun Prawn Recipe |