This prawn rice dish has a complex flavour that makes it an exciting pick during the week. It’s made with spicy peppers, lime juice, Cajun seasoning, and fresh herbs. So, you can expect a fiery, bold taste packed into each bite.
Table of Contents
Skip boring meal prep by making this prawn rice dish! It’s easy to store in the fridge all ready assembled, so you can simply heat and eat it during the week.
It’s made of protein-rich prawns, which help keep you satisfied until the next meal. This prawn rice recipe has several veggies tucked in, making it nutritious.
This dish is not overly spicy, even with the red chillies and Cajun seasoning. Though, you can always adjust the Cajun seasoning to your liking.
You can use any size of prawn for this prawn rice meal. However, I prefer jumbo prawns, which are more noticeable and meatier than smaller options.
A great way to boost the dish’s nutrients. Adding mixed peppers also adds a slight sweetness to the prawn rice recipe.
Red chillies are a great way to add heat to prawn and rice recipes! In this version, you’ll remove the seeds to help cool the heat. Removing the seeds also ensures a smoother chilli mixture. If you wan’t this dish to be real spicy, opt for scotch bonnet chillies or birds eye chillies.
I love using fresh parsley in this recipe, though you can also use fresh coriander in a pinch.
See the recipe card for full information on ingredients and quantities.
You can easily turn this prawn rice dish into a vegan rice recipe. Swap out the prawns for tofu or seitan. You’ll also need to use vegetable stock instead of fish stock.
You can use cauliflower instead of regular rice if you prefer a lower-carb version. By making this swap, you’ll also cut the calories of the prawn rice.
3. Then add the rice and stock (reserve 100ml for the next step). Stir and cover with a lid and set your timer according to the packet time (Image 3).
4. Blend the chillies (deseeded) & stock until smooth and pour into the pan and stir to combine. Add the prawns & a handful of parsley (Image 4).
5. Leave to simmer for 5 minutes with the prawns while the rice finishes cooking in the stock (Image 5).
6. Top with fresh parsley & a squeeze of lime juice. Dig in! (Image 6).
You don’t need to only rinse rice when making Asian dishes; it’s good practice to rinse rice for all recipes. When you rinse rice, you get rid of the starch added to the outside of the grains. This helps your rice become fluffier as you’re cooking it instead of sticky.
2. Cook the prawns with their shell and head.
If you can get your hands on whole prawns, you can use them to create prawn rice. Believe it or not, cooking them whole adds more flavour than deveined, de-shelled options.
3. Don’t overcook the prawns.
Prawns only need a few minutes to cook. If you leave them on the stove too long, they become chewy and unappealing. Leave them out until the last five minutes of cook time for the best results.
Yes, you can eat this prawn and rice dish cold if you have no microwave access for lunch. However, heating the recipe will help bring out the flavours and provide a more inviting texture for the prawns and rice.
Simply add your cooked prawns about 1-2 minutes before the prawn rice is done, and you’ll achieve a tasty rice recipe. Since the prawns are pre-cooked, they just need to be heated.
Prawns are a great source of protein without a high number of calories. They also contain nutrients, including vitamins B12, E, and folate. Plus, they’re low in mercury, unlike other seafood options.
Technically, they are not the same. Prawns are typically bigger and have other visible differences. However, you can put shrimp in prawn rice for a similar flavour.
If you tried this Prawn Rice (Simple & One Pot) recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x