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Garlic and Chilli Prawns in Lettuce Boats


Preparation Time
5 minutes

Cooking Time
Approximately 5 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 1 tsp. Lucy Bee Coconut Oil
  • 1 chilli, finely diced
  • 2 garlic cloves, crushed
  • 180g raw king prawns
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • Juice of ½ lemon
  • 2 tsp. fresh parsley, roughly chopped, plus extra to serve
  • 4 lettuce leaves for the 'boats'
  • A wedge of lemon or lime
  • A drizzle of Lucy Bee Starseed Omega Oil, optional


  1. In a frying pan on a low-medium heat, melt the Lucy Bee Coconut Oil and add the chillies and garlic. Fry for 1-2 minutes before adding the prawns. Season and cook until the prawns are cooked through.
  2. Stir the lemon juice and parsley into the prawn mixture, before transferring to the lettuce boats. Sprinkle fresh parsley over and serve with a squeeze or lemon or lime and a drizzle of optional Lucy Bee Starseed Omega Oil.

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