HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeri Peri Prawns
Peri Peri Prawns

Peri Peri Prawns

with Veggie & Tomato Rice

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Peri Peri. The Portuguese marinade so delicious, they named it twice. Our Portuguese-inspired peri-peri prawns are quick, delicious and simple to cook, making them a great thing to enjoy for a midweek dinner. Packed with fresh ingredients like chopped parsley, peppers and tomatoes, the flavours in this dish are hard to beat. Serve everything up in deep bowls and finish off with a good squeeze of fresh zesty lemon.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Yellow Pepper

½ unit(s)


2 unit(s)

Vine Tomatoes

½ bunch(es)

Flat Leaf Parsley

½ unit(s)


150 grams

Basmati Rice

½ sachet

Tomato Puree

½ sachet

Vegetable Stock Powder


½ pot(s)

Peri Peri Seasoning

120 grams

King Prawns


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1665 kJ
Energy (kcal)398 kcal
Fat3.0 g
of which saturates1.0 g
Carbohydrate71 g
of which sugars11.0 g
Protein20 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve the pepper and discard the core and seeds. Chop into small pieces. Chop the broccoli into florets (little trees!). Chop the tomato into small pieces. Roughly chop the parsley (stalks and all). Cut the lemon into wedges. Fill and boil your kettle with water, we will use it for the rice.


Heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the, tomato and chopped pepper. Cook until softened slightly, 3-4 mins. Once softened, stir in the tomato purée and cook for 1 minute more. Pour the boiling water (see ingredients for amount) into the saucepan. Add the stock powder and stir to dissolve.


Bring back to the boil then stir the rice into the pan. Lower the heat to medium and cover the pan with a lid. Leave to cook for 5 mins then pop the broccoli florets on top of the rice. Quickly pop the lid back on and cook for 5 mins more. Remove the pan from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice and broccoli will finish cooking in its own steam.


Pop the peri peri seasoning into a mixing bowl (see ingredients for amount, it's hot, hot ,hot!). Add the prawns and toss to coat. TIP: Use less spice if you don't like heat!


When the rice is ready, heat a splash of oil in a large frying pan over medium-high heat. Once hot, add the prawns to the pan. Fry for 2-3 mins each side then stir in a little squeeze of lemon juice and half the parsley. Remove from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle!


As soon as your prawns are cooked, gently mix the broccoli through the rice and season with salt and pepper if needed. Divide the rice between your plates serve the prawns on top. Sprinkle over a little of the remaining parsley and serve with a wedge of lemon to squeeze on top. Enjoy!