HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuper Speedy Prawn Pilaf
Super Speedy Prawn Pilaf

Super Speedy Prawn Pilaf

with Courgette and Coriander

10min Express
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Looking for a tasty midweek dinner option? Try cooking up our Prawn and Avocado Rice in just 20 minutes for a balanced and tasty dinnertime.


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 Time10 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

King Prawns


1 pack(s)

Basmati Rice

1 pot(s)

Goan Xacuti Spice

1 unit(s)


1 unit(s)

Echalion Shallot

25 grams

Desiccated Coconut

1 unit(s)


1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1515 kJ
Energy (kcal)362 kcal
Fat12.0 g
of which saturates8.0 g
Carbohydrate43 g
of which sugars8.0 g
Protein19 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Halve, peel and thinly slice the shallot. b) Trim the courgette, quarter lengthways and chop widthways into small pieces. c) Zest and halve the lime. Roughly chop the coriander (stalks and all).


a) Heat a splash of oil in a large frying pan over medium-high heat. b) When hot, add the courgette and shallot, cook until beginning to soften, 3 mins.


Lower the heat to medium and add the Goan Xacuti curry powder and the desiccated coconut. Stir and cook until fragrant, 1 minute.


a) Add the prawns to the pan. Add a splash more oil if necessary. b) Stir to coat the prawns in the spice and coconut and cook for 2 mins.


a) Next, break up the rice in the packet, then add to the pan. TIP: Continue to break it up with a spoon and heat until the prawns are cooked through, and the rice is piping hot, 2-3 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.


a) Stir through the lime zest, a good squeeze of lime juice and the coriander. b) Taste and add salt and pepper if necessary, then share between your bowls.