## Sauteed Spicy Prawns Recipe (Indian Style) – Easy & Delicious Recipe
Discover how to make a delicious and authentic **Sauteed Spicy Prawns Recipe** with this easy-to-follow recipe. A traditional **Indian Side Dish**, this dish is **Non Vegeterian** and perfect for any occasion.
**Yields:** 2 servings
**Prep time:** 15 minutes
**Cook time:** 20 minutes
**Total time:** 35 minutes
**Cuisine:** Indian
**Course:** Side Dish
**Diet:** Non Vegeterian
### Ingredients for Sauteed Spicy Prawns Recipe:
* 400 grams Prawns
* 5 cloves Garlic – grated
* 1 Onion – finely chopped
* 4 Spring Onion Greens – finely chopped
* 3 sprig Coriander (Dhania) Leaves – chopped
* 2 teaspoon Red Chilli powder
* 1 teaspoon Turmeric powder (Haldi)
* 1 tablespoon Nando’s Peri Peri Chicken Sauce
* 4 Tablespoons Extra Virgin Olive Oil
* Salt – to taste
### Step-by-Step Instructions to Make Sauteed Spicy Prawns Recipe:
1. Deshell, devein the shrimps.
2. Wash them well.
3. Apply a teaspoon each of red chili powder, turmeric powder and salt.
4. Mix well and marinate for about 10 minutes.
5. Chop coriander leaves and keep aside.
6. In a medium saucepan, heat oil.
7. Fry onions on medium heat, till translucent.
8. Add grated garlic and fry on low heat for few seconds.
9. Add few scallions.
10. Saute for a minute and add marinated shrimps.
11. Mix well, cover and cook for about 10 minutes on medium heat.
12. Remove cover.
13. Add chopped coriander leaves, mix well, cover and cook for a minute.
14. Remove the cover and add Peri peri sauce or hot sauce and mix.
15. Remember, peri peri sauce already has salt, so I did not add extra salt in this recipe.
16. Let it simmer on low heat for 5 more minutes.
17. Switch off the flame.
18. Remove on a serving plate and garnish with scallion greens.
19. Serve Sauteed Spicy Prawns along with Shorshe Maach and Steamed Rice for a weekday meal.
### Tips for the Best Sauteed Spicy Prawns Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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