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Gordon's Garlic Prawns Recipe

Gordon: "Of Catalan origin, this simple tapas dish is now served all over Spain. Use very fresh prawns to ensure a sweet, succulent result. Eat them with your fingers and don't forget to provide a bowl for the empty prawn shells and individual bowls of lemon water for rinsing sticky fingers."

Serves 4


  • 600g large raw prawns
  • 4 tbsp olive oil
  • 5-6 garlic cloves, peeled and thinly sliced
  • 2 dried red chillies, finely chopped
  • Sea salt and black pepper

To serve

  • A few flat-leaf parsley leaves, chopped
  • Lemon wedges


1. Either leave the prawns in their shells, or if you prefer, remove the heads, peel and devein, leaving the tails intact.

2. Heat the olive oil in a large frying pan. Add the garlic, dried chillies and a pinch each of salt and pepper. Fry over a medium-low heat for about a minute until the garlic begins to colour very slightly. Immediately tip the prawns into the pan, increase the heat and fry for about 1½ minutes on each side until bright red and opaque.

3. Arrange the prawns on a warm platter or individual plates, drizzle over the garlic-infused oil from the pan and sprinkle with a little chopped parsley. Serve immediately, with lemon wedges. Accompany with plenty of crusty bread.

© Gordon Ramsay

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Gordon Ramsay's weekly food magazine show. A big, bold and fast-paced celebration of good food and good cooking, fuelled by the irrepressible energy and passion of its dynamic host.

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