Ingredients:

  • 1 lb prawns, peeled and deveined
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 tsp grated fresh ginger
  • 6 oz fresh baby spinach, washed and dried
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the prawns completely dry with paper towels. In a small bowl, toss the prawns with 1 tsp smoked paprika, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Add prawns in a single layer—cook in batches if they don't fit in one layer—leaving space between each. Sear for 2 minutes without moving them until a golden-brown crust forms. Flip and cook for another 60–90 seconds. Remove prawns from the pan once they are opaque and curled into a 'C' shape (internal temperature 145°F/63°C) and set them aside on a plate.
  3. Lower the heat to medium and add 2 tbsp unsalted butter. Once foaming, stir in the finely diced onion and cook for 3 minutes until translucent. Add the minced garlic and grated ginger, sautéing for 60 seconds until fragrant.
  4. Increase the heat back to medium-high and add the baby spinach. Toss continuously for 1–2 minutes until the leaves are just wilted but still vibrant green.
  5. Return the seared prawns and any accumulated juices to the pan. Stir in the lemon juice and chopped parsley, tossing everything together for 30 seconds before removing from heat.