Pan-Seared Sambal Prawns with Garlic and Lime
Juicy prawns pan-seared with a spicy sambal chili sauce, garlic, and a refreshing squeeze of lime for a vibrant seafood dish. This Asian-inspired seafood recipe, ready in about 18 minutes, pairs large prawns, peeled and deveined, sambal oelek chili paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large prawns, peeled and deveined
- 2 tbsp sambal oelek chili paste
- 4 cloves garlic cloves, minced
- 3 tbsp vegetable oil
- 2 tbsp lime juice
- 1 tsp brown sugar
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat dry 1 lb large prawns and season with 1/2 tsp salt.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 2 tbsp sambal oelek chili paste and 1 tsp brown sugar, stirring for 1 minute until the sauce thickens slightly.
- Step 4: Add prawns to the skillet in a single layer and cook for 2 minutes per side until pink and opaque with a slight char.
- Step 5: Remove from heat and drizzle with 2 tbsp fresh lime juice, tossing to coat evenly.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro and serve immediately with steamed rice or crusty bread.
Frequently asked questions
How long does Pan-Seared Sambal Prawns with Garlic and Lime take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Sambal Prawns with Garlic and Lime?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Sambal Prawns with Garlic and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Sambal Prawns with Garlic and Lime for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Sambal Prawns with Garlic and Lime?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
