Prawns Sautéed in Garlic and Bush Tomato Chutney

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

Succulent prawns cooked quickly in fragrant garlic and a rich, tangy Australian bush tomato chutney for a flavorful seafood dish. This Australian-inspired seafood recipe, ready in about 18 minutes, pairs large prawns, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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, peeled and deveined large prawns
• 2 tbsp olive oil
• 4, thinly sliced garlic cloves
• 1/3 cup bush tomato chutney
• 1 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
2. Step 2: Add 1 lb peeled and deveined large prawns to the skillet and cook for 2-3 minutes on one side until pink and opaque at the edges.
3. Step 3: Flip the prawns and add 1/3 cup bush tomato chutney, stirring well to coat. Cook for another 2 minutes until the sauce thickens and the prawns are cooked through.
4. Step 4: Remove from heat, stir in 1 tbsp fresh lemon juice, and season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the prawns and serve immediately with crusty bread or steamed rice.