If you’re craving a restaurant-quality meal that’s quick, satisfying, and keto-friendly, these Creamy Garlic Prawns with Spinach are the answer. Succulent prawns are gently sautéed in butter and garlic, then swirled into a luscious cream sauce with a hint of lemon and wilted spinach. This dish delivers big flavour with minimal effort, making it perfect for busy weeknights or an impressive low-carb dinner.
Why choose this recipe? Prawns are naturally high in protein and low in carbs, while the creamy sauce adds healthy fats to keep you full and energised. The addition of spinach not only brings colour and nutrients but also soaks up the garlicky sauce beautifully.
Ready in just 20 minutes, you’ll simply sauté the prawns, make the sauce in the same pan, and finish with a squeeze of lemon. Serve it straight from the pan for a comforting, elegant meal that fits perfectly into your keto lifestyle.
At a glance
- Time: 20 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 28 g
- Fat: 32 g
- Carbs: 5 g
- Energy: 410 kcal
Ingredients
- 250g Raw king prawns, peeled and deveined (Fresh or thawed from frozen)
- 120ml Double cream (Heavy cream in US)
- 60g Fresh spinach (Washed)
- 3 Garlic cloves (Finely minced)
- 30g Butter (Unsalted)
- 1 tbsp Lemon juice (Freshly squeezed)
- 20g Parmesan cheese (Finely grated)
- to taste Sea salt
- to taste Black pepper
Equipment Needed
- Large frying pan
- Chopping board
- Sharp knife
- Wooden spoon
- Measuring jug
Steps
- Pat prawns dry with kitchen paper and season lightly with salt and pepper.
- Heat butter in a large frying pan over medium-high heat until foaming.
- Add prawns in a single layer and sear for 1–2 minutes per side until pink and just cooked through. Remove to a plate.
- Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant, stirring constantly.
- Pour in double cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
- Add spinach and cook for 1–2 minutes, stirring, until just wilted.
- Return prawns to the pan and toss to coat in the sauce. Simmer for 1 minute to heat through.
- Stir in lemon juice, taste, and adjust seasoning with salt and pepper.
- Serve immediately, spooning extra sauce over the prawns.
Allergens & Swaps
Allergens:
Recipe contains: dairy, shellfish
Potential swaps:
- Butter → Ghee — For dairy-sensitive (not allergic) diets.
- Double cream → Coconut cream — For dairy-free; flavour will be slightly different.
- Parmesan cheese → Nutritional yeast — For dairy-free; adds savoury flavour.
- Prawns → Chicken breast strips — For shellfish allergy; cook 4–5 minutes until golden.
Serving Ideas
- Cauliflower mash – for a classic, comforting side that soaks up the sauce.
- Steamed courgette ribbons – keeps it light and adds extra veg.
- Simple green salad – for a fresh, crisp contrast.
Additional Info
Chefs Tips
- Use the largest prawns you can find for the juiciest texture.
- Let the cream simmer gently to avoid splitting.
- Add a pinch of chilli flakes for a little heat.
Variations
- Add a handful of cherry tomatoes for a pop of colour and tang.
- Stir in a spoonful of pesto for an Italian twist.
- Swap prawns for scallops or white fish chunks.
Troubleshooting
- If the sauce splits, whisk in a splash of cold cream off the heat to bring it back together.
- If the prawns release too much liquid, increase the heat briefly to reduce before adding cream.
Storage & Reheating
Store any leftovers in an airtight container in the fridge.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Reheat gently in a pan over low heat, stirring, until just warmed through. Avoid boiling.
Ingredient Spotlight
Prawns: High in protein, low in fat and carbs, and cook in minutes for a speedy keto meal.
Double cream: Adds richness and healthy fats, making the sauce ultra-creamy and satisfying.
Garlic: Brings bold, aromatic flavour that pairs perfectly with seafood and creamy sauces.
FAQs
Can I use frozen prawns?
Yes, just thaw them thoroughly and pat dry before cooking to avoid excess water in the sauce.
Is this recipe suitable for meal prep?
It’s best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days and reheat gently.
Can I make it dairy-free?
Yes, swap double cream for coconut cream and use nutritional yeast instead of Parmesan.
What can I use instead of spinach?
Try kale, Swiss chard, or even courgette ribbons for a similar low-carb result.
How do I avoid overcooking the prawns?
Sear just until pink and opaque, then remove from the pan; they’ll finish heating through in the sauce.
Creamy Garlic Prawns with Spinach – Keto Dinner in 20 Minutes
Ingredients
- 250g Raw king prawns, peeled and deveined (Fresh or thawed from frozen)
- 120ml Double cream (Heavy cream in US)
- 60g Fresh spinach (Washed)
- 3 Garlic cloves (Finely minced)
- 30g Butter (Unsalted)
- 1 tbsp Lemon juice (Freshly squeezed)
- 20g Parmesan cheese (Finely grated)
- to taste Sea salt
- to taste Black pepper
Instructions
- Pat prawns dry with kitchen paper and season lightly with salt and pepper.
- Heat butter in a large frying pan over medium-high heat until foaming.
- Add prawns in a single layer and sear for 1–2 minutes per side until pink and just cooked through. Remove to a plate.
- Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds until fragrant, stirring constantly.
- Pour in double cream and bring to a gentle simmer. Stir in grated Parmesan until melted and smooth.
- Add spinach and cook for 1–2 minutes, stirring, until just wilted.
- Return prawns to the pan and toss to coat in the sauce. Simmer for 1 minute to heat through.
- Stir in lemon juice, taste, and adjust seasoning with salt and pepper.
- Serve immediately, spooning extra sauce over the prawns.
Allergens & Swaps
Allergens: dairy, shellfish
- Butter → Ghee — For dairy-sensitive (not allergic) diets.
- Double cream → Coconut cream — For dairy-free; flavour will be slightly different.
- Parmesan cheese → Nutritional yeast — For dairy-free; adds savoury flavour.
- Prawns → Chicken breast strips — For shellfish allergy; cook 4–5 minutes until golden.
Nutrition (per serving)
- Protein: 28 g
- Fat: 32 g
- Carbs: 5 g
- Energy: 410 kcal
