Low-carb prawn pan-fry with tomatoes and feta

Low-carb prawn pan-fry with tomatoes and feta: a quick one-pan dish with juicy prawns, sweet cherry tomatoes, garlic, parsley and creamy feta.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 40 g
• Fat: 25 g
• Carbs: 8 g

Ingredients

• 300g prawns
• 250g cherry tomatoes
• 150g feta
• 1 onion
• 2 cloves of garlic
• 2 tbsp olive oil
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan

1. Heat the olive oil in a deep frying pan. Cook the onion and garlic over a medium heat until soft and translucent.
2. Add the cherry tomatoes and let them simmer briefly until they soften and release some juice.
3. Pat the prawns dry and fold them into the tomato mixture. Cook them only briefly, until pink and just cooked through.
4. Turn the heat down to low if needed and crumble the feta over the top. Season with salt and pepper.
5. Finally, fold in the finely chopped parsley or scatter it straight over the pan.
6. Serve the prawn pan-fry straight away, ideally right from the pan, so the feta and tomatoes stay lovely and creamy and juicy.

Good to know

When it needs to be quick but should still taste like proper food, this pan-fry is exactly my thing. Juicy, salty, fresh – and on the table without much effort.

Swaps

Feta → goat's cheese (similar protein content, often a little tangier) | Parsley → basil (also provides plant compounds) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Contains crustaceans and milk. Suitable for children only with well-cooked prawns cut into small pieces; during pregnancy, use only fully cooked prawns and feta made from pasteurised milk.