Prawns with Tomato and Coriander

Name: Prawns with Tomato and Coriander
Total time: 15 min
Yield: 4
Cuisine: Levantine
Ingredients: 600 g peeled prawns; 3 tomatoes; 3 cloves garlic; 1/2 tsp ground cumin; 1 tbsp olive oil; 1/2 cup fresh coriander; 1 tbsp lemon juice

Quick prawns with grated tomato, garlic, cumin, and fresh coriander.

Cooking time: 15 min
Hands-on time: 15 min
Difficulty: Easy
Cuisine: Levantine
Calories: 230
Contains: Shellfish

The tomato sauce is built first and the prawns enter for the final minutes; reversing that order makes them rubbery before the sauce reduces.

Before you start

Before turning on the heatUse medium peeled prawns that are fully thawed and pat them dry before cooking.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the prawns

600 g peeled prawns — medium and patted dry
3 tomatoes — ripe and grated
3 cloves garlic — crushed
1/2 tsp ground cumin — ground
1 tbsp olive oil — for cooking
1/2 cup fresh coriander — chopped
1 tbsp lemon juice — to finish

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy skillet — A hot, roomy pan keeps fish and seafood from releasing excess water.
Tongs or a flat spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Pat the prawns dry, grate the tomatoes, crush the garlic, and chop the coriander.
3 min
You’ll know it’s ready when
The seafood surface is dry and the remaining ingredients are ready.
Tip: Drying matters more than extra heat; surface water prevents browning.
Season the prawns with cumin and a pinch of salt immediately before cooking.
1 min
You’ll know it’s ready when
The seasoning is a light coating that does not mask the seafood.
Tip: Salt immediately before cooking so it does not draw out moisture.
Heat the oil and cook the garlic and tomatoes over high heat until reduced, then add the prawns.
7 min
You’ll know it’s ready when
The prawns are pink, opaque, and curled into a C rather than a tight circle.
Tip: Do not move the pieces constantly; contact with the pan creates color.
Add half the coriander and toss the prawns in the sauce for one minute.
2 min
You’ll know it’s ready when
The sauce is hot and cohesive without excess liquid from the seafood.
Tip: Once seafood is cooked, keep this step short; an extra minute can make it rubbery.
Turn off the heat and add lemon and the remaining coriander.
2 min
You’ll know it’s ready when
The dish is glossy, smells fresh, and is served immediately.
Tip: Acid at the end brightens the flavor without curing the surface too early.