Tiger Prawns with Cherry Tomatoes and Fried Onions (Paleo)
3 servings
20 minutes
Tiger prawns with cherry tomatoes and sautéed onions is an exquisite dish of Pan-Asian cuisine that combines the freshness of seafood with the spicy zest of spices. The tender and juicy prawns absorb the aroma of garlic, sea salt, and chili pepper, creating a balance between heat and the natural sweetness of the meat. The light caramelization of the onions adds softness to the dish, while the roasted cherry tomatoes contribute a slight acidity and vibrant color accents. This dish is perfect for those on a paleo diet as it contains only natural and healthy ingredients. It pairs excellently with a glass of white wine and highlights the richness of fresh seafood flavors. A wonderful choice for a romantic dinner or a party where you want to impress guests with an elegant yet simple recipe.
1
If you have fresh tiger shrimp on hand, they need to be cleaned down to the tails (remove the vein on the back and peel off the shell, leaving only the tail). If the tiger shrimp were stored in the freezer, no problem — take them out of the packaging and place them in a colander under cold water for 5–7 minutes, then let the water drain and pat the shrimp dry with a paper towel to remove excess moisture.
- Tiger prawns: 1 kg
2
In a separate bowl, sprinkle the shrimp with salt, chili pepper, add crushed garlic (garlic salt can be used) and ground black pepper to taste, and mix everything thoroughly.
- Sea salt: to taste
- Chili pepper flakes: 1 teaspoon
- Garlic: 3 cloves
- Ground black pepper: to taste
3
While the shrimp absorb the fragrant spices, we slice the onion into thin half-rings, heat the pan, and sauté the onion in clarified butter over medium heat until golden.
- Onion: 1 head
- Melted butter: 3 tablespoons
4
Add cherry tomatoes to the onion and sauté them for 2-3 minutes (try to keep the tomatoes whole).
- Cherry tomatoes: 10 pieces
5
We take out the onion and tomatoes into a separate dish, raise the heat under the pan a bit, and add melted butter. It's time for the shrimp: fry the shrimp on both sides until pink (literally 1-2 minutes on each side).
- Melted butter: 3 tablespoons
- Tiger prawns: 1 kg
6
Place the cooked shrimp on serving plates and top with sautéed onions and cherry tomatoes. Optionally, drizzle with lime juice.
- Onion: 1 head
- Cherry tomatoes: 10 pieces
- Lime: 1 piece