23 Reviews of Spicy King Prawns

From: Iggy

On Nov 3, 2005

I wanted a recipe that used the prawns whole and wasn't run-of-the-mill. This was a great choice. I made it exactly according to the recipe. I covered a whole plate with a bed of mixed greens, served the prawns onto it, then drizzled the sauce that was left straight from the skillet on as well. Served with a slightly sweet sauvignon blanc to contrast the spiciness of the prawns and a side of couscous. Didn't take a long time to make either as I bought the prawns already deveined. Quick and yummy — what else could you ask for — it's a keeper!

From: Little Italy

On Oct 19, 2005

ANOTHER great recipe! This was really tasty! We had it with some rice and some tabouli...very tasty!!! Thanx!

From: katie in the UP

On Oct 23, 2005

After reading the reviews...I had to try these before we left Africa! They are right on...those spices..the combo...Cheryl this is a perfect recipe!! This is the way shrimp should be eaten!!! Thank you!

From: mama's kitchen

On Jul 18, 2007

OMG- Can I give you TEN STARS??? This was AAAHH- MAA- ZING! I loved it! I let the oil, garlic and spices hang out on 'low' on the back burner til I was ready for it then I turned up the heat- added the shrimp and followed the rest.... sooo delicious! I licked every finger! Thanks for a terrific fast and tasty recipe- love the cumin- it makes the dish! Thanks NC!

From: Peter J

On Jun 8, 2007

Really great mix of herbs and spices and so super-quick to make. I didn't have King Prawns so used U12 Tiger prawns but it really is something worth trying with the biggest and best prawns you can find. I found it to be a really good match with Greek Yoghurt on the side along with a nice crisp Chardonnay, but I bet it would be great with a cucumber yoghurt dip as well.

From: Fairy Nuff

On Oct 22, 2005

This is by far the best recipe that I have made during the zaar world tour. My entire family voted this the number 1 recipe.Made to the recipe(but halved as I served it as an appetizer). I so wish I'd served it as the main dish. Thanks so much for a great recipe!!

From: sugarpea

On Nov 27, 2005

I'm pretty much a chile lightweight but even so I could handle this recipe without changes. Very simple, very good.

From: Pot Scrubber

On Jun 7, 2007

I eat a lot of shrimp and this was honestly the best shrimp I have had in months. I only used 2 lbs of very large shrimp but kept the sauce amount the same and served it on Jasmine rice. The cilantro makes it special and I might add some peanuts to it next time. Great dish.

From: Crabzilla

On Sep 1, 2007

As if this recipe needs another review! I have made this twice now, it's delicious as is, however, last night I had some extra peppers I needed to use up. We really enjoy this, and talk about simple and quick, easy to make for company and not spend your entire time in the kitchen. I made this for two last night using one pound of shrimp, but kept the rest of the ingredients the same as I poured the extra "sauce" over some linguine. Just to dress it up a bit, I sauteed some diced poblano and red peppers along with the garlic and spice mixture. I also doubled the cayenne, but if you read any of my reviews, you will know we like it sizzling HOT, so that's the norm for us. Thanks for sharing, it's a keeper and so simple, but bursting with flavor. Crabby

From: Bergy

On Jul 7, 2007

What a taste treat these are - Spicy but not too spicy to detract from the prawns own flavor. A big hit - Thanks NcMysteryShopper for a real keeper recipe