Recipe: Lemon Prawns and Chorizo

The classic pairing of seafood and citrus comes to the fore in this recipe for lemon prawns, with the smoky flavours of chorizo adding an extra dimension.

Toby Murphy
Brita du Plessis

Lemon Prawns | House and Leisure

This simple yet luxurious main course of lemon prawns – enhanced with the richness of and full flavours of chorizo – is perfect for a weekend date night in winter, when you want to stay in but also need something to eat that feels like a treat. Serve it simply with fragrant rice or crusty bread to mop up the juices, with a green salad on the side.

Lemon Prawns and Chorizo


  • 2T olive oil
  • 1 red onion, diced
  • 1 fennel bulb, quartered and halved
  • 1 clove garlic, peeled and crushed
  • 100g sliced chorizo
  • 500g large peeled tiger prawn tails
  • ½ a lemon, to taste
  • ¼ cup chopped fennel fronds and Italian parsley, to garnish


Heat the olive oil in a heavy based pan over a medium heat.

Add the onion, fennel and garlic and sauté for 10 minutes or until soft.

Remove from the pan and set aside

Add the chorizo and prawn tails to the pan and sauté for 5 minutes.

Add the sautéed vegetables and toss everything through to warm, and blend the flavours.

Squeeze over the lemon and scatter with herbs.

Serves 2
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