Cajun King Prawns
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5 from 1 vote
This tasty keto cajun prawns is a great meal prep option that can bring a little spice to weekday lunches.
Perfect to prep in advance, the prawns, salad and rice will keep in the fridge for up to three days stored in airtight containers.
Prep Time9 mins
Cook Time20 mins
Total Time29 mins
Course: Main Course
Cuisine: American
Keyword: Cajun, meal prep, Prawns, Rice
Servings: 4 people
Calories: 360kcal


For the prawns

  • 500 g king prawns raw, shelled, de veined
  • 2 tsp smoked paprika
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper
  • 1 clove garlic minced
  • ½ tsp onion powder
  • ¼ tsp sea salt
  • tsp black pepper

For the rice

  • 400 g cauliflower rice
  • 2 tbsp extra virgin olive oil
  • 2 tsp cayenne pepper
  • 1 tsp tomato puree
  • 1 stick celery finey diced
  • 1 small green bell pepper finely diced
  • 1 clove garlic minced
  • 120 ml vegetable stock
  • ½ medium red onion finely diced
  • salt and pepper to season

For the salad

  • 2 large spring onions (green onions) sliced
  • 2 tbsp extra virgin olive oil
  • 2 tsp lemon juice
  • 1 medium tomato diced
  • 1 small cucumber diced
  • 20 g parsley chopped
  • ¼ medium red chili de-seeded, finely chopped


  • To prepare the rice, add 1 tablespoon of olive oil in a large pan over a low/medium heat. Add the onion, celery and green pepper and stir well to combine. Sweat until tender.
  • Add the garlic clove and stir well. Add in the remaining olive oil, tomato purée and cayenne and mix together well to combine, cooking for a further minute until fragrant.
  • Add the cauliflower rice and stir well into the oil and seasoning. Add the stock and stir well. Continue to simmer until all the stock has been absorbed.
  • Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan assisted.
  • To prepare the prawns, add the seasonings and oil to a mixing bowl and stir together well to combine. Add the prawns, coating them in the spices and oil.
  • Arrange the prawns across a shallow baking tray in an even, single layer. Transfer to the oven for 6-8 minutes or until pink and cooked through.
  • Whilst the prawns are cooking, add all the salad ingredients to a mixing bowl and toss well to combine.
  • Divide the prawns, salad and rice into four portions for serving.


Calories: 360kcal | Carbohydrates: 16g | Protein: 30g | Fat: 20g | Fiber: 5g

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