Black Pepper Shrimp

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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 servings
Calories: 321kcal


  • 300 g prawns (fresh or frozen defrosted)
  • 1 diced red pepper (approx. 150g)
  • 1/2 diced onion (approx. 75g)
  • 2 cloves grated garlic
  • 1/2-1 teaspoon cayenne pepper (use the lower end if you don't like it too spicy)
  • 1/4-1/2 teaspoon ground black pepper (use the lower end if you don't like it too spicy)
  • 1 tablespoon cornflour (mixed into a paste with a tablespoon of water)
  • 250 mls veg stock (using 1/2 a stock cube)
  • 1 tablespoon light soy sauce
  • 1 kcal spray
  • 80 g rice (raw weight)


  • Cook the rice according to packet instructions.
  • Meanwhile, heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add the onion and sauté for 3-4 minutes until soft.
  • Stir in the garlic, cayenne pepper and ground black pepper.
  • Add in the red pepper and sauté for a further 3-4 minutes.
  • Add in the prawns and cook for about 1 minute before pouring in the stock and light soy sauce.
  • Stir in the cornflour and simmer for 1-2 minutes until the sauce starts to thicken.
  • Taste and season as required before serving over your cooked rice.


Serving: 1serving | Calories: 321kcal | Carbohydrates: 42g | Protein: 30g | Fat: 2g