About this recipe
Prawns cook in minutes once the pan is hot, so have the rice warm and the greens ready before you start.
Garlic goes in late so it stays fragrant instead of bitter. A squeeze of lemon at the end keeps the bowl bright.
Keep the rice to about two-thirds of a cup per person. The prawns and greens already fill the bowl.
PREP
Step 1
Pat prawns dry. Season with salt, pepper, and red pepper flakes if using.
COOK THE PRAWNS
Step 2
Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Add prawns in a single layer (cook in two batches if crowded).
Step 3
Cook until the undersides turn pink, 2 to 3 minutes. Flip and cook until opaque and just cooked through, 1 to 2 minutes more. Transfer to a plate.
Step 4
Lower heat to medium. Add remaining oil and garlic. Cook 30 to 45 seconds until fragrant, not browned.
GREENS AND ASSEMBLE
Step 5
Add spinach and a splash of water. Wilt over medium heat, 1 to 2 minutes. Return prawns and toss with lemon juice for 30 seconds.
Step 6
Divide rice among four bowls. Top with prawns and greens. Serve with lemon wedges.
Tips
Dry prawns sear instead of steaming. Blot well if they were frozen.
If garlic starts to brown, pull the pan off heat and finish with lemon juice right away.
Swaps
Baby spinachChopped bok choy or kale
Cook 1 to 2 minutes longer until tender.
White riceCauliflower rice
Lower carb. Warm in the pan for 2 to 3 minutes over medium.
Equipment
large skillet · tongs
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