Shrimps are probably the most popular crustaceans and they are the most common seafood in our kitchens. They can be prepared in many ways and there are different approaches to preparing shrimp before cooking. There are questions - do we prepare prawns with or without the head? In armor or without armor..? It all depends on what kind of shrimp we can buy in the store.

The best prawns are the fresh and whole ones, that is with the head, shell and legs. But it is known that we have a delicacy that we can only get in large stores, they are more expensive than the frozen ones and we must be extremely vigilant not to buy slightly stale ones. The safest, however, will be the frozen ones, preferably the gray, uncooked ones.

Of course, we can use any prawns for the salad, we can clean them, remove the shells and, if necessary, make a cut on the back and remove the black line.

However, pan-fried or grilled prawns taste best when cooked whole, they are then delicately sweet and juicy.


12 pieces of prawns (e.g. king prawns) whole, shelled and with heads

3 - 4 handfuls of arugula

2 oranges

2 cloves of garlic

1 tablespoon of chopped parsley

1 chili pepper

2 tablespoons of olive oil

1 tablespoon of butter


Wash the prawns (defrost frozen) and dry them thoroughly with a paper towel. Peel the garlic and cut it into thin slices. Clean the chili pepper from seeds and finely chop or cut into strips. Peel the oranges and fillets.

In order to fillet an orange well, it is enough to peel it properly. Use a sharp knife from the fruit to cut off the upper and lower parts so that the flesh is visible. Then we put the orange upright and cut the skin together with the white albedo. From the prepared fruit, use a sharp and thin knife to cut out the fillets from between the white membranes. Put the fillets aside, squeeze the juice out of the rest of the orange with your hand.

Heat the oil in a frying pan and gently fry the garlic and chili. Be careful not to burn the garlic as it will become bitter. Put the pan off the heat and remove the garlic slices. Reheat the pan and fry the prawns for about a minute on each side (or, if they are gray, until they turn pink). Add the butter, chopped parsley, pour the orange juice and heat it up for another minute. Put aside from the heat, take out the prawns and season the remaining sauce with salt and pepper.

Place the rocket, orange fillets and garlic slices on a platter. Just before serving the dish, put the prawns on top and sprinkle the whole with the sauce left in the pan. Now the ritual begins - we take the prawns in our hands, peel them, lick our fingers... and the fork? It will come in handy for... a salad. A baguette and a glass of white wine go perfectly with this.

Enjoy your meal!

also check

Fennel, prawns and oranges - a simple and exquisite salad


Shrimps and chorizo ​​with grilled lemon - a quick dish from the pan


Spinach salad with prawns, mango, avocado sauce ...


Salad with chicory, oranges and sheep's Roquefort cheese



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