This Lean in 15 spiced prawns and potatoes recipe is full of flavour and so easy to prepare!
Joe Wicks’ spiced prawns and potatoes are ideal for after you’ve had a work out. This recipe is packed with carbs and protein to help maintain muscle and keep you feeling nice and full all evening. If you’re feeding more than just yourself simply adjust the quantities accordingly and don’t be put off by the use of the word ‘spicy’, this flavour comes from paprika and turmeric making it an ideal family meal, too. Joe says, “All hail the microwave – the king of quick carbs. It makes a Lean in 15 life so much easier. This dish is simple but satisfying.”
- 1 large potato, chopped into 2cm cubes
- 1⁄2 tbsp coconut oil
- 1⁄2 red onion, diced
- 2 cloves garlic, finely chopped 1⁄4 courgette, chopped into 2cm pieces
- 1⁄4 red pepper, de-seeded and sliced into 1cm strips
- 1 egg
- 180g raw prawns, peeled
- 2 tsp smoked paprika
- 1 tsp turmeric
- Large handful of baby spinach leaves
- Juice of 1 lemon
Zap the potato cubes in the microwave for 4 minutes, leave to rest for 1 minute and then blast for a further 3 minutes. Leave the potato in the microwave for now. Put a saucepan of water on to boil.
Meanwhile, melt half of the coconut oil in a frying pan over a medium to high heat. Chuck in the onion, garlic, courgette and red pepper and stir-fry for 2 minutes.
You will have to wait a little for the potato to finish cooking, so this is a good time to poach the egg, carefully cracking it into the hot water and reducing the heat until the water is just ‘burping’. Cook the egg for about 4 minutes for a runny yolk, then carefully lift it out with a slotted spoon and drain on kitchen roll.
As soon as the spud is ready, add it to the frying pan along with the prawns. Crank the heat up to maximum and fry, stirring occasionally.
When the prawns are pretty much cooked through – their raw grey colour will turn pink – reduce the heat to medium and sprinkle in the spices, tossing to coat the ingredients in the pan. Pour in 1 tablespoon of water to prevent any burning.
Stir the baby spinach through the mixture, turn off the heat and let the leaves wilt in the residual heat.
Plate up the spiced prawns and spud mix and squeeze over a little lemon juice. Finish by crowning with your perfectly poached egg.