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Peel-and-Eat Spiced Prawns with Chipotle Remoulade

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant high-protein dish features succulent, shell-on prawns poached in a fragrant brine of black peppercorns, mustard seeds, and dried chillies. By cooking the prawns in their shells, the meat remains incredibly tender and takes on the deep, herbaceous notes of the thyme and bay leaves. It is a tactile, social way to eat that brings a sense of occasion to any table, whether served as a sophisticated starter or a relaxed weekend lunch.

Accompanying these spiced prawns is a cool, creamy chipotle remoulade that provides a smoky contrast to the aromatic shellfish. This recipe is a fantastic choice for those seeking a nutritious, low-carbohydrate option that does not compromise on bold flavours. For a truly indulgent experience, serve this platter with a chilled glass of dry sparkling wine or a crisp French Champagne to complement the heat of the chillies.

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Ingredients for Peel-and-Eat Spiced Prawns with Chipotle Remoulade

  • 5.7L water

  • 120ml coarse kosher salt

  • 6 tablespoons whole black peppercorns

  • 35g mustard seeds

  • 2 tablespoons whole allspice

  • 2 tablespoons whole cloves

  • 2 tablespoons chopped fresh thyme

  • 4 dried chillies de árbol

  • 4 Turkish bay leaves

  • 36 uncooked large prawns, unpeeled

  • 1.9L ice cubes

  • Chipotle Remoulade

  • Ingredient info: Chillies de árbol are thin, red, very hot chillies available at supermarkets, specialty foods stores, and Latin markets.

How to make Peel-and-Eat Spiced Prawns with Chipotle Remoulade

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Combine 5.7L water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.

Return brine to boil. Add prawns; boil 3 minutes. Pour off most of brine, leaving enough to cover prawns. Mix in ice; let cool 10 minutes. Arrange prawns in large bowl. Serve prawns with Chipotle Remoulade .

Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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