This vibrant Brazilian prawn stew is more than just a delicious, comforting dish, it is a skin-loving, anti-inflammatory powerhouse. Like all Eat Burn Sleep recipes, every ingredient in this prawn stew is carefully selected to support gut health, reduce inflammation, and enhance skin vitality.
Prawns are the star here, bringing with them astaxanthin, a potent antioxidant known for its remarkable skin benefits. Research shows astaxanthin helps reduce wrinkles, puffiness, and signs of aging while improving moisture retention and skin elasticity.
This prawn stew also features tomatoes, which are excellent for oily or combination skin types. They help regulate sebum production and maintain the skin’s pH balance. Garlic, known for its antibacterial and anti-inflammatory properties, helps to keep the skin clear and resilient against UV damage and environmental stressors.
Limes, bell peppers, scallions, coriander, and paprika all contribute an extra hit of vitamin C and antioxidants, essential for collagen production, elasticity, and healthy skin regeneration. Coconut milk brings deep hydration and helps maintain skin flexibility, perfect for those seeking the Eat Burn Sleep glow.
This Brazilian prawn dish isn’t just good for your skin—it’s satisfying, hearty, and incredibly flavorful. Whether you’re making it for a weeknight dinner or entertaining guests, this prawn stew is guaranteed to be a hit.
Experience a real treat that doesn’t compromise health. With this prawn stew, you’re feeding your skin from the inside out. It’s no wonder the Brazilian prawn stew is a favorite among our members—because healing never tasted this good.
Ready to try a prawn stew that loves your skin as much as your tastebuds?
Ingredients
- 23oz or 660g of king prawns
- 4 large tomatoes
- 1 onion
- 4 scallions
- 1 red bell pepper
- 4 garlic cloves
- 3 limes
- 1/2 can of coconut milk (6.75oz or 200ml)
- 1 tsp of olive oil
- 2 tsp of paprika
- 1/2 tsp of ground pepper
- Sea salt to taste
- Chili flakes to taste
- Chopped coriander to decorate
Directions
Place the raw prawns in a bowl and squeeze the juice of two limes over them. Add a teaspoon of salt and mix well. Let it sit while you’re preparing your vegetables.
Slice the onions in rings, the scallions in small pieces, slice the garlic cloves, the bell pepper and chop the tomatoes finely.
In a large pan, heat a teaspoon of olive oil over medium heat. Add the garlic, onion and scallions. Cook for 5 minutes, stirring regularly. Add the red pepper and cook for a further 7 minutes until soft.
Add the chopped tomatoes, coconut milk, one teaspoon of sea salt, paprika, ground pepper, chili flakes to taste (this is optional) and stir well. Bring to a boil and simmer on medium heat for 10 minutes.
Add the prawns with the marinade, cook for a further 3 minutes or until the prawns turn white and turn the heat off. Squeeze the juice of the remaining lime. Serve and garnish with chopped coriander.
Enjoy!
Serving Tips
This is delicious on its own or with some cooked quinoa, cauliflower rice or steamed broccoli.
Storage Tips
This dish can be prepared in advance. It keeps in the fridge for up to 2 days, or in the freezer for up to 1 month.
