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Smoked paprika prawn skewers

Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas

  • Prep: 10 mins
    Cook: 10 mins
    plus marinating
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 52
  • Carbohydrates 0
  • Saturated Fat 0
  • Sugar 0
  • Protein 6
  • Fat 3
  • Fibre 0
  • Salt 0.2

Nutrition per serving

  • Calories 52
  • Carbohydrates 0
  • Saturated Fat 0
  • Sugar 0
  • Protein 6
  • Fat 3
  • Fibre 0
  • Salt 0.2

Ingredients

  • 12 large raw prawns
  • ½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)
  • 2 large garlic cloves, finely chopped
  • 1 tsp cumin seeds, toased and ground
  • couple of oregano sprigs, leaves finely chopped, or 1?2 tsp dried
  • juice and zest of 1 large lemon
  • 2 tbsp olive oil

Method

  1. Soak the skewers in a bowl of water for 10 mins. Meanwhile, peel the prawns, leaving the tails intact, and devein. To do this, run a sharp knife down the back, making a tiny incision just enough to remove the visible black vein. Wash the prawns and pat dry with kitchen paper.

  2. In a medium-sized bowl, mix together the paprika, garlic, cumin, oregano, lemon zest and 1 tbsp olive oil. Add the prawns and leave to marinate for 15 mins at room temperature. Then skewer a prawn onto each stick.

  3. Heat the remaining oil in a roomy frying pan and fry the prawns for 3-4 mins, turning halfway through until just cooked. You may need to do this in batches. Season, squeeze over some lemon juice and serve.

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