Smoked paprika prawn skewers

Smoked paprika prawn skewers

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(1 ratings)

Prep: 10 mins Cook: 10 mins plus marinating


Serves 6 - 8
Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos - the Basque version of tapas

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal52
  • fat3g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein6g
  • salt0.2g
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  • 12 large raw prawns



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • ½ tbsp smoked Spanish paprika (sweet or hot, whichever you prefer)



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 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



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • juice and zest of 1 large lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

You will also need:

  • 12 mini wooden skewers


  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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