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Smoked paprika prawn skewers

Smoked paprika prawn skewers

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 6 - 8

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

  • Gluten-free
Nutrition: per serving


  • 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

You will also need:

  • 12 mini wooden skewers


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2014

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A star rating of 4.8 out of 5.7 ratings

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