Smoked paprika prawn skewers
Healthy and packed with summer flavours, these paprika-spiked prawn skewers are based on pintxos – the Basque version of tapas
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Prep:10 mins
Cook:10 mins
plus marinating - Serves 8
- Easy
Nutrition per serving
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kcal 52
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fat 3g
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saturates 0g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 6g
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salt 0.2g
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
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.
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.
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.
