Grilled prawns with lime and smoked paprika recipe
Simply dressed in a squeeze of fresh lime and smoked paprika, these grilled prawns are a great way to get a taste of Spain to your dinner table. The tart salad of mango, red onion and tomato complements the prawns excellently.
See method- Serves 4
- 25 mins to prepare and 15 mins to cook
- 195 calories / serving
Ingredients
- 415g raw king prawns
- juice of 1 lime
- 30ml olive oil
- 1tsp smoked paprika
- salt
- pepper
For the salad garnish
- 1 mango, peeled, de-stoned and diced
- 2 plum tomatoes, blanched and diced
- ½ red onion, finely chopped
- juice of 1 lime
- 1 tsp caster sugar
- 1tbsp coriander leaves, finely chopped
- salt
- pepper
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Shop ingredientsEach serving contains
- Energy
- 820kJ 195.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 1.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 9.3gProtein 19.3gFibre 2.2g
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Method
- Prepare the salad garnish by whisking together the lime juice and the caster sugar in a mixing bowl until the sugar has dissolved. Add the mango, red onion and tomato and mix well to coat in the dressing. Cover and chill until needed.
- Heat the olive oil in a large frying pan set over a moderate heat and sauté the prawns for 5-6 minutes, stirring and tossing until pink and tender. Towards the end of cooking, add the lime juice, smoked paprika and seasoning and mix well.
- Dress the salad with a little seasoning and the chopped coriander and spoon onto plates in the centre. Top with the prawns and serve immediately.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
