Name: Smoked Paprika Prawn Skewers Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Spanish
Ingredients: 12 large raw prawns; ½ tbsp smoked Spanish paprika (sweet or hot, as preferred); 2 large garlic cloves, finely chopped; 1 tsp cumin seeds, toasted and ground; A couple of oregano sprigs, leaves finely chopped, or ½ tsp dried oregano; Juice and zest of 1 large lemon; 2 tbsp olive oil; Wooden skewers (soaked in water for 10 minutes); Salt and pepper, to season

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Introduction

These smoked paprika prawn skewers are a simple yet flavorful dish perfect for a quick weeknight dinner or a casual gathering. The combination of smoky spices and fresh lemon creates a vibrant taste that elevates tender prawns. Ready in under 30 minutes, they’re sure to impress.

A white rectangular plate holds seven golden-brown grilled shrimp skewers. Each skewer has one shrimp that is curled, with char marks and a slight glaze of yellow oil or butter on and around them. The shrimp are arranged roughly in two rows, with lemon wedges placed on one side of the plate. The dish sits on a white marbled surface, and a clear glass with a drink is nearby. The image captures the warm colors and slight shine of the grilled shrimp, showing their texture clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large raw prawns
½ tbsp smoked Spanish paprika (sweet or hot, your choice)
2 large garlic cloves, finely chopped
1 tsp cumin seeds, toasted and ground
Couple of oregano sprigs, leaves finely chopped, or ½ tsp dried oregano
Juice and zest of 1 large lemon
2 tbsp olive oil

Instructions

Step 1: Soak wooden skewers in a bowl of water for 10 minutes to prevent burning during cooking. Meanwhile, peel the prawns, leaving the tails intact, and devein them by making a small incision along the back to remove the black vein. Rinse and pat dry with kitchen paper.
Step 2: In a medium bowl, combine the smoked paprika, chopped garlic, ground cumin, chopped oregano, lemon zest, and 1 tablespoon of olive oil. Add the prawns to the marinade and toss gently to coat. Let them marinate at room temperature for 15 minutes.
Step 3: Thread one prawn onto each skewer, arranging them evenly.
Step 4: Heat the remaining 1 tablespoon of olive oil in a spacious frying pan over medium heat. Cook the prawn skewers for 3 to 4 minutes, turning halfway through, until they are opaque and just cooked. You may need to cook in batches to avoid overcrowding.
Step 5: Season with salt to taste, squeeze fresh lemon juice over the cooked prawns, and serve immediately.

Tips & Variations

For a smoky depth, try using smoked sea salt as a finishing touch instead of regular salt.
If you prefer grilling, cook the skewers over medium-high heat on a grill for about 2-3 minutes per side.
Swap out oregano for fresh thyme or rosemary for a different herb flavor.
Add a pinch of chili flakes to the marinade for extra heat if desired.

Storage

Store leftover cooked prawns in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan over low heat for a couple of minutes or microwave briefly. Avoid overheating as prawns can become tough.

How to Serve

A white rectangular plate holds eight skewers of grilled shrimp, each shrimp curled and showing a reddish-orange color with char marks and slight blackened edges. The shrimp are arranged in two rows, and golden oil glistens around them on the plate. Two lemon wedges sit in the upper left corner of the plate, adding a bright yellow contrast. The plate is set on a wooden surface with a white marbled texture visible around it, and a clear glass of white wine is partially visible to the right. A woman's hand is holding one skewer at the top edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns. Thaw them fully in the refrigerator overnight and pat dry before marinating and cooking to ensure the best texture.

What can I serve with smoked paprika prawn skewers?

They pair wonderfully with a fresh salad, crusty bread, or a side of rice or couscous to soak up the flavorful juices.