Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Sizzling chilli-garlic prawns — Spain.
Equipment: Small frying pan or cazuela
Measures and names
Ingredients
- 400 g raw prawns (shrimp)
- 4 garlic cloves, sliced
- 1 tsp smoked paprika
- ½ tsp chilli flakes (red pepper flakes)
- 4 tbsp olive oil
- Splash of sherry or white wine
- Fresh parsley and lemon
- Green salad, to serve
Method
- Pat the prawns dry. Warm the olive oil with the garlic and chilli flakes over a medium heat until the garlic just turns pale gold — don't let it brown.
- Turn up the heat, add the prawns and paprika, and cook for 2–3 minutes, until pink and just cooked.
- Add the sherry and let it bubble for 1 minute.
- Season with a small pinch of salt, scatter with parsley and add a squeeze of lemon.
- Serve sizzling, with a green salad to soak up the garlicky oil instead of bread.
Swaps and tips
Serve with a green salad to soak up the garlicky oil instead of bread. Don’t let the garlic burn or it turns bitter.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 2 g | 1 g | 20 g | 297 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
