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Grilled prawns with lime and smoked paprika recipe

Grilled prawns with lime and smoked paprika recipe

17 ratings

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
  • Healthy


  • 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
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    1g 6%
  • Sugars

    9g 9%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 9.3g Protein 19.3g Fibre 2.2g


  1. 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.
  2. 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.
  3. 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.

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