By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
74 cal · 25 min
Spanish Garlic Prawns
Recipe GLPR581563492d04b3
Succulent prawns sautéed with garlic, fresh chillies, and smoked paprika in aromatic olive oil, creating a vibrant Spanish tapa that's full of flavor. This quick, easy dish comes together in minutes and is perfect served with crusty bread to soak up the fragrant juices.
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Ingredients
4 tbsp Extra virgin olive oil
3 cloves Garlic cloves, minced
2 Fresh chillies, deseeded and chopped
1 tbsp Smoked paprika
½ Onion, finely diced
300 g Cooked peeled prawns, defrosted (or raw king prawns, peeled and deveined)
Directions
Pour the olive oil into a large skillet and heat gently over medium-low heat. Add the minced garlic, chopped chillies, smoked paprika, and diced onion. Stir frequently and cook for 4-5 minutes until the onion becomes tender and translucent, being careful not to let any ingredients brown.
Increase the heat to medium and add the prawns to the skillet. If using cooked prawns, cook for 5-7 minutes, stirring occasionally, until they are heated through and well coated with the oil and spice mixture. If using raw prawns, cook for 8-10 minutes, stirring occasionally, until they turn bright pink and opaque throughout, reaching an internal temperature of 145°F.
Transfer the prawns and their fragrant oil to a serving dish and serve hot with crusty bread for dipping into the flavourful cooking juices.
Comments
Prawns are reliably available at Harris Teeter, Food Lion, Publix, and Kroger in Charlotte, and all other ingredients are staples found everywhere. The dish is genuinely quick—25 minutes is honest, maybe even generous once your pan is hot—and cost per serving runs $3.50 to $4.50 depending on prawn grade, which is reasonable for a protein-centered weeknight. The real caveat is that this is a same-night dish that does not keep well; reheated prawns turn rubbery, so plan it for when you'll eat it fresh and all at once. It's a crowd-pleaser for six that requires no fussy technique, just attention to heat so the garlic doesn't burn.
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