Smoky prawn skewers

Serves 4


  • 24 raw, peeled king prawns, or 12 big prawns, peeled with the tails left on

  • 2 tsp smoked paprika 

  • 2 garlic cloves, crushed

  • Zest and juice of a lime

  • A handful of chopped parsley

  • Ground, black pepper

  • 4 wooden skewers, soaked in water for an hour*

*Tip* these barbecue beautifully, in just a couple of minutes but I'd recommend using a grilling basket so they don't stick. They cook just as well on an oil-free griddle pan too! 


  • Peel the prawns if they need it, leaving the tails on. These are handy to hold onto when you eat them. 

  • In a bowl, add the paprika, garlic, lime and parsley to the prawns. 

  • Mix well and leave to marinade in the fridge for an hour.

  • While they're marinading, soak your skewers in water so they don't burn on the barbecue.

  • Thread the prawns onto the skewers (6 king prawns, or 3 big'uns each)

  • Cook quickly on a hot barbecue or pre-heated griddle pan. They'll take a minute or two on each side. Don't overcook or they'll go rubbery!

  • Serve with corn salsa and potato salad. 


  • No fat has been added to this dish.

  • Prawns are rich in Vitamins E and B12, and are a good source of protein, phosphorus and selenium.

  • Prawns are relatively high in cholesterol however, so limit portions to five or six large king prawns each. 

  • Prawns are a good source of omega-3, an essential fatty acid we can't make ourselves. 

  • This dish lends itself to being served with lots and lots of lovely nourishing salad, plus a jacket potato (hold the butter!).