Serve these sizzling Honey Paprika Prawns with a fresh chopped salad and toasted tortillas, and you have a feast on your hands.
Are you looking for a tasty and easy-to-make weeknight dinner? Look no further than our Honey Paprika Prawns! With a perfect blend of sweet honey and smoky paprika, these prawns are sure to hit the spot. Serve them up with some fresh chopped salad and toasted tortillas for a delicious and healthy meal. Try out this recipe today.
What you need to make Honey Paprika Prawns
First things first, get your ingredients together. You'll need
- Prawn cutlets - shelled green (raw) prawns (shrimp)
- Marinade - honey, paprika, garlic, olive oil, and salt and pepper
- Vegetables - corn and sugar snap peas. You can swap sugar snap peas for broccolini or another crisp green vegetable.
- Salad - red cabbage, carrot, avocado and green onion
- Dressing - Greek yoghurt, lime juice, paprika, salt and pepper
- Tortillas
Once you have everything ready, it's time to get cooking!
How to cook Honey Paprika Prawns
First, marinate your prawns in a mixture of honey, paprika and minced garlic. Set them aside until it is time to cook. This will allow them to absorb the flavours AND come to room temperature, so they cook evenly.
While the prawns are marinating, make your salad by bringing together red cabbage, carrot, avocado and green onion. This will be a slaw kind of salad, so finely slice the cabbage and carrot. If you have a v-slicer or mandolin, this will make it a lot easier. You will also mix together your salad dressing now, which is made by combining Greek yoghurt, lime juice and paprika. If you are dairy free, you can use mayonnaise instead of greek yoghurt.
Then prepare the corn and sugar snap peas. Be sure to peel off the stringy part on the inside to the peas.
Time to cook! Add sugar snap peas and corn to a hot oiled pan, and cook until peas are bright green and a little charred. Remove peas, then add prawns to the same pan, along with the honey paprika marinade. The prawns should be cooked after 1-2 minutes on each side - you will know once they turn from translucent to opaque. I also like them to have a little bit of a char on them, which you will get from the sugar in the honey. Don’t cook for much longer than a couple of minutes or they will become tough and rubbery.
Remove everything from the pan, then serve up with toasted tortillas and loads of salad.
Top tip
Pat your prawns dry with a paper towel before adding them to the marinade. If there is too much liquid then the honey will dilute and the prawns won’t be as lovely and sticky!
Substitutions
- Alternative proteins - Swap prawns for cubed firm white fish or chicken.
- Vegetarian - Swap prawns for firm tofu or future chicken.
- Dairy Free - Swap Greek yoghurt for mayonnaise.
- Gluten Free - Use corn tortillas.
Kid-Friendly Variations
- Serve prawns, tortillas, corn, sugar snap peas and avo separately.
Equipment
You will need an oven grill (broiler), a baking tray, a non-stick frying pan, a stovetop.
More Prawn (Shrimp) Recipes
Recipe
Honey Paprika Prawns (Shrimp)
Equipment
- Oven grill (broiler)
- Baking tray
- Non-stick frying pan
- Stovetop
Ingredients
- 4 tortillas
- 2 sprays olive oil spray
- 2 cloves garlic
- 2 tablespoon honey
- 1 tablespoon olive oil 2 tablespoon total for the recipe
- 1 teaspoon smoked paprika 1.5 teaspoon total for the recipe
- 1 teaspoon salt and pepper 1 ¼ teaspoon total for the recipe
- 500 g prawn cutlets raw shelled
- ¼ cabbage
- 1 carrot
- 1 avocado
- ½ bunch green onion
- 1 lime 2 pcs total for the recipe
- 125 g Greek yoghurt
- 1 lime 2 pcs total for the recipe
- ¼ teaspoon salt and pepper 1 ¼ teaspoon total for the recipe
- ½ teaspoon smoked paprika 1.5 teaspoon total for the recipe
- 150 g sugar snap peas
- 1 tablespoon olive oil 2 tablespoon total for the recipe
- 4 corn cobettes
Instructions
- Preheat your oven grill (broiler). Line a baking tray, slice tortillas into wedges, then spray with oil. Place under the grill (broiler) for 2-4 minutes, or until they are golden and crispy. Remove.4 tortillas, 2 sprays olive oil spray
- Peel and mince garlic. Put half in a bowl, and reserve the other half.2 cloves garlic
- Add honey, oil, paprika, salt and pepper to the bowl, mix well, then add prawns and set aside.2 tablespoon honey, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon salt and pepper, 500 g prawn cutlets
- Finely slice cabbage and place in a serving bowl, this will be the base of our salad. Grate or matchstick carrot, and add to the bowl.¼ cabbage, 1 carrot
- Cube avocado - option to serve your child’s portion on their plate now. Slice green onion on an angle, and add remaining avocado and green onion to the serving bowl. Squeeze over lime.1 avocado, ½ bunch green onion, 1 lime
- Make a dressing of yoghurt, lime juice, salt and pepper, then sprinkle over paprika. Set aside.125 g Greek yoghurt, 1 lime, ¼ teaspoon salt and pepper, ½ teaspoon smoked paprika
- Trim sugar snap peas.150 g sugar snap peas
- Heat a large, non-stick frying pan on high heat. Add oil and cook corn, turning regularly until charred. Add reserved garlic and sugar snap peas and cook until peas are bright green (1-2 minutes). Remove peas from the pan.1 tablespoon olive oil, 4 corn cobettes, 150 g sugar snap peas
- Add prawns (and marinade) to the frying pan. Cook for 1-2 minutes each side, then remove to a plate.
- Serve prawns with peas and corn, salad, dressing and tortillas.Option to serve kids corn, sugar snap peas, tortillas and avocado.
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