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Honey Paprika Prawns - Serve these sizzling Honey Paprika Prawns with a fresh chopped salad and toasted tortillas, and you have a feast on your hands.

Honey Paprika Prawns (Shrimp)

Serve these sizzling Honey Paprika Prawns with a fresh chopped salad and toasted tortillas, and you have a feast on your hands.
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Course: Main Course
Cuisine: Mediterranean, Modern Australian
Keyword: Honey, Honey Paprika Prawns, Paprika, Prawns, Shrimp, Wraps
Total Time: 30 minutes
Servings: 4

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
    Place sliced tortillas on a baking tray and spray with oil.
  • Peel and mince garlic. Put half in a bowl, and reserve the other half.
    2 cloves garlic
    Peel and mince garlic. Put half in a bowl, and reserve the other half.
  • 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
    Add honey, oil, paprika, salt and pepper to the bowl, mix well, then add prawns and set aside.
  • 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
    Slice cabbage and grate or matchstick carrots and add all to a serving bowl.
  • 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
    Cube avocado and slice green onion and add to the bowl.
  • 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
    Make a dressing of yoghurt, lime juice, salt and pepper and paprika.
  • Trim sugar snap peas.
    150 g sugar snap peas
    Trim 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
    Cook corn and peas in a frying pan.
  • Add prawns (and marinade) to the frying pan. Cook for 1-2 minutes each side, then remove to a plate.
    Add prawns (and marinade) to the frying pan.
  • Serve prawns with peas and corn, salad, dressing and tortillas.
    Option to serve kids corn, sugar snap peas, tortillas and avocado.
    Honey Paprika Prawns - Serve prawns with peas and corn, salad, dressing and tortillas.

Nutrition

Calories: 526kcal | Carbohydrates: 58g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 203mg | Sodium: 1160mg | Potassium: 1190mg | Fiber: 10g | Sugar: 22g | Vitamin A: 3675IU | Vitamin C: 66mg | Calcium: 229mg | Iron: 4mg