Fish & Seafood Sides & Snacks

Smoky Paprika Prawns

Quick one-pan prawns cooked with smoky paprika, garlic, shallots, and white wine, finished with lemon and fresh coriander for a flavourful weeknight dinner.

By Ricky Robinson Updated June 24, 2025

These prawns get their flavour from a base of shallots and garlic, built up with smoky paprika and a splash of white wine. The whole thing comes together in one pan, which means less washing up and more time to enjoy your dinner.

The smokiness from the paprika works well with the sweetness of the prawns, while the white wine adds a bit of sharpness that cuts through everything nicely.

You'll get the garlic and shallots going first, then add the spices to warm them through before the tomato purée goes in. That step might seem small, but it makes a real difference to the final taste.

Smoky Paprika Prawns recipe image
Smoky Paprika Prawns

King prawns work best here because they hold their shape when you cook them, and butterflying them means they cook evenly and pick up more of the sauce. The whole cooking process takes about ten minutes once you've got everything prepped, so it's handy for busy weeknights when you want something with a bit more flavour than usual.

The wine reduces down and concentrates as it cooks, leaving behind that slightly tangy taste that pairs well with seafood. Fresh coriander at the end brightens everything up, and the lemon juice adds the final bit of acidity that brings all the flavours together properly.

You can serve this over rice if you want something more filling, or with some good crusty bread to mop up the sauce. The sauce is quite light, so it won't overwhelm the prawns, but it has enough going on to make each bite interesting. The heat from the chilli flakes sits in the background rather than taking over, so you get warmth without too much fire. This is the sort of dish that looks more complicated than it actually is, which makes it useful when you're cooking for other people but don't want to spend ages in the kitchen.

Smoky Paprika Prawns

Garlic Paprika Prawns
Total Time 20 min
Servings 2 servings
Calories 280 cal
Protein 32g

Ingredients

Equipment Needed

  • Large Frying Pan

Instructions

  1. 1
    Heat the olive oil in a large frying pan over medium heat. Add the finely chopped shallots and cook for 2-3 minutes until softened and translucent.
  2. 2
    Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
  3. 3
    Stir in the chilli flakes and smoky paprika, cooking for 30 seconds to release their flavours.
  4. 4
    Add the tomato purée and cook for 1 minute, stirring constantly to prevent sticking.
  5. 5
    Pour in the white wine and let it bubble and reduce by half, about 2-3 minutes.
  6. 6
    Add the butterflied king prawns to the pan and cook for 3-4 minutes, turning once, until they're pink and cooked through.
  7. 7
    Remove from heat and squeeze over the fresh lemon juice. Season with salt and black pepper to taste.
  8. 8
    Sprinkle with the chopped fresh coriander and serve immediately with crusty bread or over rice.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve over rice, with crusty bread for mopping up the sauce, or alongside a simple green salad. Pairs beautifully with chilled white wine.

Variations

Try adding cherry tomatoes for extra sweetness, or swap the coriander for parsley. For more heat, increase the chilli flakes or add fresh chilli.

Smoky Paprika Prawns

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