Grilled Prawns with Garlic and Smoked Paprika

Marinated prawns, grilled very quickly for a fragrant crust, served with a lemony emulsion.

schedule Prep (min)
10
whatshot Cook (min)
8
timer Total (min)
18
account_circle Servings
4
190 kcal
Par portion
10.0 g
Lipides
22.0 g
Protéines
1.0 g
Glucides nets
Ingredients

Instructions
  1. Prepare the marinade by mixing the finely chopped garlic, smoked paprika, olive oil, and lemon juice in a bowl.
  2. Pat the prawns dry with paper towels, put them in the marinade, and let rest for 8–10 minutes (no longer to avoid 'cooking' the prawns in the acid).
  3. Prepare a very hot grill or pan. Drain the prawns slightly then sear for 1.5–2 minutes per side over high heat until well colored; avoid overcooking to keep them juicy.
  4. While cooking, prepare a small emulsion by mixing 1 tbsp of olive oil and 1 tbsp of lemon juice, season.
  5. Serve the prawns immediately drizzled with the emulsion, with lemon wedges on the side.

Variants
  • Add chili for a spicy version.

Tips
  • Do not overcook the prawns to prevent them from becoming rubbery.
FAQ
Yes, thaw them well and pat dry before marinating.

Chef's recipes Nyla Amar

Grilled Prawns with Garlic and Smoked Paprika
Grilled Prawns with Garlic and Smoked Paprika

Marinated prawns, grilled very quickly for a fragrant crust, served with a lemony emulsion.

Vanilla crème brûlée
Vanilla crème brûlée

Classic vanilla crème brûlée caramelized on top — a low-carb adapted version using a heat-stable sweetener.

Cold cucumber-avocado soup with mint
Cold cucumber-avocado soup with mint

An ultra-fresh and creamy cold soup: cucumber, avocado and mint, perfect for hot days or as a light keto starter.