Grilled Prawn Skewers With Smoked Paprika And MOJO Verde
- 10m Prep Time
- 5m Cook Time
- 45m Ready In
Juicy grilled prawn skewers marinated in smoked paprika and lemon, served with a vibrant mojo verde sauce. Perfect for a quick and flavorful meal.
Ingredients
- 73.9 ml extra virgin olive oil
- 22.2 ml lemon juice
- 0.5 clove garlic finely crushed
- 4.93 ml smoked paprika
- 450 g red prawns (jumbo shrimp) peeled and de-veined, with the tips of the tails left on
- sea salt
- freshly ground black pepper
- lime wedges
- salad leaves
- 4 clove garlic
- 1 small green pepper deseeded
- 350 ml olive oil
- 100 ml sherry vinegar
- 4.93 ml ground cumin
- 1 bunch fresh coriander (cilantro) stalks removed
- 1 pinch sea salt
Nutrition (per serving, estimated)
Estimated based off 9 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 293 mg
- Iron: 3.5 mg
- Magnesium: 45.3 mg
- Phosphorus: 248 mg
- Potassium: 731 mg
- Zinc: 1.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 73.9 ml extra virgin olive oil
- 22.2 ml lemon juice
- 4.93 ml smoked paprika
- sea salt
- freshly ground black pepper
- lime wedges
- salad leaves
- 4 clove garlic
- 350 ml olive oil
- 100 ml sherry vinegar
- 4.93 ml ground cumin
- 1 pinch sea salt
Prepare
- 0.5 clove garlic, finely crushed
- 450 g red prawns (jumbo shrimp), peeled and de-veined, with the tips of the tails left on
- 1 small green pepper, deseeded
- 1 bunch fresh coriander (cilantro), stalks removed
Let's Cook
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Step 1.
Make the mojo verde: Place 4 garlic cloves, 1 deseeded small green pepper, 350ml olive oil, 100ml sherry vinegar, 1 tsp ground cumin, 1 bunch fresh coriander (cilantro, stalks removed), and 1 pinch sea salt in a food processor. Blend to a smooth purée. Transfer to an airtight container and refrigerate until needed.
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Step 2.
In a bowl, combine 2 tablespoons of the extra virgin olive oil with 1½ tablespoons lemon juice, ½ finely crushed garlic clove, 1 tsp smoked paprika, and salt and pepper to taste. Add 450g peeled and de-veined red prawns (jumbo shrimp, tails left on) and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
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Step 3.
Preheat the grill (broiler) to high or heat a griddle (grill) pan until hot. Thread the marinated prawns onto small skewers, dividing evenly. Place the skewers on the grill or griddle and brush with any remaining marinade. Grill (broil) for 2–3 minutes, turning once, until the prawns are bright pink and cooked through.
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Step 4.
Serve the grilled prawn skewers immediately with the mojo verde, lime wedges, and salad leaves on the side.