Spanish prawns with almond and roasted capsicum dressing

Total Time
55 min
20 min
5 min


fresh flat-leaf parsley

1 tbs, chopped, plus extra chopped parsley to serve

fresh lemon rind

2 tsp, finely grated

ground paprika

1½ tsp, smoked

ground cumin

1 tsp

ground cinnamon

½ tsp

olive oil

1½ tbs

lemon juice

2 tbs

green prawns

18 individual, (450g), peeled, tails intact

blanched almonds

2 tbs, roasted, unsalted

roasted capsicum, not in oil

150 g, fire roasted peppers, chopped


  1. Combine parsley, rind, 1 teaspoon paprika, cumin, cinnamon, 1 tablespoon oil and 1 tablespoon lemon juice in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
  2. Process almonds, capsicum, remaining paprika, lemon juice and olive oil in a food processor until smooth. Season with salt and pepper.
  3. Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side or until cooked through. Serve prawns with roasted capsicum dressing, sprinkled with extra parsley.


TIP: Roasted capsicum dressing can be made ahead. Store in an airtight container in the fridge for up to 4 days.

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