Grilled Prawns with Tomatoes and Paprika Glaze

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Grilled Prawns with Tomatoes and Paprika GlazeWhenever tomatoes and paprika are combined in the right proportion, magic happens! That's what we've done with today's recipe. Fresh juicy prawns are glazed with mild paprika and semi-ripe tomato puree. You can either saute them or can grill on a charcoal or wood oven. One can also add soft and grated cheese while preparing the marinade for adding a creamy flavor to the recipe. At weekends, the leftover of these prawns can be easily included in spicy noodles or pasta. Do not use extremely red and ripe tomatoes for this recipe. You can also add some mint extract or dried herbs to give a pungent flavor to these prawns. Although it's a main course dish, you can also serve it as an appetizer.

Grilled Prawns with Tomatoes and Paprika Glaze
Grilled Prawns with Tomatoes and Paprika Glaze

Tangy and spicy grilled prawns

This simple yet extremely delicious grilled prawns’ preparation is easy-to-make and leaves a sharp and tangy flavor on your taste buds almost instantly.

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 5

  • 500 gm prawns
  • 300 gm tomato puree
  • 1/2 tsp paprika
  • pinch of white pepper powder
  • few drops of sesame oil
  • pinch of garlic powder
  • few drops of soy sauce
  • 1/4 tsp malt vinegar
  • cilantro for garnishing
  • 4 tsp olive oil
  • salt to taste


  1. Wash all the prawns and keep aside.
  2. Take a large bowl and add tomato puree and paprika in it.
  3. Whip it well till both the ingredients are mixed well together.
  4. Add prawns to this marinade and cover with aluminum foil.
  5. Refrigerate for at least 15 minutes.
  6. Take a large wok and heat olive oil in it.
  7. Add marinated prawns in it and stir fry on a high flame for about 2 minutes.
  8. Add white pepper powder, sesame oil, garlic powder, soy sauce, malt vinegar and a pinch of salt in it.
  9. Toss it well, lower the flame and simmer for about 6 to 7 minutes.
  10. Garnish with chopped cilantro and serve hot.


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