Smoky Paprika Argentinian Red Prawns with Almonds

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Smoky Paprika Argentinian Red Prawns with Almonds

The rich smoky flavour of the paprika and char of the grill go incredibly well with the sweet lobster-like flavour of our Argentinian Red Prawns. The pan-roasted almonds enhance the flavours and add texture to the dish.
Cook Time 30 mins
Total Time 30 mins
Course DInner Party, Main Course
Cuisine American
Servings 4 people


  • 800 g large raw peeled argentinian red prawns 1 pack
  • 1 tbsp smoked paprika
  • 200 g whole raw almonds
  • 2 tbsp olive oil
  • 1 garlic clove
  • salt to taste


  • Pre-heat the grill to medium-high and peel the garlic clove.
  • Add the olive oil, almonds, garlic and smoked paprika to a small food processor and blitz together to a coarse paste.
  • Place the prawns into a bowl and coat with the paste.
  • Place the prawns under the grill. After two minutes flip them over and grill the other side for an additional two minutes or until the prawns are cooked through. Place on a platter and sever immediately.
  • Serve with fresh lemon wedges and a green salad.


The almonds can be substituted for peanuts if required and, if you fancy it a little spicier, add a red chilli to the mix when making the paste.
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