Spanish
Air Fryer Paprika Prawns
Garlicky prawns with smoked paprika and lemon
Juicy prawns tossed with smoked paprika, garlic and lemon, then cooked in the air fryer for a fast Spanish-inspired meal.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Spanish cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Use ordinary sweet paprika for less smoke.
- Use chopped coriander instead of parsley.
The recipe
Air Fryer Paprika Prawns
Ingredients
Prawns
Seasoning
Method
- 1
Heat the air fryer to 200°C and pat the prawns very dry with kitchen paper.
- 2
Toss the prawns with the olive oil, garlic, smoked paprika, lemon zest and salt until evenly coated.
- 3
Spread the prawns in one layer in the basket and air fry, shaking once, until pink, opaque and safely cooked through.
Set a timer: 6 minutes - 4
Toss the hot prawns with the lemon juice and parsley, then serve immediately.
Garlic prawns and smoked paprika are familiar Spanish flavours, but this air-fryer combination is a modern Spanish-inspired recipe rather than a traditional dish. Serve as a light main or divide into smaller appetizer portions.
Storage
Cool promptly and refrigerate in a sealed container for up to 2 days.
Freezing
Freeze the cooked prawns for up to 1 month, though freshly cooked prawns have the best texture.
Reheating
Reheat briefly until piping hot throughout and only once.
Keep cooking
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