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Baked Prawns

2 to 4


    With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup.


    Sustainable seafood

    When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans and healthy communities.


    Baked Prawns


      • 1 tsp (5 mL) extra-virgin olive oil
      • 1 tsp (5 mL) tomato paste
      • 1/2 tsp (2 mL) hot smoked paprika
      • 1/2 tsp (2 mL) dried oregano
      • 20 fresh prawns, peeled and deveined
      • Diced green onions and lemon wedges for garnish (optional)


      Per serving:

      • calories143
      • protein25 g
      • total fat 3 g
        • sat. fat1 g
      • carbohydrates2 g
        • sugars0 g
        • fibre0 g
      • sodium270 mg



      Preheat oven to 400 F (200 C) and line baking tray with parchment paper.


      In medium bowl, mix oil, tomato paste, and spices to form a paste. Add prawns and toss to coat. If there’s time, allow prawns to marinate for 15 minutes, but this is not necessary. Place prawns on lined baking tray and bake in preheated oven for 5 to 6 minutes, or until prawns are cooked through.


      Serve on small plate and garnish with green onions and lemon wedges, if desired.



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