Sizzling Spanish Garlic Prawns - Tapas Style

Total Time
Prep 5 mins
Cook 8 mins

Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best!

Ingredients Nutrition

  • 900 g raw king prawns, peeled and butterflied
  • 3 tablespoons parsley, chopped
  • 1 teaspoon chili flakes (smoked paprika) or 1 -2 teaspoon pimentos (smoked paprika)
  • 4 tablespoons olive oil
  • 4 -6 garlic cloves, thinly sliced
  • 4 -6 tablespoons dry sherry, fino is good


  1. Heat the oven to 220C/fan 200C/gas 7.
  2. Preparing prawns:To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
  3. Divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
  4. Cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
  5. Sprinkle with the parsley and serve with crusty bread & lemon wedges.


Most Helpful

I don't think I'm ever going to order shrimp in garlic sauce at a restaurant again. I can't imagine it being more delicious than this one. Thank you for making me look like a professional chef for a day :-)

Katanashrp December 05, 2010

I've had this twice this month now, once as a light lunch and then again served over rice, for a dinner dish. And it was a hit with my family both times. It was positively delicious. I liked the addition of the dry sherry, which I think really contributed a lot to the overall flavor sensation of this dish. Thanks, French Tart.

NorthwestGal March 31, 2010

Love this recipe. My hubby found it since we're into tapas. Prepared this for a party and it was a hit. Used medium sized prawns and didn't butterfly them. Also used red pepper flakes in lieu of chili flakes. Used minced garlic instead of sliced garlic- I modified the recipe to use what I had on hand in the pantry. This recipe is easy, yummy, and a keeper. Great job French Tart!

k.k.murphy April 04, 2008

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