Garlicky Tiger Prawns with Patatas Bravas

Serving size

1 person 2 people 4 people

Ingredients

80g greek style yoghurt (Milk)
6 baby potatoes
160g green beans
200g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
2 tbsp tomato purée
2 spring onion
2 tsp smoked paprika
2 garlic clove
1 unwaxed lemon

Allergens

Contains: Milk, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	411Kcal
	357kJ	1721kJ
Fat	2.9g	14g
of which saturates	0.8g	3.9g
Carbohydrates	8g	41g
of which sugars	2.3g	11g
Protein	6.8g	33g
Salt	0.05g	0.23g
Fibre	1.7g	8.0g

Ingredients

100g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
2 tbsp tomato purée (use half)
2 large potatoes
2 garlic clove
2 tsp smoked paprika (use half)
1 unwaxed lemon (use half)
2 spring onion
160g green beans (use half)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)

Allergens

Contains: Milk, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	729Kcal
	412kJ	3051kJ
Fat	2.8g	21g
of which saturates	0.4g	3.0g
Carbohydrates	13g	98g
of which sugars	1.8g	13g
Protein	5.1g	38g
Salt	0.11g	0.83g
Fibre	2.0g	15g

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Prep in 10 High protein Low sat fat

Garlicky Tiger Prawns with Patatas Bravas

Prep time: 0 mins

Total time: 30 mins

Cuisine: Spanish

Food group: Shellfish

Everyone loves patatas bravas, those crisp, spicy Spanish potato cubes. Turn them into a main course by pairing with green beans and sustainably sourced tiger prawns, sizzled with garlic and spring onions.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C/ fan 220C / gas mark 8. Dice the potatoes into 1cm cubes. Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20.
Thinly slice the garlic. Thinly slice the spring onions. Zest and quarter the lemon. Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the prawns, garlic and spring onions. Cook for 5 mins.
Meanwhile, bring a saucepan filled with lightly salted hot water to a boil. Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper. Keep warm.
After 20 mins of roasting, stir the tomato puree and half the sundried tomato paste through the potatoes. Roast for another 5 mins, until soft and golden brown.
Add the paprika, zest, juice from 2 lemon wedges and the remaining sundried tomato paste to the prawn pan. Season with sea salt and black pepper. Cook for 2 mins, until the prawns are pale pink and cooked through.
Serve the prawns with the patatas bravas and green beans. Garnish with the remaining lemon wedges.