Garlicky Tiger Prawns with Patatas Bravas

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
200g passata

(tomatoes, salt, citric acid)
1 onion
2 tsp smoked paprika & oregano blend

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

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
4 garlic clove
1 unwaxed lemon

Allergens

Contains: Milk, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	78Kcal	529Kcal
	328kJ	2215kJ
Fat	3.3g	23g
of which saturates	0.7g	5.0g
Carbohydrates	7g	49g
of which sugars	2.4g	16g
Protein	5.1g	34g
Salt	0.11g	0.77g
Fibre	1.4g	9.8g

Ingredients

1 onion
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
100g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
2 large potatoes
2 garlic clove
1 unwaxed lemon (use half)
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	94Kcal	774Kcal
	395kJ	3238kJ
Fat	2.8g	23g
of which saturates	0.4g	3.2g
Carbohydrates	13g	105g
of which sugars	2.1g	17g
Protein	4.6g	38g
Salt	0.14g	1.1g
Fibre	2.2g	18g

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Prep in 10 High protein Low sat fat

Garlicky Tiger Prawns with Patatas Bravas

Prep time: 10 mins

Total time: 35 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 red onion.

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a small mixing bow & a grater

Roast the potatoes

Quarter the potatoes. Trim the green beans
Place the potatoes on the lined baking tray and toss with half of the paprika & oregano mix, 1 tbsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
When the potatoes have 10 mins left, add the bean to the tray, toss with 1 tbsp oil, a pinch of salt and pepper and return to the oven for the remaining time

Prep the veg & get sizzling

Thinly slice 3 garlic cloves. Cut the onion into 1cm wedges. Zest and quarter the lemon. Drain the prawns.
Heat a medium frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins until beginning to soften. Add the garlic, chilli paste (use less for less heat) and remaining paprika & oregano mix. Cook for a further 2 mins. Add the passata & 100ml of water ( 50ml for 1 person) and bring to a boil.
Add the prawns to the sauce and simmer on medium-high heat for 10 mins, stirring regularly, until the sauce thickens and the prawns are pink and cooked through

Meanwhile make the yoghurt

Finely chop or grate the remaining garlic clove
In the small bowl, add the yoghurt, lemon zest, garlic and juice from half the lemon. Season with salt and pepper

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Share the bravas prawns between plates with the potatoes and beans alongside. Drizzle over the garlic yoghurt and garnish with the remaining lemon cut into wedges