Portuguese prawns in the air fryer

Ingredients

• 600 graw prawns, unpeeled
• 150 mlolive oil
• 1 smallred chilli
• 1 tspcayenne pepper
• 1 tspsmoked paprika
• 1lemon
• to tastecoarse sea salt
• 1 small bunchflat-leaf parsley
• 75 gsoft butter
• 4garlic cloves
• 2 tbspflat-leaf parsley
• 1part-baked white baguette
• 1heatproof dish that fits in the air fryer
• 1air fryer

Instructions

1. 1

   Clean the prawns

   Remove the shells and use a small knife to cut away the dark vein along each prawn's back. You can leave the heads and tails on and peel them at the table.

2. 2

   Season the prawns

   Pour the olive oil into the heatproof dish. Add the garlic, red chilli, cayenne pepper and smoked paprika, then add a squeeze of lemon juice and coarse sea salt to taste. Toss in the prawns until each one is coated in the garlic oil.

3. 3

   Make garlic bread

   Mash the butter, garlic and parsley together in a small bowl. Spread the parsley butter over slices of the baguette and arrange them side by side in the air fryer, buttered side up. Cook at 200°C for 3 minutes, until golden and crisp, then set aside.

4. 4

   Cook the prawns

   Place the dish of prawns in the air fryer and cook at 200°C for about 8 minutes, until the prawns are red and the garlic oil is bubbling. Scatter over parsley and serve with the garlic bread.

What are Portuguese prawns?

This is a quick, Portuguese-inspired way to serve prawns in a punchy mixture of olive oil, garlic, chilli and paprika. The recipe pairs the prawns with buttery garlic bread to mop up the seasoned oil.

The air fryer keeps the cooking time short, while the prawns cook in a heatproof dish rather than directly in the basket. That helps keep the aromatic oil with the seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 705 calories, 30g protein, 36g carbs, 47g fat.

The prawns provide most of the protein, while the baguette supplies much of the carbohydrate. Olive oil and butter contribute most of the fat; serve with vegetables or a simple salad to round out the plate.

The ingredients that matter

Prawns: Raw, shell-on prawns are used here, with the shells removed before cooking but the heads and tails left on if you like. Removing the dark vein first makes them easier to eat.

Seasoning: Olive oil carries the garlic, chilli, cayenne and smoked paprika around the prawns. Lemon juice and coarse salt sharpen the flavour; add the salt to taste.

Bread: A part-baked white baguette becomes the side dish. The soft butter, garlic and parsley make a quick topping that crisps in the air fryer.

Preparing the prawns

Devein each prawn with a small knife, cutting along the back to remove the dark line. Take care not to cut all the way through if you want to keep the prawns in one piece.

Coat them thoroughly in the oil mixture before cooking so the seasoning is spread across the batch. Keep the prawns in the heatproof dish as directed.

Getting the texture right

Garlic bread: Arrange the slices in a single layer with the buttered sides facing up. They should be golden and crisp after 3 minutes at 200°C; check them as air fryers can vary.

Prawns: The recipe gives about 8 minutes at 200°C, with red colour and bubbling oil as the cues. Avoid extending the cooking time unnecessarily, as prawns can become firm and dry.

Timing the two parts

Cook the garlic bread first for 3 minutes, then set it aside while the prawns cook for about 8 minutes. This order lets the bread finish before the prawns, without needing to cook both at once.

The stated total time is 15 minutes, including the preparation and air-frying. Have the prawns cleaned and the butter mixed before starting if you want the cooking stage to move smoothly.

Serving the prawns

Serve the prawns with the garlic bread while the oil is still bubbling, and scatter over parsley as directed. If the heads and tails are left on, diners can peel those parts at the table.

The dish also works with potatoes, pasta or vegetables, as suggested in the recipe description. Choose a simple side that can be served alongside the rich, seasoned oil.

Recipe notes & tips

• Pat the prawns dry after cleaning so the oil mixture clings to them.
• Use a small knife to remove the dark vein along the back of each prawn.
• Cut the baguette into slices that fit comfortably in the air fryer basket.
• Keep the bread in a single layer so it can brown evenly.
• Check the prawns at around 8 minutes, using their red colour and bubbling oil as cues.

Variations

• Milder chilli: Use less cayenne for a gentler heat.
• More citrus: Add another squeeze of lemon at the table.
• Extra herbs: Scatter additional flat-leaf parsley over the prawns before serving.
• Different bread: Use sliced crusty bread in place of the baguette.
• Vegetable side: Serve with air-fried or steamed vegetables for a more substantial plate.

Common mistakes to avoid

• Leaving the vein in: Cut along the back and remove the dark line before cooking.
• Uneven coating: Toss the prawns until each one is covered in the garlic oil.
• Crowding the bread: Arrange slices in one layer so they can crisp rather than overlap.
• Overcooking the prawns: Start checking at about 8 minutes and look for red colour and bubbling oil.
• Forgetting the heatproof dish: Use a dish that fits inside the air fryer before adding the oil and prawns.

How to store

Refrigerate leftover prawns and garlic bread in separate airtight containers and use within 2 days. Reheat the prawns gently until hot throughout; warm the bread briefly in the air fryer to help it crisp again.

Frequently asked questions