Fish & SeafoodMain CourseTasha PowellTaste

Sautéed Prawns a Spicy Main Dish

In Provence, it’s easy to stop by your local fishmonger and buy freshly caught fish, oysters, and mussels from the Mediterranean. Shellfish such as prawns are not locally caught, but still easily found at most fish purveyors. This dish of Sautéed Prawns is quick to make and delicious. Prepare your mise-en-place in advance, and in under five minutes, the shrimp are ready to eat.

Sautéed Prawns Spring Menu

Sautéed Gambas (Sautéed Prawns)

Quick, easy and tasty. Your guests will beg for second helpings.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine French
Servings 4 people


  • 5 tbsp olive oil
  • 1 tsp Paprika
  • 1 tsp Red Pepper Flakes
  • 5 garlic cloves finely minced
  • 5 lbs (2 1/4 kg) medium shrimp peeled (leave the tails on) and deveined
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Dry Sherry
  • salt and freshly ground black pepper to taste
  • 2 tbsp Fresh Flat-leaf Parsley chopped


  • In a sauté pan over medium heat, warm the olive oil.
  • Add the garlic, red pepper flakes and paprika and sauté for 1 minute.
  • Turn the heat to high, add the shrimp, lemon juice and sherry, stir well, and sauté until the shrimp turn orange and are opaque throughout about 2 1/2 minutes.
  • Season with salt and black pepper, sprinkle with the parsley and serve.


Option:  Skewer the prawns or shrimp (tails on) before grilling. I always serve with rice and seasonal vegetables (today I used avocados and shredded cabbage).
Keyword Prawns
Tried this recipe?Let us know how it was!

Culinary Adventure in Marrakesh

Discover the spices and cuisine of Marrakesh with Pitcher & Powell for five days in October. Join a small group of ladies for a culinary adventure. Sign-up now for this combination of cooking classes cook, touring the market, learning about local cuisine and relaxing yoga in a beautiful central location. Click here for more details.

More Shrimp Recipes

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Salmon and Shrimp Appetizer with Horseradish Cream

Elegant Saffron Shrimp Curry with Coconut

Simple Mediterranean-Inspired Seafood Pasta


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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

1 Comment

  1. Patricia
    June 2, 2019 at 11:24 am — Reply

    Tasha, the recipe for sauteed prawns looks delicious, but 5 pounds of medium shrimp for 4 people? Is that correct? The serving pictured certainly doesn’t look like the quantity given in the recipe.

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