Middle Eastern Spiced Prawns with Cherry Tomatoes Recipe

(38 ratings)

Prawns with Tomato and Chilli Dip-woman and home
Prawns with Tomato and Chilli Dip-woman and home
(Image credit: G5_Studio2)
Preparation Time5 mins
Cooking Time10 mins
Total Time15 mins
Nutrition Per PortionRDA
Calories140 Kcal7%
Fat4 g6%
Saturated Fat0.5 g3%


  1. Heat a large frying pan, add the spinach and toss frequently, until it has just wilted. Remove and set aside. Add the oil to the pan and gently fry the garlic for a minute, then add the tomatoes with the baharat and cook for another couple of minutes, until the tomatoes are beginning to soften and the spices are fragrant.

  2. Turn the heat right up, add the prawns with a generous amount of sea salt and cook, stirring frequently, for 2 minutes, until the prawns are cooked through. Add the spinach, lemon juice and coriander, cook for 30 seconds more then remove from the heat and serve immediately.


  • 3 large handfuls spinach
  • 1tbsp olive oil
  • 2 garlic cloves, sliced
  • 300g (10oz) cherry tomatoes, halved
  • 2 heaped tsp baharat, za'tar or ras el hanout spice mix (from Bart's)
  • 500g (1lb 2oz) raw king prawns
  • juice 1-2 lemons
  • bunch coriander leaves, chopped
Top Tip for making Middle Eastern Spiced Prawns with Cherry Tomatoes

Baharat is an aromatic Middle Eastern spice mix containing paprika, coriander and black pepper. It's warm and spicy rather than hot.

Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.