Caprichosa Prawns by Barbara Shiells

Prawns are a must eat whenever visiting a seaside town, such as the many resorts along the Spanish coast. This caprichosa prawn recipe by health enthusiast Barbera Shiells embodies the holiday spirit and Mediterranean flavours of Spain, and as it is packed full of healthy ingredients there is no need to feel guilty about this week day treat!

Caprichosa Prawns

caprichosa prawns recipe

Serves: 4

Time: 40 minutes


  • Extra virgin olive oil
  • 1 red onion
  • 2 garlic cloves
  • 400g peeled raw prawns
  • 4 fresh sprig of oregano plus extra leaves for serving
  • 2 x 400g tins chopped tomatoes
  • 10 pitted black olives, halved
  • 200g feta
  • 1 x cucumber
  • Small bunch fresh dill
  • Juice of 1 lemon


  • Set the oven to 220º C / gas 7.
  • Heat the oil in a frying pan over a low to medium heat; fry the onion and garlic until soft.
  • Add the oregano and chopped tomatoes to the pan. Simmer gently for 15 – 20 minutes, stirring occasionally, just slightly squashing the tomatoes if they are whole.
  • Pour the sauce into a 20x30cm baking dish and crumble the feta on top along with the olives.
  • Add the prawns and bake until they are just pink and the feta is lightly browned.
  • To finish, sprinkle over a few oregano leaves.

To serve:

Serve with sliced cucumber, chopped dill and a dressing made with the lemon juice and olive oil.

Barbara Shiells

With over 25 years’ experience in sport, health and fitness, degrees in Sport & Exercise Science & Physical Education and Teaching, Barbara is a health enthusiast who holds Fitness and Nutrition Qualifications. She is constantly updating her own qualifications and researching the latest trends and fads in exercise and nutrition.

At the moment, she is writing an Exercise and Nutrition Guide called Skinny Power. The guide brings together organised healthy eating with regular cardiovascular and resistance training. It includes extensive information on exercises, which can be done from home, and all the recipes with full nutritional breakdown.

Having a home in Mahon, Menorca means that Barbara not only has a love of Spanish food but also entails knowledge of the food culture found there. She has adapted many traditional Spanish recipes for herself and those that she trains, believes that Spanish food is not only tasty, but can also be nutritionally valuable. Barbara has kindly provided us with two of her Spanish recipes that she uses in Spain and England.

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