Thu. Oct 17th, 2019

The Blushing Prawn

The Prawn & Shrimp Recipe Finder

Baked Prawns recipe

2 min read

Magic Baked Prawns – so named because it’s so simple to make, yet it tastes like a million bucks! Shrimp/prawns baked in an incredible lemon garlic butter white wine sauce, finished with a golden crunchy parmesan breadcrumb topping. Don’t skip crusty bread for dunking in the incredible sauce!

Baked Prawns recipe
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Recipe type: Main Course
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
  • 500 gms jumbo prawns/shrimp , peeled and deveined (Note 1)
  • 185 ml dry white wine (sub chicken broth)
  • 75 gms unsalted butter , melted
  • 2 tbsp lemon juice
  • 3 garlic cloves , minced
  • ½ tsp salt
  • ¼ tsp pepper
  • 100 gms panko breadcrumbs (Note 2)
  • 35 gms parmesan , finely shredded
  • ¼ tsp salt
  • 1.5 tbsp olive oil
  • Finely chopped parsley
  • Lemon
  1. Preheat oven to 220°C/430°F.
  2. Pour wine and half the butter into 9 x 13" / 22 x 33cm glass pan. Place in oven for 10 minutes to reduce. (Note 3)
  3. Toss prawns with remaining butter, garlic, lemon juice, salt and pepper. Butter may harden - that's ok.
  4. Mix Crunchy Topping ingredients.
  5. Remove pan from oven. Add prawns - spread out in single layer, but snug.
  6. Top with Crunchy Topping. Bake 12 minutes.
  7. Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
  8. Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread to mop up the incredible sauce!

Recipe Notes

1. Prawns/shrimp – use large/jumbo ones if possible. If you only have small or medium ones, reduce cook time by a couple of minutes. If using frozen, thaw thoroughly and drain off excess liquid. I used frozen pink prawns/shrimp from Costco (they look cooked but they’re raw!)

2. Panko breadcrumbs – breadcrumbs that are larger than normal breadcrumbs so you get incredible extra crunch! Find them in the Asian section of everyday supermarkets, and next to ordinary breadcrumbs. But they’re cheaper at Asian stores!

3. Glass and heat – Pyrex and Anchor Hocking are fine at 240°C/450°F, and for the short broil/grill time required to brown top a touch. If you’re concerned, use metal instead – just use a pan where the shrimp/prawns fit fairly snugly rather than spread out (minimise breadcrumbs dropping into sauce).

Recipe at:

Eat with locals on BonAppetour

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