Garlic, Lemon Prawns

Adapted from recipe from I Am a Honey Bee

Serves one as a main meal


200g (7 oz) prawns or shrimps, shelled & deveined

3x cloves garlic, crushed

1 tablespoon butter, cut into small pieces

1 tablespoon olive oil

1 tablespoon white wine

generous pinch of red pepper flakes

zest and juice of 1x lemon

flaky sea salt & freshly ground black pepper

1/2 lemon cut into wedges

generous handful of flat leaf parsley, roughly chopped


Preheat oven to 220 degrees C (450 degrees F).

Place prawns into a bowl.  Add the crushed garlic, butter, olive oil, wine, red pepper flakes, and lemon juice.  Add half the lemon zest, and set the remaining zest aside to use later.  Season generously with sea salt and black pepper, and mix everything together well.

Line a shallow baking dish with foil (makes the washing up easy later on), and spread the prawn mixture in the baking dish in a single layer.  Nestle lemon wedges in amongst the prawns, and place dish in the preheated oven.  Bake for 8-10 minutes, until the prawns have turned pink and cooked through.

If serving with crusty bread, place bread in the oven 5 minutes before the prawns finish to heat through.

Remove from the oven and use the foil to carefully transfer the prawns and all the lemony, garlicky juices to a serving dish.

Mix the reserved lemon zest with the chopped parsley and sprinkle over the top of the prawns and serve immediately.  Use crusty bread to mop up all those heavenly juices.

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