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Choose a baking dish that fits the prawns comfortably in a single layer. This ensures they cook evenly and stay tender.
Place the cleaned prawns in the dish, tail up. This position will help the prawns cook more evenly and retain their juices.
Pour the prepared lemon sauce over the prawns, ensuring that they are well-coated.
Baking the Prawns:
Cover the prawns with a piece of parchment paper or foil to keep the moisture in and prevent them from drying out while cooking.
Bake in a preheated oven at 200°C (392°F) for about 15 minutes. This time may vary slightly depending on the size of the prawns and your oven, so check for doneness. The prawns should turn pink and opaque when cooked.
Tip: Be careful not to overcook the prawns as they can become tough. Keep an eye on them after the 12-minute mark.
Serving:
Once the prawns are baked and tender, remove them from the oven and let them rest for a couple of minutes.
You can serve the prawns directly from the baking dish or transfer them onto a serving platter for an elegant presentation.
Garnish with extra fresh parsley or a squeeze of lemon juice just before serving to enhance the freshness.
Optional: Pair with a side of crusty bread to soak up the flavorful sauce, or serve over a bed of rice or pasta for a more substantial meal.
Storage:
Refrigeration: Leftover prawns can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating: When reheating, place the prawns in the oven at a low temperature (about 150°C / 300°F) for a few minutes to preserve their texture. Alternatively, you can briefly microwave them, but be cautious not to overheat.
Additional Tips and Variations:
Flavor Variations:
If you love spice, add chopped chili peppers or a sprinkle of cayenne pepper to the sauce for an extra kick.
You can also use thyme or oregano instead of parsley for a more Mediterranean flavor profile.
Adding Vegetables:
Add thinly sliced onions, bell peppers, or cherry tomatoes to the baking dish for an extra burst of flavor and color.
Wine Pairing:
This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Chardonnay.
Make it a One-Pan Meal:
Add a side of potatoes or asparagus to the baking dish during the last 10 minutes of cooking for a full meal that requires minimal effort.
This Baked Prawns recipe is the perfect balance of simplicity and flavor. By focusing on fresh ingredients and letting the natural flavors of the prawns shine, you can create a restaurant-quality dish that’s easy enough to make at home. Enjoy the bright, fresh flavors and indulge in this light, satisfying seafood dish!Ingredients (for 4 servings):
15 Prawns: You can use fresh or frozen prawns. If using frozen prawns, be sure to thaw them properly before cooking.
2 Lemons: These will provide fresh citrus juice that adds a bright, zesty flavor to the prawns.
2 Cloves of Garlic (optional): Garlic adds depth to the sauce. You can omit it if you prefer a milder flavor, but it enhances the dish.
1 Bunch of Fresh Parsley: Fresh parsley gives a clean, herbaceous flavor that balances out the richness of the prawns and the olive oil.
60 ml Extra Virgin Olive Oil: This is used as the base for the marinade and adds a silky texture while enhancing the prawns’ natural sweetness.
Fine Salt: Salt will help bring out the natural flavors of the prawns. Add it to taste.
Freshly Ground Pepper: Black pepper adds a subtle heat and earthy flavor to the dish.
Preparation Details:
Cleaning the Prawns:
Removing the Shells: If you choose to peel the prawns, use your fingers or a small knife to remove the shell, starting at the legs and working your way up to the tail. Leaving the tail on can add an aesthetic touch and is often preferred for presentation.
Deveining the Prawns: After peeling, make a small incision along the back of each prawn using a sharp knife. You’ll see a dark line running along the back, which is the prawn’s digestive tract. Carefully pull this out to avoid any bitter taste.
Tip: If you’re new to cleaning prawns, you can buy pre-cleaned prawns to save time.
Preparing the Lemon Sauce:
Lemon Juice: Roll the lemons on the counter before cutting to maximize juice extraction. Slice them in half and use a lemon squeezer to extract the juice into a small cup. Make sure to strain it to remove any seeds.
Parsley and Garlic: Chop the parsley finely to ensure even distribution throughout the sauce. For the garlic, you can either finely chop it or use a garlic press to release the oils, which will infuse the oil and lemon juice with a more intense garlic flavor.
Tip: If you prefer a more intense garlic flavor, you can also lightly roast the garlic before adding it to the mixture.
Combining the Sauce:
Mix the lemon juice, chopped parsley, garlic (optional), and olive oil in a small bowl. Add salt and freshly ground black pepper to taste.
Whisk everything together until the oil and lemon juice emulsify into a slightly thickened, cohesive sauce.
Tip: If you like a bit of heat, you can add a pinch of red pepper flakes to the sauce.
Arranging the Prawns:
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