Garlic Roasted Prawns Recipe

Preheat oven and prepare prawns

Preheat the oven to 200°C (400°F). Pat the prawns dry with paper towels. Keep shells on for roasting to retain flavor; ensure they are deveined. Place prawns in a single layer in a large bowl or shallow dish.

Make garlic butter marinade

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter with the olive oil until just melted and warm (do not brown). Stir in the finely minced garlic, lemon juice, lemon zest, smoked paprika, sea salt, black pepper and red pepper flakes (if using). Allow the mixture to sit for 2 minutes so garlic releases aroma, then stir in the chopped parsley.

Marinate prawns

Pour about three-quarters of the garlic butter mixture over the prawns, reserving the remainder for basting and finishing. Toss the prawns gently to coat evenly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Arrange for roasting

Transfer the marinated prawns to a rimmed baking sheet or shallow ovenproof dish in a single layer, shell side down so the meat faces up. Spoon any remaining butter from the bowl over the prawns. Pour any accumulated liquid from the marinade evenly across the tray so prawns roast in the garlic butter.

Roast

Place the tray in the preheated oven and roast for 8–10 minutes, or until the prawns turn pink and opaque and the tails curl. For slightly charred flavor, switch to broil/grill for the last 1–2 minutes watching closely to avoid burning. Remove from oven.

Finish

Immediately spoon the reserved warm garlic butter over the hot prawns. Sprinkle with extra chopped parsley and a light squeeze of lemon juice from the lemon wedges. Taste and adjust seasoning with a pinch more salt or pepper if needed.

While prawns are marinating or roasting, heat a large skillet or grill pan over medium-high heat. Brush both sides of sourdough slices lightly with olive oil. Place bread in the hot pan and toast 1–2 minutes per side, until golden and slightly crisp. Alternatively, grill the slices under the oven broiler for 1–2 minutes per side.

Rub one side of each toasted slice with a cut garlic clove (optional) for extra aroma. Arrange toasted sourdough on a serving platter.

Serve the roasted prawns hot on or beside the toasted sourdough. Spoon any extra garlic butter from the roasting pan over the prawns and bread so guests can dip. Garnish with extra parsley and lemon wedges on the side.

Enjoy immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the prawns.