Baked Garlic Prawns Recipe
You’ve likely encountered garlic prawns on restaurant menus, but creating this Mediterranean favorite at home will transform your approach to seafood. The combination of plump, succulent prawns with the aromatic intensity of garlic creates a dish that’s both sophisticated and remarkably simple. While many versions call for pan-frying, the baked method allows you to achieve that perfect texture without hovering over the stove. There’s more to this classic than meets the eye, from selecting the right prawns to mastering the garlic-to-oil ratio that professional chefs swear by. Let’s uncover what makes this dish truly exceptional.
Overview
- Prawns are baked at 180°C in olive oil and garlic until pink and cooked through, typically taking 8-10 minutes.
- Key ingredients include large prawns, fresh garlic cloves, olive oil, parsley, and lemon for a Mediterranean-style dish.
- Prawns should be peeled, deveined, and patted dry before baking to ensure proper cooking and flavor absorption.
- Avoid overcrowding the baking dish to ensure prawns cook evenly and develop a nice golden color.
- Season prawns with sea salt, black pepper, and red pepper flakes before baking, finishing with fresh parsley and lemon juice.
A Mediterranean Classic
Mediterranean Baked Garlic Prawns
This classic Mediterranean dish celebrates the region’s love for simple, flavorful seafood preparations. Succulent prawns are bathed in garlic-infused olive oil and fresh herbs, creating a dish that’s both elegant and rustic. Traditional in coastal towns from Spain to Greece, this recipe represents centuries of Mediterranean cooking tradition, where quality ingredients and precise technique combine to create exceptional flavors.
Ingredients
- 500g large prawns, peeled and deveined
- 6 cloves garlic, finely minced
- 60ml extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter (optional)
Instructions
- Preheat oven to 180°C (356°F)
- Clean and pat dry prawns, removing shells but leaving tails intact
- In an earthenware dish, combine olive oil, minced garlic, and red pepper flakes
- Arrange prawns in a single layer in the dish
- Season with salt and black pepper
- Bake for 12-15 minutes until prawns turn pink and curl slightly
- Remove from oven and add lemon juice and fresh parsley
- Optional: stir in butter for extra richness
- Serve immediately with crusty bread
Top Tips
- Choose fresh prawns with firm, translucent flesh
- Don’t overcrowd the baking dish to ensure even cooking
- Monitor prawns carefully as overcooking will make them tough
- Use high-quality olive oil for best flavor
- Let prawns reach room temperature before cooking
- Save prawn shells to make seafood stock
Variations
- Spanish Style: Add smoked paprika and sherry
- Greek Version: Include crumbled feta and oregano
- Spicy Alternative: Double the red pepper flakes and add cayenne
- Herb-Forward: Add fresh basil, thyme, and rosemary
- Wine-Based: Include white wine in the cooking liquid
Nutritional Guide
Per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 24g |
| Fat | 19g |
| Carbohydrates | 3g |
| Sodium | 450mg |
Low in carbohydrates and high in protein, this dish provides healthy omega-3 fatty acids and essential minerals. The olive oil adds heart-healthy monounsaturated fats, while garlic offers immune-boosting properties.
Frequently Asked Questions
Can I Use Frozen Prawns Instead of Fresh Ones?
Yes, you can use frozen prawns, but you’ll need to thaw them completely and pat them dry first. While fresh prawns offer better texture, properly defrosted frozen ones work well if you’re mindful of moisture control.
How Long Can I Store Leftover Baked Garlic Prawns?
You’ll want to store your leftovers in an airtight container in the fridge for up to 2 days. For longer storage, you’re better off freezing them immediately after cooling, where they’ll last 2-3 months.
What’s the Best Way to Clean and Devein Prawns?
Start by removing the shell from head to tail. Make a shallow cut along the back, lift out the dark vein. You’ll want to rinse them under cold water before cooking them.
Is It Necessary to Remove the Prawn Heads Before Baking?
While there’s ongoing head-on debate, you don’t need to remove prawn heads before baking. Like the shell-on controversy, it’s your choice. Heads actually add flavor and keep moisture, though they’re easier to eat removed.
Which White Wine Varieties Work Best for This Dish?
You’ll find Chardonnay pairing perfectly with this dish, as its buttery notes complement the garlic. For a crisper alternative, try Sauvignon Blanc, which offers bright citrus notes that’ll enhance the prawns’ natural sweetness.
Before You Go
In this Mediterranean classic, you’ll find a harmonious blend of precisely cooked prawns with their characteristic snap and firm texture. The infusion of minced garlic at 2-3 cloves per 500g creates an aromatic profile that’s complemented by the calculated addition of red pepper flakes (1/4 tsp). When baked at 200°C for 8-10 minutes, you’ll achieve the best protein denaturation while maintaining the prawns’ succulent interior.
