Roasted Butterflied Prawns In Garlic Recipe

I am excited by this creation featuring succulent prawns bathed in garlic-parsley butter enhanced by bright lemon zest and juice. Every bite delivers a harmonious blend of flavors that transforms cooking into art, reminiscent of my cherished Shrimp Recipes moments. This dish truly ignites curiosity and invites you to indulge.

I recently cooked up one of my favorite seafood dishes that I think you’ll really enjoy. I started with 1 lb of large, fresh prawns that I peeled, deveined and butterflied, making sure that every bite was packed with flavor.

I mixed in 4 cloves of minced garlic with 4 tbsp of unsalted butter softened right out of the fridge. Then I tossed in some 2 tbsp of roughly chopped fresh parsley and the zest of 1 lemon.

Squeezing in the juice of 1/2 lemon really brought everything together. Of course, I seasoned it with salt and freshly ground black pepper to taste and even added a pinch of red pepper flakes for that slight kick if you like a bit of heat.

I’ve always loved experimenting with prawn recipes and food presentation styles from inspirations like God Mat and Makanan Dan Minuman. This dish is a fresh take on seafood dishes that feels new every time.

Enjoy!

Why I Like this Recipe

I really love this recipe because first, the garlic-parsley butter totally transforms the prawns into something mouthwateringly delicious; it makes every bite burst with flavor. Second, I like that it’s super simple to throw together, so even on busy nights i dont have to stress about cooking an elaborate meal. Third, I appreciate how versatile it is – I can add a pinch of red pepper flakes when im in the mood for a little heat or extra olive oil if i need some more moisture, which makes the dish my own every time. Lastly, the lemon zest and juice give it a fun, fresh kick that balances out the richness of the butter perfectly.

Ingredients

Cooking is all about balancing flavors so yall know every ingredient matters.

This Roasted Butterflied Prawns in Garlic recipe packs a punch.

The prawns bring protein, garlic offers a burst of flavor, butter gives creaminess, lemon adds tangy zest, and parsley delivers a fresh note to the dish.

Try it and see how each element shines.

• Prawns: Rich in lean protein plus essential minerals for a satisfying seafood dish.
• Garlic: Bursting with bold flavor, it may boost immunity and aroma.
• Butter: Provides creamy texture and rich taste while adding needed fats.
• Lemon: Adds tangy sourness and vitamin C that lifts the dish.
• Parsley: Fresh herb with vitamins and fiber that brightens the flavor.

Ingredient Quantities

• 1 lb large prawns, peeled, deveined and butterflied
• 4 cloves garlic, minced (use more if you really love garlic)
• 4 tbsp unsalted butter, softened at room temp
• 2 tbsp fresh parsley, roughly chopped
• Zest of 1 lemon
• Juice of 1/2 lemon (or adjust to your taste)
• Salt to taste
• Freshly ground black pepper to taste
• Optional: a pinch of red pepper flakes if you like a bit of heat
• Optional: a drizzle of olive oil if you need a little extra moisture

How to Make this

1. Preheat your oven to 400°F while you get everything ready.

2. In a bowl mix the butter, minced garlic, chopped parsley, lemon zest, lemon juice, salt, and freshly ground black pepper. Add a pinch of red pepper flakes and a drizzle of olive oil if you really want a bit of heat or extra moisture.

3. Make sure your prawns are dry; if not, pat them with paper towels.

4. Toss the butter garlic mix with the butterflied prawns in the bowl, making sure every prawn is evenly coated.

5. Spread the prawns out on a baking sheet in one layer so they cook evenly.

6. Roast in the preheated oven for about 8-10 minutes, or until the prawns turn pink and are fully cooked in the middle.

7. Take them out of the oven and let them rest for a minute before serving. Enjoy your roasted garlic-parsley butter prawns!

Equipment Needed

1. Oven – You need it preheated to 400°F for roasting the prawns
2. Mixing bowl – For combining the butter, garlic, parsley, lemon zest & juice, salt, pepper and any extras
3. Measuring spoons – To accurately measure butter, lemon juice, salt and pepper
4. Knife – For mincing garlic and chopping parsley
5. Cutting board – Essential for safely cutting garlic and parsley
6. Paper towels – To pat the prawns dry if necessary
7. Baking sheet – To lay out the prawns in one layer for even cooking
8. Spoon or spatula – For mixing the prawns with the butter garlic blend

FAQ

Roasted Butterflied Prawns In Garlic Recipe Substitutions and Variations

• If you can’t find large prawns, try using jumbo shrimp instead. They work just as well in flavor and texture.
• Fresh garlic can be swapped with about 1/2 teaspoon of garlic powder or a teaspoon of garlic paste if you’re in a pinch.
• If unsalted butter isn’t available, a high-quality olive oil or even clarified butter can be a great substitute for that rich flavor.
• Out of fresh parsley? Fresh basil or cilantro can add a nice twist to the dish, just chop them roughly before tossing in.
• If you run out of lemons, a splash of lime juice along with a bit of lime zest can give you that citrusy tang you need.

Pro Tips

1. Make sure to pat the prawns really dry and check that they are evenly coated with the butter garlic mix so they cook evenly – if they are too wet, they’ll steam instead of roasting giving a soggy texture.
2. Let the butter mixture sit for about 5 minutes before tossing with the prawns so the flavors get a chance to meld together; plus it really boosts the garlic and lemon zest taste.
3. Don’t overcrowd the baking sheet so the prawns get plenty of room to cook properly; if they’re packed too tight, some might remain undercooked while others are overdone.
4. Feel free to adjust the heat level by adding a pinch more red pepper flakes or a splash more olive oil; trust your taste buds and experiment a bit for that perfect balance.