Baked white prawns are one of those simple recipes I love making to share without complicating things in the kitchen. They just need a dressing of garlic, parsley, extra virgin olive oil, and salt—just enough to complement the seafood's flavour without overpowering it. With 10 minutes of prep and another 10 in the oven, I have a starter for four ready to go.
If you are looking for a way to cook white prawns without having to stand over a griddle, this oven method is perfect. I arrange the prawns in a single layer without crowding them so they cook evenly, keeping an eye on them so they do not dry out. I like to serve them freshly made, either as an appetiser or to kick off a special meal.
To complete a seafood spread, I suggest my Baked razor clams and Mussels with pesto, two great options to share around the table.
Yes, but thaw them first in the fridge in a dish or colander that catches the excess water. Then drain and dry them thoroughly with paper towels so they do not release too much liquid onto the baking tray.
Yes, the same garlic and parsley dressing works wonderfully with red prawns too. Just adjust the cooking time if they are a different size, rather than sticking strictly to 10 minutes.
Keep them in an airtight container in the fridge within two hours of cooking and eat within one to two days. If reheating, do so very gently and just until warm so they do not dry out.
