Butter. Garlic. Jumbo prawns. Crispy parmesan-panko topping. White wine. Lemon. If you’re not already preheating your oven, you’re stronger than I am.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, I didn’t mean to make a recipe people would start requesting for special occasions. Honestly, I was just trying to use up some prawns I’d panic-bought during a seafood sale. You ever do that? See a good deal and suddenly decide you’re the kind of person who makes seafood regularly? Yeah, me too.
It was a Tuesday. I was half-watching a cooking show, trying not to burn toast, when someone mentioned garlic butter and prawns in the same sentence. And something in my lizard brain was like, “DO THAT.” So I did. Only I didn’t have a grill. Or skewers. Or time to do anything elaborate. So I baked it. Threw in some white wine I wasn’t gonna drink (no judgment—it was a bit vinegary), added panko and parmesan because I wanted crunch, and… well. Here we are.
Now, these Baked Butter Garlic Prawns have been through birthdays, random Tuesdays, even one awkward dinner party where I served them with a side of existential dread and they still got compliments. They’ve never let me down, and I don’t say that lightly.
Why You’ll Love This Baked Butter Garlic Prawns Recipe?
Let me break this down in a way that makes sense after a long day:
- They’re weirdly easy.
You’d think something with prawns, wine, and a crispy topping would require a whole production, right? Nope. It’s like, mix stuff in a pan, bake, eat. That’s the vibe. - The flavor combo? Ridiculous.
Garlic and butter already do most of the heavy lifting, but when they get cozy with lemon juice and white wine? It’s like a seafood spa day. For your tastebuds. - That topping though.
I don’t even have words. Crunchy, cheesy, a little salty. It’s like garlic bread had a torrid love affair with shrimp and this was the delicious result. - Feeds your inner show-off.
Not saying you should brag, but if you serve this, someone will definitely ask you for the recipe. Be mysterious about it. Say it’s “just something you threw together.”
Ingredient Notes:
I feel like I should confess: I once made this with frozen shrimp and boxed wine. And it still rocked. So yeah, this is a “use what you’ve got” kind of recipe. But here’s what I aim to use:
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Jumbo prawns or shrimp: Bigger ones don’t dry out. Also, they just look cooler.
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Butter: Unsalted, because parmesan already brings the saltiness. And I’m not tryna puff up like a pufferfish.
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Garlic: Fresh, obviously. Jarred will do in a pinch, but it’s kinda like watching a movie on mute. Something’s missing.
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White wine: Dry works best. Chardonnay is solid. Sauvignon Blanc if you’re feeling zesty.
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Lemon juice: Brightens things up. You can skip it, but… don’t.
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Panko breadcrumbs: Not regular ones. Trust me. Panko’s crunchier. And crunch = joy.
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Parmesan: Freshly shredded if you can. The pre-grated stuff clumps weird.
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Olive oil, salt, pepper: Basics. Don’t overthink it.
How To Make Baked Butter Garlic Prawns?
This is how I do it. Sometimes I forget a step, sometimes I double the garlic on purpose. It always works out.
Step 1: Oven on.
220°C or 430°F. Let it heat up while you pretend you’re a Food Network star.
Step 2: Wine + butter = sauce base.
Mix half your melted butter and the wine in a baking pan. 9×13-ish. Doesn’t need to be perfect. Stick it in the oven for about 10 minutes to reduce. Feels fancy, but mostly it just smells really good.
Step 3: Prawn party.
Toss the prawns with the rest of the melted butter, garlic, lemon juice, salt, pepper. Don’t freak out if the butter re-solidifies a bit. It’s science. Or fridge logic. Either way, it melts again later.
Step 4: Topping time.
Mix panko, parmesan, a dash of salt, and a little olive oil. You want it to clump slightly, like wet sand. But delicious.
Step 5: Layer like you mean it.
Take the hot pan out. Spread the prawns in a single layer. Dump the topping all over them. Be generous. This is not the time for dainty sprinkles.
Step 6: Bake and then broil.
12 minutes in the oven. Then switch to broil for a minute or two. Keep an eye on it, though—broilers are sneaky little chaos gremlins.
Want To Save This Recipe?
Step 7: Garnish (optional, but pretty).
Parsley, lemon wedges, maybe a drizzle of garlic butter if you’re feeling wild. Serve with bread. Don’t skip the bread. Never skip the bread.
Storage Options:
So here’s the thing. These are best fresh. No way around it. But if you must save them, store them in the fridge for a day or two. Reheat in the oven to keep the crunch.
Microwave? Meh. You can. But the topping gets soft and the prawns can go rubbery. So if that happens, just toss them into some buttered pasta and pretend it was your plan all along.
Variations and Substitutions:
Look, I’m not here to police your kitchen. Play around. Here are a few tweaks I’ve tried:
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No wine? Chicken broth. Or that veggie bouillon cube you forgot about.
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Spicy? Toss in some chili flakes. Or a swirl of hot sauce.
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No parmesan? Grated pecorino, aged cheddar, or nutritional yeast if you’re feeling planty.
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Breadcrumb rebellion? Ritz crackers or cornflakes. Seriously. It works.
What to Serve with Baked Butter Garlic Prawns?
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Crusty bread. Non-negotiable. You need it to mop up the sauce.
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Simple salad. Arugula + lemon + olive oil = balance.
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Steamed rice. Or orzo. Something to catch the sauce.
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Wine. Hopefully not the same bottle you dumped into the baking pan, but hey—you do you.
Frequently Asked Questions:
Can I use frozen prawns?
Yes. Just defrost and pat ‘em dry. Wet prawns = watery dish = sadness.
Can I prep this ahead?
Yes-ish. You can mix the topping and prep the prawns early. Just assemble and bake when ready.
No panko?
Use regular breadcrumbs in a pinch, but maybe toast them first to fake the crunch.
So yeah. That’s the whole story of how Baked Butter Garlic Prawns went from “what do I do with this seafood?” to “please bring those prawn things to every gathering ever.” Try it. Tweak it. Make it yours. Just don’t skip the bread.
And hey—if you do make them, I wanna know! Tag me, email me, send a carrier pigeon. Just gimme those crunchy prawn pics.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Baked Butter Garlic Prawns
Ingredients
- 500 grams/1 pound jumbo prawns/shrimp peeled and deveined
- 3/4 c dry white wine substitute: chicken broth
- 75 g/5 tablespoons unsalted butter melted
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Crunchy Topping:
- 3/4 c panko breadcrumbs
- 1/4 c parmesan finely shredded
- 1/4 teaspoon salt
- 1.5 tablespoons olive oil
Garnish:
- Finely chopped parsley
- Lemon slices
Instructions
- Preheat the Oven: Heat your oven to 220°C/430°F.
- Prepare the Sauce: In a 9 x 13-inch baking pan, combine half of the melted butter with the white wine. Place the pan in the oven for 10 minutes to allow the mixture to reduce.
- Prepare the Prawns: In a bowl, toss the prawns with the remaining butter, minced garlic, lemon juice, salt, and pepper. It's okay if the butter solidifies upon contact with the prawns.
- Make the Crunchy Topping: In a separate bowl, mix the panko breadcrumbs, shredded parmesan, salt, and olive oil until well combined.
- Assemble: Remove the pan from the oven. Spread the prawns in a single layer over the reduced sauce in the pan. Evenly sprinkle the breadcrumb mixture over the prawns.
- Bake: Place the pan back in the oven and bake for 12 minutes, or until the prawns are cooked through and the topping is golden.
- Broil: Switch the oven to broil and broil the prawns for 1-2 minutes to brown the topping slightly.
- Garnish and Serve: Remove from the oven, sprinkle with chopped parsley, and serve with lemon wedges on the side. Enjoy your delicious prawns with crusty bread to soak up the sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
