Crunchy Baked Prawns

    30 min

    A simple, yet delectable prawn dish. Prawns are topped white white and seasoned breadcrumbs, before being baked until crispy. Perfect for an appetiser. Serve with crusty bread rolls.

    39 people made this

    Serves: 4 

    • 675g raw prawns, peeled and deveined
    • 475ml dry white wine
    • 225g butter, melted
    • 2 cloves garlic, finely chopped
    • 1 pinch ground cayenne pepper
    • 1/2 teaspoon paprika
    • 60g fresh parsley, chopped
    • 215g fresh breadcrumbs

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease an 28x18cm or similar sized baking dish.
    2. Place prawns evenly in the baking dish. Pour wine over the top.
    3. Mix together butter, garlic, cayenne pepper, paprika, parsley and breadcrumbs. Sprinkle breadcrumb mixture over the prawns. Refrigerate now if desired.
    4. Bake in preheated oven for 20 minutes or until prawns are firm and topping is golden brown. Serve immediately.

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    Reviews in English (26)


    As others have noted, there is far too much wine called for in this recipe. If prepared as written, the shrimp would be swimming in it rather than being nicely baked. The amount of butter, on the other hand, is more flexible and depends on how you intend to serve this dish. Since I used this as a main course served over linguine, a little extra butter was nice. So, if one was to prepare this exactly as written it probably would be very disappointing, and only worthy of a weak three stars. Having said that, however, since recipes are only guides anyway, it would be a shame to knock this down a star or two just because of measurements easily adjusted to taste. I didn't measure at all - just arranged the shrimp in a baking dish I had greased with olive oil. Poured in just enough wine to basically cover the bottom of the dish, which I would guess was only a quarter of what was called for in the recipe. I crushed some croutons for the bread crumbs, then mixed them with enough melted butter, parsley, and garlic to the consistency I wanted, just so that it looked kind of like a coarse, wet sand. I dribbled a little extra melted butter around the shrimp in the dish, baked for the recommended baking time, arranged it over the linguine, and let me tell you it was five star delicious!  -  11 Oct 2009  (Review from Allrecipes US | Canada)


    The first time I made this recipe I made it with the white wine and I did not like the flavor. The next time I made it I used water in place of the wine and I loved it. Also I omitted the cayenne pepper and added just a little more garlic. Wonderful! Update: I made this again last night using chicken broth, one cup. It was great! I also add some fresh lemon juice to it before serving!  -  29 Oct 2003  (Review from Allrecipes US | Canada)


    This recipe as written is not worth five stars but with some simple additions it can be. Toast the bread crumbs first. Texture is better. Add less white wine (I recommend sherry) and lemon juice! Fresh lemon juice. Just squeeze half a lemon over the shrimp right before you serve it.  -  02 Jan 2007  (Review from Allrecipes US | Canada)