Parmesan lemon garlic prawns

    30 min

    Prawns sprinkled with lemon juice coated in a garlic Parmesan seasoning mixture, then fried to flavourful golden perfection. Serve over steamed rice with roasted asparagus and fresh tomato slices or a fresh rocket salad.

    24 people made this

    Serves: 6 

    • 40 large prawns, peeled and deveined
    • 3 tablespoons garlic granules, divided
    • 3 tablespoons salt, divided
    • 3 tablespoons ground black pepper, divided
    • 1 tablespoon lemon juice
    • 5 tablespoons grated Parmesan cheese
    • 60g plain flour
    • 5 tablespoons vegetable oil for frying

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Season the prawns with 1/2 teaspoon each of garlic granules, salt and pepper. Sprinkle prawns with lemon juice, then roll in grated Parmesan.
    2. Shake the remaining garlic granules, salt and pepper together with flour in a plastic bag. Add seasoned prawns to bag; close the bag and shake to coat prawns.
    3. Heat oil in a large frying pan over medium-high heat. Add prawns and fry until golden and cooked through, about 2 minutes per side. Remove to kitchen paper to drain; serve hot.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (8)


    i made this recipe for my family yesterday, and it is one of the best things i ever tasted. i used scallops instead of shrimp because my mom doesn't eat shrimp and it worked very well. the parmesan was a really nice touch, it added a little tang. the recipes also really packs a mouthful of flavor, which makes it go really well with white rice.  -  26 Aug 2008  (Review from Allrecipes US | Canada)


    I tried this recipe and loved it. I like the crunchy taste to it.  -  07 May 2009  (Review from Allrecipes US | Canada)


    This an excellent recipe the taste is great. I only wish there was a tiny bit more of a crust on the shrimp. Next time I will dip them in a bit of egg before shaking. I added the Parmesan cheese to the bread crumb mixture which helped.  -  11 Sep 2008  (Review from Allrecipes US | Canada)