Roasted Butterflied Tiger Prawns in Garlic Butter

10 minutes
Amount Per Serving: Calories 251kcal; Carbohydrates 2g; Protein 2g; Fat 25g; Cholesterol 45mg; Sodium 170mg; Potassium 56mg; Calcium 17mg; Iron 1mg
This is an amazing dish for garlic lovers. You need a lot of crusty bread to absorb the delicious juices.
1 rating
layout 0 comment


  • 700g of raw, shell-on large tiger prawns
  • 4 cloves garlic, crushed
  • 75g softened butter
  • 1 tablespoon chopped fresh parsley
  • grated lemon zest
  • ½ lemon, juiced
  • salt and black pepper to taste
  • For serving:
  • 1 spoonful chopped fresh parsley
  • lemon wedges


  • Preheat the oven to 200°C. Grease a baking sheet with cooking oil and set it aside.

  • Rinse prawns under cool running water and dry them off using a clean kitchen towel.

  • To butterfly tiger prawns pull down the prawns’ tails until they break. Using a paring knife, cut the back of each prawn from its head to its tail through the middle of its body and along the inside curve of the top shell; open like a book.

  • Then pull off and discard shells, devein and wash prawns with cold running water. Pat dry with paper towels or leave to drain for several minutes before roasting in butter.

  • In another bowl mix garlic, lemon juice, softened butter and herbs together using a spoon or hand blender until well combined. Season to taste with salt and pepper. Set aside.

  • Place prawns on the prepared baking sheet, with the head facing down and the tail facing up.

  • Gently brush the garlic butter over the prawns in an even distribution.

  • Transfer the pan to the oven and roast for 7-8 minutes or until cooked through.

  • Serving Suggestions: Serve immediately, sprinkled with parsley and lemon wedges on the side.

Frozen Prawns Products