Broiled Lemon and Garlic Tiger Prawns

    (124)
    15 mins

    This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.


    117 people made this

    Ingredients
    Serves: 6 

    • 680 g tiger prawns, peeled and deveined
    • 225 g butter
    • 3 g minced garlic
    • 20 ml lemon juice
    • 15 g grated Parmesan cheese

    Directions
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.
    2. In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.
    3. Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

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    Reviews and ratings
    Global ratings:
    (124)

    Reviews in English (93)

    by
    92

    Excellent! Instead of putting it on a pan, try putting the shrimp in separate cups made of aluminum foil. Pour in the butter mixture and broil. The aluminum foil kept in all the sweet juices from the shrimp! Yummm!  -  04 Oct 2005  (Review from Allrecipes US | Canada)

    by
    68

    I can't get enough of these. They are far better than any prawns i've ever had at a restaurant. I make the sauce in the microwave, and don't usually need it to dip them in after. also, i find it a lot easier to make them assembly line style - dunk in the sauce, then flop each side on a plate of parmesan, then put them on a broiling rack. They come out perfect every time.  -  12 Feb 2005  (Review from Allrecipes US | Canada)

    by
    54

    Bon appetite! I didn't know what to do with all these prawns my husband brought home, and I have to admit, I was getting tired of butterflying all those shrimp, but the result was worth it. I can't wait to make some more. 1/2 as much butter next time though, I had a lot wasted. I may switch to part olive oil also to make it healthier.  -  01 Feb 2003  (Review from Allrecipes US | Canada)

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