Roasted Prawns with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Succulent garlic-infused prawns paired with caramelized roasted beetroot, finished with a balsamic glaze and fresh herbs for an elegant yet simple seafood dish.
Ella x
Ingredients
- 600 glarge prawns(peeled and deveined)
- 3beetroot(medium-sized, cut into wedges)
- 5garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 2 tbspbalsamic vinegar
- 2 tspfresh thyme(dried or 1 tbsp fresh)
- 1 tspsea salt
- ½ tspblack pepper
- 1lemon(zest and juice)
- 2 tbspfresh parsley(chopped)
- ¼ tspred chilli flakes
Detail level
Instructions
- 1
Preheat oven to 200°C (180°C fan). Toss beetroot wedges with 2 tbsp olive oil, half the minced garlic, thyme, salt, and pepper on a baking tray. Roast for 20 minutes until tender and caramelized.
Tip: Cut beetroot pieces similarly sized so they cook evenly.
- 2
While beetroot roasts, pat prawns dry with paper towels. This helps them develop a better crust when roasting.
Tip: Dry prawns prevent excess moisture that would steam rather than roast them.
- 3
In a bowl, combine prawns with remaining 2 tbsp olive oil, remaining garlic, lemon zest, chilli flakes, salt, and pepper. Toss gently to coat evenly.
Tip: Don't over-toss as prawns are delicate and can break apart.
- 4
Push roasted beetroot to the sides of the baking tray and arrange prawns in the centre. Return to oven for 5-7 minutes until prawns turn pink and opaque.
Tip: Prawns cook quickly, so don't leave them unattended to avoid overcooking.
- 5
Remove from oven and drizzle the entire tray with balsamic vinegar and fresh lemon juice. Toss gently to combine flavours.
Tip: The warm ingredients will help the balsamic vinegar caramelize slightly.
- 6
Transfer to a serving platter and garnish generously with fresh chopped parsley. Serve immediately while warm.
Tip: Fresh herbs added at the end brighten the dish and add colour contrast.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.