Roasted Prawns with Bell Pepper
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Roasted Prawns with Bell Pepper is a simple seafood dish combining large prawns with colourful red and yellow bell peppers, garlic, olive oil and white wine. The prawns are seasoned with smoked paprika, red pepper flakes and lemon juice, then finished with fresh parsley. This recipe takes just 15 minutes to prepare and 20 minutes to cook, making it ideal for a quick weeknight dinner or impressive entertaining.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 2red bell pepper(cut into 1-inch chunks)
- 1yellow bell pepper(cut into 1-inch chunks)
- 5garlic cloves(minced)
- 3 tablespoonsolive oil
- 118 mlwhite wine
- 1 teaspoonsmoked paprika
- ¼ teaspoonred pepper flakes
- 2 tablespoonslemon juice
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Preheat your oven to 425°F and arrange a large baking sheet on the middle rack.
Tip: Allow the pan to heat for 5 minutes after preheating for better browning.
- 2
In a large bowl, combine the prawns and bell peppers with minced garlic, olive oil, smoked paprika, red pepper flakes, salt, and black pepper. Toss everything together until evenly coated.
Tip: Don't over-mix to avoid breaking the delicate prawns.
- 3
Carefully transfer the prawn and pepper mixture to the preheated baking sheet, spreading it in a single layer.
Tip: Use a kitchen towel to handle the hot pan safely.
- 4
Roast for 10 minutes until the prawns begin to turn pink and the peppers start to soften.
- 5
Remove the baking sheet from the oven and pour the white wine over the prawns and peppers, stirring gently to combine.
Tip: The wine will create a light pan sauce that flavors everything beautifully.
- 6
Return to the oven and roast for another 8-10 minutes until the prawns are fully opaque and cooked through.
Tip: Prawns are done when they curve into an 'C' shape and feel firm.
- 7
Drizzle the lemon juice over the top and toss gently to coat.
- 8
Garnish with fresh chopped parsley and serve immediately with crusty bread or over rice.
Tip: The pan sauce is too good to waste, so make sure to scoop it all onto plates.
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