Roasted Prawns with Broccoli
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent garlic and lemon-infused prawns paired with charred broccoli florets, finished with a drizzle of chili oil for a restaurant-quality dish that's ready in under 45 minutes.
Ella x
Ingredients
- 500 glarge prawns(peeled and deveined)
- 400 gbroccoli florets(cut into bite-sized pieces)
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 4 tbspextra virgin olive oil
- 1 tspchili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 2 tbspfresh parsley(chopped)
- 2 tbspunsalted butter
- 3 tbspwhite wine(dry)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Tip: A hot oven ensures the prawns cook quickly and the broccoli gets nice charred edges.
- 2
In a large bowl, combine the peeled prawns with minced garlic, lemon zest, lemon juice, 2 tbsp olive oil, chili flakes, salt, and pepper. Toss gently to coat evenly.
Tip: Don't overwork the prawns as they can become tough. Mix just until coated.
- 3
Spread the broccoli florets on one side of the prepared baking sheet. Drizzle with remaining 2 tbsp olive oil and season with a pinch of salt and pepper.
Tip: Arrange broccoli in a single layer for even roasting.
- 4
Nestle the marinated prawns among the broccoli, creating space so they cook evenly without crowding.
Tip: Leave some gaps between pieces to allow heat circulation.
- 5
Dot the prawns with small pieces of butter and pour the white wine around the sheet (not directly on the ingredients).
Tip: The wine will create steam that keeps the prawns moist while roasting.
- 6
Roast in the preheated oven for 15-18 minutes, until the prawns turn pink and opaque, and the broccoli is tender with slightly charred edges.
Tip: Prawns are done when they've curled and changed color completely; don't overcook or they'll become rubbery.
- 7
Remove from the oven and transfer to a serving platter. Drizzle any pan juices over the dish and garnish generously with fresh chopped parsley.
Tip: The pan juices are packed with flavor—don't waste them!
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