Roasted Prawns with Cucumber
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Succulent garlic and herb-roasted prawns paired with crisp cucumber ribbons, finished with a bright lemon-dill dressing for a light yet satisfying dish.
Ella x
Ingredients
- ¾ kglarge prawns(peeled and deveined)
- 2 wholecucumber(cut into ribbons with a mandoline or vegetable peeler)
- 4garlic cloves(minced)
- 3 tbspfresh dill(chopped)
- 5 tbspextra virgin olive oil
- 3 tbspfresh lemon juice
- ½ tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper
- 2 tspfresh thyme(dried or fresh)
- 1 wholelemon zest(from 1 lemon)
- 59 mlgreek yogurt(optional, for creaminess)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the prawns dry with paper towels to ensure they roast properly rather than steam.
Tip: Dry prawns will develop a golden crust when roasted, enhancing flavor and texture.
- 2
In a small bowl, combine minced garlic, 3 tablespoons olive oil, lemon juice, lemon zest, dill, thyme, red chili flakes, salt, and pepper to create a marinade.
Tip: Prepare this mixture while the oven preheats to save time.
- 3
Place prawns on a large baking sheet and pour the marinade over them, tossing gently to coat all pieces evenly. Spread them in a single layer.
Tip: Don't overcrowd the pan; use two baking sheets if needed for better roasting.
- 4
Roast the prawns in the preheated oven for 10-12 minutes until they turn pink and opaque, stirring halfway through cooking.
Tip: Overcooked prawns become rubbery, so watch them carefully during the final minutes.
- 5
While prawns roast, prepare the cucumber ribbons and arrange them on a serving platter, drizzling with remaining 2 tablespoons olive oil, salt, and pepper.
Tip: Cucumber can be prepared ahead and chilled until serving time.
- 6
Remove prawns from the oven and let cool for 2 minutes. Transfer the roasted prawns and their pan juices over the cucumber ribbons.
Tip: The warm pan juices will lightly warm the cucumber while maintaining its crispness.
- 7
Garnish with additional fresh dill and lemon zest. Serve immediately with crusty bread or over a bed of couscous if desired.
Tip: A dollop of Greek yogurt mixed with lemon can be served on the side for added richness.
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