Roasted Prawns with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes, which means you can have restaurant quality food on the table before you know it. The prawns are plump and succulent when roasted, while the fresh spinach wilts into this gorgeous garlicky bed that's packed with iron and nutrients. A little panko breadcrumb topping adds the most wonderful crispy texture, and the white wine brings everything together with such elegance. Best of all, it's incredibly simple to pull off even if you're not an experienced cook, and it won't break the bank either.
Ella x
Ingredients
- 1 kglarge prawns(peeled and deveined)
- 400 gfresh spinach(loosely packed)
- 5garlic cloves(minced)
- 4 tbspextra virgin olive oil
- 75 gpanko breadcrumbs
- 2 tbspbutter
- 1lemon(halved)
- 1 tspred chili flakes
- 1 tspsea salt
- ½ tspblack pepper(freshly ground)
- 100 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Pat the prawns dry with paper towels and season generously with salt and pepper on both sides.
Tip: Drying the prawns helps them develop a better sear and prevents them from becoming watery.
- 2
In a large oven-safe skillet, heat 2 tbsp of olive oil over medium-high heat. Working in batches if necessary, sear the prawns for 1-2 minutes per side until they turn pink, then transfer to a plate.
Tip: Don't overcrowd the pan; this ensures proper browning rather than steaming.
- 3
In the same skillet, add the remaining 2 tbsp of olive oil and melt in 1 tbsp of butter. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
Tip: Watch the garlic carefully to prevent burning, which would make it bitter.
- 4
Add the fresh spinach to the skillet in batches, stirring until each batch wilts before adding more. This should take about 3-4 minutes total. Season with a pinch of salt and pepper.
Tip: Adding spinach gradually prevents overflow and ensures even cooking.
- 5
Pour the white wine into the skillet and let it simmer for 1 minute, scraping up any browned bits from the bottom. Return the seared prawns to the skillet, nestling them into the spinach.
Tip: This deglazing process captures all the flavorful caramelized bits left from searing.
- 6
In a small bowl, combine the panko breadcrumbs with the remaining 1 tbsp of butter (melted), chili flakes, and a pinch of salt. Sprinkle this mixture evenly over the prawns and spinach.
Tip: The buttered panko will toast and become golden-brown, adding wonderful texture.
- 7
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the panko is golden brown and the prawns are cooked through.
Tip: The prawns are done when they're opaque and firm to the touch; avoid overcooking as they'll become tough.
- 8
Remove from the oven and squeeze fresh lemon juice over the entire dish. Drizzle with chili oil if desired, and serve immediately while hot.
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