Ingredients:

  • Non-stick cooking spray (or 1 Tbsp additional oil)
  • 1 lb (450 g) Large Prawns (or Shrimp), peeled and deveined, tails left on
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 4 large cloves Fresh Garlic, finely minced or grated
  • Zest of 1 large Lemon
  • 3 tablespoons (45 ml) Lemon Juice
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 1/4 cup (60 ml) Dry White Wine OR Chicken Stock (optional)
  • 2 tablespoons (30 g) Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Preheat and Prepare the Pan: Set the oven temperature to 425°F (220°C). Line a heavy-duty rimmed baking sheet with parchment paper or foil and lightly spray with oil. Place the prepared baking sheet into the oven during the last 5 minutes of preheating to ensure searing.
  2. Prep the Prawns and Marinade: Pat the prawns very dry with paper towels—this is crucial to prevent steaming. In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, oregano, red pepper flakes, salt, and pepper.
  3. Toss: Add the dried prawns to the marinade. Toss thoroughly until every prawn is evenly coated. Do not marinate for longer than 30 minutes, as the acid can start to 'cook' the protein.
  4. Roast the Prawns: Carefully remove the hot pan from the oven. Arrange the marinated prawns on the hot pan in a single layer, ensuring there is space between each prawn. Return the pan to the oven and roast for 6 to 8 minutes, until they turn opaque pink and curl into a loose 'C' shape.
  5. Finish and Serve: Remove the pan from the oven. If using the optional wine or stock, pour it carefully over the hot pan to deglaze and lift the flavor residue. Squeeze the 3 tablespoons of fresh lemon juice over the hot prawns and pan sauce. Transfer the prawns and the pan sauce to a serving platter and sprinkle generously with fresh chopped parsley. Serve immediately.