Roasted Prawns with Chilli Gremolata

Ingredients for Roasted Prawns with Chilli Gremolata

• 2 red serrano or Fresno chillies, with seeds, halved lengthwise

• 6 garlic cloves, thinly sliced

• 2 bay leaves

• 1/2 cup olive oil

• 675g large prawns, peeled, deveined

• 1 lemon, cut into wedges

• 1 red serrano or Fresno chilli, seeds removed if desired, finely chopped

• 1 garlic clove, finely grated

• 1/4 cup chopped fresh coriander

• 1/4 cup chopped fresh flat-leaf parsley

• 1 tablespoon finely grated lemon zest

• 1 tablespoon olive oil

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

How to make Roasted Prawns with Chilli Gremolata

Preheat oven to 232°C. Heat chillies, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chilli oil from heat.

Toss prawns and chilli oil in a 3-quart baking dish; roast, turning halfway through, until prawns are cooked through, 8–10 minutes.

Mix chilli, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over prawns; top with gremolata.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.