Baked Prawns with Lemon and Feta Recipe

If you’re looking for a dish that’s bright, fresh, and irresistibly flavorful, this Baked Prawns with Lemon and Feta Recipe is definitely one to try. It combines the sweetness of prawns with the tang of lemon and that creamy, salty punch from the feta—trust me, these flavors just sing together harmoniously. Whether you’re throwing together a quick weeknight dinner or impressing friends on the weekend, this recipe is a winner that feels both special and effortless.

What I love most about this Baked Prawns with Lemon and Feta Recipe is how it bakes quickly, which means minimal fuss but maximum flavor. Plus, all those simple ingredients—fresh tomatoes, garlic, oregano, and a zing of chili flakes—come together to create a luscious sauce that’s perfect for soaking up with crusty bread. I guarantee once you try this, it will become your go-to whenever you want seafood with a Mediterranean twist.

Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully chosen to balance each other out. The lemon brightens the dish, while the feta adds creaminess and saltiness, and the oregano brings that classic Mediterranean earthiness. When shopping, look for fresh, firm prawns and good-quality feta—it really makes a difference.

• Large raw prawns: Keep the tails on for easier handling and more flavor during baking.
• Vine tomatoes: Use ripe and juicy ones; they break down nicely to create a fresh sauce.
• Lemon (zest and juice): Fresh lemon is key here for bright citrus notes—not bottled.
• Olive oil: Go for extra virgin if you can, as it adds a lovely richness to the dish.
• Garlic (crushed): Crushing releases more flavor than chopping, trust me on this.
• Chilli flakes: Just a pinch adds enough kick without overpowering the prawns.
• Dried oregano: Sicilian oregano is ideal for authentic flavour, but any good oregano works.
• Sea salt and ground pepper: Season according to taste, but don’t be shy—seafood shines with proper seasoning.
• Feta cheese: Use firm feta, broken into chunks rather than crumbled, so it melts beautifully in the oven.
• Fresh parsley (to serve): Adds a fresh herbal finish and a splash of green for presentation.

Variations

I often like to tweak this recipe depending on the mood or occasion, and honestly, it’s so forgiving you can make it your own in lots of ways. Here are a couple of variations I’ve enjoyed that you might want to try yourself.

• Add fresh herbs: Sometimes I swap out oregano for fresh thyme or rosemary to give it a woodsy twist—both work beautifully with prawns.
• Make it spicy: If you’re a heat lover, I’ll add a little extra chili flakes or even some fresh sliced chili for more of a punch.
• Use other shellfish: I’ve made this with scallops or a mix of mussels for a seafood medley version that’s just as good.
• Go dairy-free: If you need it without feta, replace it with marinated olives or a sprinkle of toasted pine nuts for texture.

How to Make Baked Prawns with Lemon and Feta Recipe

Step 1: Prep Your Ingredients

Start by preheating your oven to about 200°C (400°F). While it heats up, roughly chop your vine tomatoes and crush the garlic cloves. Zest and juice your lemon, then break the feta into large chunks—not tiny crumbs—so it holds up better during baking. This little prep step sets you up for a stress-free cook later on.

Step 2: Assemble Your Baking Dish

In an oven-safe dish, toss the tomatoes with olive oil, garlic, chili flakes, oregano, lemon zest, salt, and pepper. Spread them out evenly, then nestle your prawns on top. Pour over the lemon juice, then scatter the feta chunks all over the prawns and tomatoes. Don’t be shy here; the feta is what gives this recipe its creamy, tangy heart.

Step 3: Bake Until Juicy and Tender

Pop the dish in the oven for about 15 minutes. You want the prawns cooked through—opaque and pink—but still juicy. The tomatoes should have softened down into a lightly saucy base, and the feta will be slightly golden and melty. I recommend checking at around 12 minutes just to make sure you don’t overcook the prawns; they can get rubbery if baked too long.

How to Serve Baked Prawns with Lemon and Feta Recipe

Garnishes

I always sprinkle chopped fresh parsley over the top right before serving—it adds such a lovely fresh note and a cheerful pop of color. Sometimes, if I’m feeling fancy, I add a few lemon wedges on the side for anyone who loves that extra zing.

Side Dishes

This dish shines with some simple sides. Crusty sourdough bread or garlic baguette is perfect for mopping up the juices. I also like it with a light couscous salad or a fresh green salad tossed in lemon vinaigrette to keep the meal balanced.

Creative Ways to Present

For a dinner party, I love serving this in individual small ramekins or mini baking dishes—makes it feel super special and elegant. Garnishing each with a sprig of parsley and a tiny lemon twist also makes the plate look gorgeous. Plus, it’s so handy for portion control!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be rare, this is so tasty!), store them in an airtight container in the fridge for up to two days. The prawns can get a bit firmer after refrigeration, but reheated gently they still taste great.

Freezing

Honestly, I don’t recommend freezing this dish because the texture of the prawns changes and the tomatoes lose their fresh brightness. It’s best enjoyed fresh or refrigerated and eaten within a couple of days.

Reheating

When reheating, I find warming it gently in the oven (around 150°C/300°F) for 10-15 minutes keeps the prawns tender. Avoid microwaving if you can, as it tends to make the prawns rubbery and the feta a bit grainy.

FAQs

Final Thoughts

This Baked Prawns with Lemon and Feta Recipe has quickly become one of those dishes I recommend whenever someone wants something fresh, simple, and packed with flavor. It feels fancy but is really straightforward—perfect for those times you want to treat yourself or guests without hours in the kitchen. I hope you enjoy making (and eating!) it as much as I do—don’t forget to grab some crusty bread to soak up every last bit of those delicious juices.

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