This is a family favorite for home movie night; it's quick and easy and kids like the 'finger food' style.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven on broiler setting. With a sharp knife, remove tails from prawns, and butterfly them from the underside. Arrange prawns on broiler pan.

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  • In a small saucepan, melt butter with garlic and lemon juice. Pour 1/4 cup butter mixture in a small bowl, and brush onto prawns. Sprinkle Parmesan cheese over shrimp.

  • Place broiler pan on top rack, and broil prawns for 4 to 5 minutes, or until done. Serve with remaining butter mixture for dipping.

Nutrition Facts

371.3 calories; protein 19.8g 40% DV; carbohydrates 0.6g; fat 32.4g 50% DV; cholesterol 256.1mg 85% DV; sodium 454.5mg 18% DV. Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2005
Excellent! Instead of putting it on a pan, try putting the shrimp in separate cups made of aluminum foil. Pour in the butter mixture and broil. The aluminum foil kept in all the sweet juices from the shrimp! Yummm! Read More
(94)

Most helpful critical review

Rating: 3 stars
02/15/2011
It's pretty good! Read More
(5)
130 Ratings
  • 5 star values: 91
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/04/2005
Excellent! Instead of putting it on a pan, try putting the shrimp in separate cups made of aluminum foil. Pour in the butter mixture and broil. The aluminum foil kept in all the sweet juices from the shrimp! Yummm! Read More
(94)
Rating: 5 stars
02/12/2005
I can't get enough of these. They are far better than any prawns i've ever had at a restaurant. I make the sauce in the microwave, and don't usually need it to dip them in after. also, i find it a lot easier to make them assembly line style - dunk in the sauce, then flop each side on a plate of parmesan, then put them on a broiling rack. They come out perfect every time. Read More
(72)
Rating: 5 stars
09/09/2003
Bon appetite! I didn't know what to do with all these prawns my husband brought home, and I have to admit, I was getting tired of butterflying all those shrimp, but the result was worth it. I can't wait to make some more. 1/2 as much butter next time though, I had a lot wasted. I may switch to part olive oil also to make it healthier. Read More
(59)
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Rating: 5 stars
08/03/2003
This recipe was very easy quick and delicious. I love garlic so I added a little more than the recipe asked for and I put some of the pieces of garlic on the shrimp after I brushed them with the butter for a little extra flavor. I didn't eat them as an appetizer though it was great with pasta and also great w/steamed rice it had lots of flavor. Read More
(49)
Rating: 4 stars
08/21/2003
I made these last night to go with the Almond Crusted Halibut on this sight and they were really good. I followed the recipe to a T and they came out pretty raw in the center. I used the Giant Tiger Prawns and I think that this wasn't enought time for the size of them in the broiler. Maybe 6-7 minutes next time. THe parmesean cheese was awesome on them.. I'd even add more next time I do this recipe.:) Read More
(26)
Rating: 5 stars
06/27/2003
OOOOOOH YEAAAAAAAAAAAH!!!!!!!!!!!!!! Read More
(19)
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Rating: 5 stars
07/02/2009
I butterflied them stuck them in a grill basket and grilled them. I grilled them shell side up first and brushed the butter mixture on them when I turned them over. The shell cradled the butter mixture and the prawns where fabulous. I didn't use the parmesan and they were still great. Read More
(17)
Rating: 5 stars
06/27/2003
These were absolutely fantastic! I made them as a side dish using large prawns - which cut the broiling time to 1-1/2 minutes. They turned out great! A definite keeper! Read More
(13)
Rating: 5 stars
02/01/2003
We LOVED this recipe for prawns! It was quick to prepare and simply vanished! Loved by kids and adults! Read More
(10)
Rating: 3 stars
02/15/2011
It's pretty good! Read More
(5)