Baked Prawns with Lemon and Feta Recipe

Ingredients

• 10large raw prawns, peeled, tails on
• 2 mediumvine tomatoes, roughly chopped
• Zest and juice of 1lemon
• 60 ml (¼ cup)olive oil
• 2 clovesgarlic, crushed
• A pinchchilli flakes
• 5 ml (1 teaspoon)dried oregano, preferably Sicilian
• To tastesea salt and ground pepper
• 125 gfirm feta, broken into large pieces
• 15 ml (1 tablespoon)chopped parsley

Instructions

1. 1

   Mix the marinade

   In a mixing bowl, whisk together the lemon zest and juice, olive oil, crushed garlic, chilli flakes, dried oregano, sea salt and ground pepper until combined.

2. 2

   Marinate the prawns

   Add the prawns and roughly chopped tomatoes to the bowl, then toss gently to coat. Leave to marinate for about 10 to 15 minutes.

3. 3

   Preheat the oven

   Heat the oven to 200°C (392°F) while you prepare the dish.

4. 4

   Arrange in dish

   Tip the marinated prawns, tomatoes and all the marinade into an oven-safe baking dish, spreading them out evenly.

5. 5

   Add the feta

   Scatter the large pieces of feta over the prawns and tomatoes, tucking some among them.

6. 6

   Bake until tender

   Bake in the preheated oven for approximately 12 to 15 minutes, until the prawns are pink and opaque and the feta has softened and begun to brown slightly.

7. 7

   Garnish and serve

   Take the dish out of the oven, sprinkle over the chopped parsley and serve immediately.

What is baked prawns with lemon and feta?

This is a simple oven-baked seafood dish built around prawns, tomatoes, feta and a lemony herb dressing. Its flavours draw on familiar Mediterranean ingredients, though this version keeps the preparation straightforward: marinate, arrange and bake.

The olive oil and lemon coat the prawns and tomatoes, while feta adds salty, creamy contrast as it softens in the oven. Parsley brings a fresh finish to the rich, savoury juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 540 calories, 21g protein, 10g carbs, 40g fat.

The olive oil and feta provide most of the fat, while prawns supply much of the protein. Tomatoes and lemon contribute carbohydrates, alongside a smaller amount from the feta. Serve with a generous salad or vegetables, and add bread or rice if you want a more filling plate.

The marinade does the heavy lifting

Citrus and garlic: Lemon zest gives the marinade a fragrant lift, while its juice adds acidity. Whisk them thoroughly with the oil and seasonings so they coat the prawns and tomatoes evenly.

Short soak: The 10 to 15 minute marinating time gives the ingredients a chance to take on the flavours without leaving the prawns sitting in lemon for too long.

Choose the prawns and feta well

Prawns: Use raw, peeled prawns so they cook during the bake; already-cooked prawns can become tough if heated for the same length of time. Keeping the tails on makes them easy to pick up when serving.

Feta: Firm feta broken into large pieces holds its shape better than finely crumbled feta. The chunks soften and brown slightly while still offering distinct salty bites.

Watch the bake closely

Doneness: The prawns should turn pink and opaque, with no translucent-looking flesh in the thickest part. Start checking at 12 minutes, as prawn size and oven performance can affect the timing.

Feta and tomatoes: The feta should be softened and may colour lightly on top; the tomatoes will release juices into the dish. Take it out once the prawns are cooked rather than waiting for the feta to brown deeply.

Keep the dish evenly arranged

Spread: Arrange the prawns and tomatoes in an even layer so they cook at a similar rate. If they are piled up, some prawns may cook faster than others.

Feta placement: Scatter the feta across the dish and nestle a few pieces between the prawns. This lets the cheese warm through while leaving plenty of prawns visible for checking doneness.

Serve with something to catch the juices

Bread: Crusty bread is a handy match for the lemony oil and tomato juices. Add a simple green salad if you want a fresher contrast.

As a starter: Divide the dish between two small plates or serve it at the table for sharing. For a more substantial meal, pair it with rice or another plain grain.

Recipe notes & tips

• Pat the prawns dry before adding them to the marinade if they seem particularly wet.
• Use a baking dish that holds the prawns in a fairly even layer.
• Keep the feta in large pieces so it softens without disappearing into the juices.
• Check the prawns at 12 minutes and bake longer only if they are not yet opaque.
• Have the parsley ready to sprinkle on as soon as the dish comes out of the oven.

Variations

• Add olives: Scatter a few pitted olives among the tomatoes for a briny accent.
• Use fresh oregano: Replace the dried oregano with chopped fresh oregano to taste.
• Adjust the heat: Add more chilli flakes for a spicier bake, or leave them out for a milder one.
• Add courgette: Include small pieces of courgette with the tomatoes for extra vegetables.
• Swap the herbs: Finish with chopped dill instead of parsley for a different fresh note.

Common mistakes to avoid

• Over-marinating: Keep the prawns to the stated 10 to 15 minutes so the lemon does not dominate their texture.
• Using cooked prawns: Choose raw prawns for the full bake, as cooked ones can turn tough.
• Crowding the dish: Spread the prawns out evenly so they cook at a similar rate.
• Crumbing the feta too finely: Break it into large pieces so it softens while keeping some shape.
• Baking by the clock alone: Check for pink, opaque prawns and take the dish out as soon as they are cooked.

How to store

Refrigerate leftovers in a covered container and eat within 1 to 2 days. Reheat gently in the oven or in a pan until piping hot, taking care not to cook the prawns for longer than necessary.

Frequently asked questions