Curried Lemon Butter Shrimp
Tender prawns tossed in a lemony curried butter sauce for a speedy, flavorful weeknight dish.
Servings: 2 servings
Ingredients
- 500 g raw prawns (tail-on) or shrimp
- 50 g butter
- 1 teaspoon mild curry powder (korma or homemade mixture)
- 1/4 teaspoon white pepper
- pinch cayenne pepper optional; add more for extra heat
- juice of 1 lemon
- salt to taste, depending on butter saltiness
- small handful coriander (cilantro) for sprinkling
Instructions
- Preheat the oven to 220°C (200°C fan) / Gas mark 7 and position a rack near the top.
- Clean and devein the prawns if needed, then pat them dry with kitchen paper.
- Place the butter in a microwave-safe heatproof bowl and warm until just melted (about 60 seconds, or melt gently on the stove).
- Stir the curry powder, white pepper and optional pinch of cayenne into the melted butter until combined.
- Add the lemon juice to the butter mixture, taste and season with salt if needed.
- Toss the prawns in the lemon curry butter to coat evenly.
- Line a baking sheet with kitchen paper, arrange the prawns in a single layer, and bake at the top of the oven for 10 minutes.
- Remove from the oven, sprinkle with chopped coriander, and serve immediately.
Equipment
- Oven
- Baking Sheet
- microwave-safe heatproof bowl
- kitchen paper
- Mixing Spoon
- Measuring spoons
Notes
- A pinch of cayenne will add a pleasant heat for chilli fans.