Garlic Baked King Prawns with Asparagus

Garlic Baked King Prawns with Asparagus

Course: Lunch, Soup and Light Dinners, Mains
Total Time: 20 mins
Servings: 2 people
Author: Anna Bloomfield
Quick and easy garlic roast king prawns with asparagus. Tender, sweet asparagus; juicy, succulent prawns and gorgeous buttery juices. Serve with fresh brown bread or boiled new potatoes and you’ll have a meal fit for a king.
Print Recipe


  • 200 g asparagus spears
  • 2 teaspoons olive oil, (divided)
  • 150 g king prawns
  • 2 cloves garlic, (crushed)
  • 1 tablespoon lemon juice
  • Few grindings black pepper
  • A couple of pinches of sea salt
  • 25 g butter
  • Fresh brown bread or boiled new potatoes to serve


  • Pre-heat the oven to 200°C
  • Snap or cut the woody ends of the asparagus spears off. Place on a baking sheet or into an oven-proof dish and drizzle with 1 teaspoon of olive oil. Toss to ensure that all the spears are coated and sprinkle with a little salt. Bake in the pre-heated oven for 3 minutes.
  • Toss the king prawns, garlic, black pepper, sea salt and the final teaspoon of olive oil together.
  • Remove the asparagus from the oven, add the king prawns to the baking sheet, dot with the butter and return to the oven. After 5 minutes, remove from the oven and sprinkle over the lemon juice.

To assemble

  • Divide the asparagus and prawns between two plates. Add the potatoes or bread, spooning the pan juices over the potatoes if using (otherwise pour them over the prawns and asparagus – you don’t want to waste them). Serve.


Calories: 190kcal (10%) | Carbohydrates: 5g (2%) | Protein: 17g (34%) | Fat: 11g (17%) | Saturated Fat: 6g (30%) | Cholesterol: 215mg (72%) | Sodium: 674mg (28%) | Potassium: 262mg (7%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 1070IU (21%) | Vitamin C: 12.5mg (15%) | Calcium: 138mg (14%) | Iron: 3.7mg (21%)

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