Butterfly Roasted Thai Pesto Prawns on the Shell

Teresa Cardin


This recipe offers a fun, unique, and delicious way to serve prawns as either an appetizer or an entree.


☆☆☆☆☆ 0 votes

6 (as entree) or 18 (as appetizer)
30 Min
5 Min


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  • 2 lb
    prawns, heads removed with shells and tails intact
  • 1/2 c
    vegetable oil
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    ginger, peeled and chopped
  • 2 Tbsp
    lime juice
  • 2 Tbsp
    chili paste
  • 1 1/2 tsp
  • 1 c
    cilantro, chopped
  • 1/4 c
    roasted peanuts
  • 2 tsp
    toasted sesame oil
  • ·
    lime wedges

How to Make Butterfly Roasted Thai Pesto Prawns on the Shell


  1. Using a small, sharp knife or scissors, slit each prawn open lengthwise down the back from top to tail, taking care not to cut all the way through. Remove the veins. Press each prawn gently to flatten open. Place the prawns on a rimmed baking sheet with shell sides down.
  2. To make the pesto, place the oil, garlic, ginger, lime juice, chili paste, and salt in a food processor. Process until smooth. Remove 1/4 cup of the oil mixture and brush onto the prawns.
  3. Roast the prawns on the top rack of an oven preheated to 400°F. Cook 5 to 7 minutes, until the prawns are pink and opaque.
  4. While the prawns are roasting, add the cilantro, peanuts, and toasted sesame oil to the food processor with the remaining oil mixture. Process until a pastelike consistency is formed.
  5. Brush the pesto over the roasted prawns.
  6. Serve with lime wedges.

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About Butterfly Roasted Thai Pesto Prawns on the Shell

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Thai
Hashtags: #shrimp, #thai, #Prawns

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