Juicy Masala Stuffed Prawns for the Perfect Seafood Treat
Craving something bold and unforgettable? My juicy masala-stuffed prawns are here to upgrade your seafood game in the most delicious way. This recipe is one of my go-to favourites when I want to wow my guests—or treat myself on a cozy weeknight. The dish is packed with a flavorful, spiced tomato filling, the prawns are marinated to perfection, then baked until juicy and tender. A sprinkle of fresh cilantro at the end brings it all together for that restaurant-style finish, right from your kitchen. This dish takes a bit of time, but so worth it. Trust me, once you try them, you’ll keep coming back for more.
The Star of the Dish: Prawns
Prawns are a versatile and protein-rich ingredient that takes on flavours beautifully. In this recipe, they’re butterflied and marinated with olive oil, garlic powder, onion powder, and smoked paprika, giving them a delicious base before stuffing. The marinade enhances their natural sweetness while adding a subtle smoky kick. Once baked, the prawns remain tender and juicy, a perfect canvas for the vibrant masala filling. Prawns are great for appetizers, especially when hosting or enjoying a game night.
To make this masterpiece, you will need the following:
Ingredients
For the Marinade:
- 1 lb large prawns (about 20 pcs), deveined and butterflied
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
For the Filling:
- 2 ripe tomatoes, crushed
- 1/2 large red bell pepper, crushed
- 1 tbsp olive oil
- 1/2 tsp curry powder
- 1 tsp paprika
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1/2 medium red onion, finely chopped
- 1 tbsp ketchup
- 1/2 tsp garam masala
- 1/4 tsp chilli powder
- 1/2 bunch of cilantro, plus extra chopped for garnishing
Instructions
- In a medium bowl, combine all marinade ingredients. Slice each prawn midway through the back to create space for stuffing. Add the prawns to the marinade and let them sit while you prepare the filling.
- In a blender, add the crushed tomatoes, bell pepper, and cilantro. Blend until smooth.
- Heat olive oil in a small saucepan over medium heat. Add the chopped onions and sauté for a few minutes until they become translucent and lightly golden.
- Stir in the minced garlic and sauté until fragrant.
- Pour in the blended tomato mixture. Cover and simmer for 8–10 minutes. Remove the lid and stir in curry powder, paprika, garam masala, chilli powder, and ketchup. Mix well and let it cook for another 5 minutes or until the mixture thickens and the excess liquid evaporates.
- Add lemon juice, stir, and remove from heat. Let the masala cool slightly before stuffing.
- Spoon the masala filling into each butterflied prawn.
- Arrange the stuffed prawns on a baking tray lined with parchment paper. Bake at 375°F (190°C) for 12–15 minutes until the prawns are cooked through and slightly golden.
- Remove from the oven, garnish with freshly chopped cilantro, and drizzle some extra masala sauce over the top if desired.
- Serve hot and enjoy!
The Flavour Explosion: Juicy Masala Stuffed Prawns
What sets these juicy masala-stuffed prawns apart is the aromatic stuffing made from crushed tomatoes, red bell pepper, garlic, and a blend of Indian spices. The mixture is sautéed with onions and simmered until thick, tangy, and spicy. A touch of lemon juice brightens the flavours, and cilantro adds a burst of freshness. This stuffing elevates the dish into something truly special, with layers of flavour in every bite. Drizzle or dip into this delicious sauce for a complete appetizer experience. For a complete meal, serve with roasted potatoes or rice.
Why You’ll Love This Masala Stuffed Prawns
These prawns are baked to perfection in just 12-15 minutes at 375°F, locking in moisture and allowing the masala filling to meld with the marinated shellfish. The result is a harmonious blend of savoury, tangy, and slightly spicy notes. It’s an easy yet impressive recipe perfect for entertaining guests or treating yourself.
Feel free to adjust the spices to suit your taste and even prep the filling ahead of time for quicker assembly.
In conclusion, these juicy masala-stuffed prawns deliver everything you want in a seafood dish—flavour, texture, and visual appeal. Try it out and bring a little spice to your table today. Don’t forget to share your creation on social media and tag us. Enjoy every bite!
Also Try
- Best Ever Shrimp Curry Recipe
- Grilled Fish with Shrimp Recipe
- Easy Shrimp Fried Rice Recipe
- Delicious Shrimp Pineapple Skewers Recipe
How To Make Masala Stuffed Prawns
Ingredients
- 1 lb large prawns
- 1/2 tsp smoked paprika
- 2 tsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 ripe tomatoes crushed
- 1/2 large red bell peper crushed
- 1/2 tsp curry powder
- 1 tbsp lemon juice
- 1 tsp garlic minced
- 1/2 medium red onion
- 1 tbsp ketchup
- 1/2 tsp garam masala
- 1/4 tsp chilli powder
- 1/2 bunch cilantro
Instructions
- In a medium bowl, combine the marinade ingredients. Slice the prawns midway through the back to create a pocket for stuffing. Add prawns to the bowl and toss well. Set aside to marinate.
- Blend the tomatoes, bell pepper, and cilantro until smooth. In a saucepan, heat olive oil over medium heat. Add chopped onions and sauté until translucent and slightly golden.
- Add minced garlic and sauté until fragrant. Pour in the blended tomato mixture. Cover and cook for 8–10 minutes.
- Remove lid, stir in curry powder, paprika, garam masala, chili powder, and ketchup. Let simmer uncovered for 5 more minutes until thickened. Stir in lemon juice and remove from heat. Let cool slightly.
- Spoon the masala filling into each butterflied prawn.
- Preheat oven to 375°F (190°C).Place stuffed prawns on a baking tray lined with parchment paper. Bake for 12–15 minutes until the prawns are fully cooked and golden.
- Garnish with extra chopped cilantro and drizzle some of the extra masala sauce on top. Serve hot and enjoy!
