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Grilled Prawns Provencal Flavours

Provencal Grilled Prawns with Garlic, Parsley and Roasted Fennel

Maison Mirabeau
Quick to prepare, this dish makes a great appetizer or serve as part of a tapas-style meal.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine French, Provencal
Servings 4 people


  • 1.1 lbs Raw Prawns
  • 1 1/3 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves crushed
  • 1 small handful Flatleaf Parsley leaves picked off stems and roughly torn
  • ½ Lemon for juice only
  • 1 Fennel Bulb outside layer removed, sliced into quarters keeping the core intact


  • Season the fennel quarters with salt and olive oil. If you have access to a BBQ, char the fennel on the BBQ for a few minutes on each side. Or you can use a frying pan instead.
  • Roast the fennel in the oven with olive oil for 20 minutes or until al dente. Set aside.
  • Warm a frying pan over medium to high heat. Once the pan is warm, add 20ml olive oil, then add the prawns.
  • Cook evenly on each side, turning halfway through. The cooking should take around 3-5 minutes in total, depending on the size of the prawns.
  • Once the prawns have turned pink almost all over, add the garlic and toss continuously until the prawn are fully cooked, and the garlic is lightly golden.
  • Add a nice pinch of salt, lemon juice and parsley.
  • Remove from heat and serve immediately on a platter with the roasted fennel quarters.
Keyword Fennel, Garlic, Lemon, Shrimp
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