This lemony prawn bruschetta is fresh, vibrant, and perfect for entertaining. Juicy prawns tossed with garlic, chilli, lemon juice and herbs are piled onto crisp toasted bread for an elegant starter, with light summery flavours, that comes together in minutes.
Bruschetta is a delicious Italian starter and this light and zingy prawn topping makes it a great starter to enjoy in the summer when entertaining family and friends.
The end result is lovely crusty bread topped with peppery rocket and plump juicy prawns that are full of flavour with a fresh hit of lemon, garlic, chilli and parsley...delicious!
Tips
- Optional variations:
- Spicy mediterranean version - add harissa paste, smoked paprika and drizzle with chilli oil
- Creamy prawn bruschetta - mix the prawns with cream cheese or ricotta, lemon zest and chopped chives.
- Tomato and prawn bruschetta - add diced tomatoes and basil for a classic bruschetta twist.
- Asian inspired - swap the parsley for coriander and add sesame oil, lim juice instead of lemon, and a dash of light soy sauce.
- Luxury version - top with crème fraiche, caviar-style roe and microgreens.
- This lemony prawn bruschetta recipe is easily increased if you want to make it for more people.
Frequently Asked Questions
Yes - just thaw fully and pat dry.
This recipe is best made fresh, however, you can prep the garlic and chilli in advance.
Sourdough, ciabatta, or baguette slices are ideal as they're sturdy and crisp.
Toast well and add the topping just before serving.
This recipe uses raw prawns.
It's served warm, however, can easily be served chilled for summer entertaining.
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How to make this Lemony Prawn Bruschetta
Ingredients
- 4 slices crusty bread (sourdough, baguette or ciabatta), sliced on an angle
- 1 small clove garlic, cut in half
- extra virgin olive oil, to drizzle
- salt and freshly ground black pepper
- 1 tsp olive oil
- 2 cloves garlic, thinly sliced
- 1 large red chilli, deseeded and sliced
- 160g raw king prawns
- juice of 1 lemon
- 2 tbsp fresh parsley, roughly chopped
- 2 handfuls (approx. 10g) rocket
Instructions
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper. Keep warm while you cook the prawns.
- Heat the olive oil in a wok over a medium heat, then cook the garlic and chilli for 10 to 20 seconds, until sizzling. Turn the heat up, add the prawns, then cook for 1 minute, turning frequently, until pink. Remove from the heat, then add the lemon juice and parsley, and season with salt and freshly ground black pepper, to taste.
- Serve the prawns piled on the toasted bread and rocket leaves.
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Lemony Prawn Bruschetta
Equipment
Ingredients
- 4 slices crusty bread (sourdough, baguette or ciabatta) sliced on an angle
- 1 small clove garlic cut in half
- extra virgin olive oil to drizzle
- salt and freshly ground black pepper
- 1 tsp olive oil
- 2 cloves garlic thinly sliced
- 1 large red chilli deseeded and sliced
- 160 g (5.6 oz) raw king prawns
- juice of 1 lemon
- 2 tbsp fresh parsley roughly chopped
- 2 handfuls (approx. 10g) rocket
Instructions
- Heat a griddle pan on a high heat. Lightly toast the slices of bread on the hot griddle pan, until they are light brown on both sides. Rub each slice lightly with the cut clove of garlic, then drizzle with some extra virgin olive oil and sprinkle lightly with a little sea salt and black pepper. Keep warm while you cook the prawns.
- Heat the oil in a wok over a medium heat, then cook the sliced garlic and chilli, until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and parsley, and season with salt and freshly ground black pepper, to taste.
- Serve the prawns piled on the toasted bread and rocket leaves.
Notes
- Optional variations:
- Spicy mediterranean version - add harissa paste, smoked paprika and drizzle with chilli oil
- Creamy prawn bruschetta - mix the prawns with cream cheese or ricotta, lemon zest and chopped chives.
- Tomato and prawn bruschetta - add diced tomatoes and basil for a classic bruschetta twist.
- Asian inspired - swap the parsley for coriander and add sesame oil, lim juice instead of lemon, and a dash of light soy sauce.
- Luxury version - top with crème fraiche, caviar-style roe and microgreens.
- This lemony prawn bruschetta recipe is easily increased if you want to make it for more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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