Hot and Spicy Prawns

I first made these delicious hot and spicy prawns about 10 years ago. I found the recipe in a Paula Deen magazine and knew my family would love prawns made this way. We’ve added an extra 2 tablespoons of hot sauce but other than that, the recipe is as written. I’ve made several of Paula Deen recipes over the years from her many cookbooks and magazines. They have all turned out exceptionally delicious but this recipe is by far our favorite.


Prawns vs Shrimp

Shrimp generally live in salt water, have claws on two of their legs and are smaller than prawns. Prawns are usually harvested from freshwater, can be quite large, have claws on three of their legs and are slightly sweeter and more expensive than shrimp. Where I live both shrimp and prawns are readily available in most larger grocery stores. Since I don’t make this recipe often, usually for “special” occasions, I like to splurge and buy the big prawns.  You can serve hot and spicy prawns as an appetizer, first course or with crusty bread and a tossed salad for a light dinner.


Hot and Spicy Prawns

Super Peppery and Delicious.
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  • 2 cups butter, melted
  • 1/4 cup Worcestershire sauce
  • 1/4 cup fresh lemon juice
  • 2 tablespoons ground pepper
  • 4 tablespoons hot sauce
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • 5 pounds unpeeled prawns or medium shrimp
  • 1-2 lemons, thinly sliced
  • French bread, optional


  • Preheat oven to 400º
  • Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic and salt. Pour half this mixture into a large heatproof baking dish. Layer half the prawns or shrimp and half the lemon slices in the dish; form a second layer with the remaining shrimp and lemon slices, pour the remaining sauce into the dish. Bake, uncovered, for 20 minutes or until the prawns or shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes and serve with French bread, optional.


Serving: 1g, Calories: 709kcal, Carbohydrates: 5g, Protein: 59g, Fat: 50g, Saturated Fat: 30g, Cholesterol: 836mg, Sodium: 3446mg, Potassium: 371mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1445IU, Vitamin C: 28.2mg, Calcium: 447mg, Iron: 6.8mg
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Recipes On Tap:

Shrimp Salad Stuffed Avocado and Special Shrimp Bake

The hot sauce used in this recipe is Texas Pete