Stuffed Tiger Prawns Recipe


When I was at our vacation home recently, I had a hankering for some shellfish. Since there is a fantastic meat market close-by, I ventured out to buy some Tiger Prawns. These things were huge (think small lobsters)!
Tiger prawn,shrimp

I decided to make Stuffed Prawns and they turned out really, really good!

Luckily these were pretty much deveined. I cleaned them up a little more (as I am kind of OCD about shrimp and prawns). I just made two, since I was the only one eating them, but you could double or triple the recipe as needed.

stuffed prawns,shrimp


4 Tiger Prawns (2 for stuffing and two for filling)
1/2 cup French bread pieces, chopped into small cubes (I used Ciabatta rolls)
1/4 cup mayo
Land o’ Lakes Saute Express (I used the Garlic & Herb flavor)
2 Green Onions – chopped
1 Tablespoon breadcrumbs
3 Tablespoons grated Parmesan Cheese
1/2 tsp. Salt
1/8 tsp. Pepper
1 tsp. Lemon Juice
Clean the shrimp, and fan two of them out on a cookie sheet or baking pan.  Chop the other two into small pieces.

tiger prawns,butterflied

shrimp meat,chopped prawns

In a medium bowl, melt the cube of Saute Express butter, then add the bread pieces to soak up the butter.

garlic,saute express,land o lakes,butter flavors

Add the chopped prawns, cut up bread pieces, mayo, chopped onions, lemon juice, salt and pepper, and two of the tablespoons of Parmesan Cheese.

prawn stuffing

Put a mound of filling on each open prawn, sprinkle with the breadcrumbs and remaining parmesan cheese.

Bake at 350 degrees for approx 40 minutes. Service with lemon wedge and enjoy!

Stuffed Tiger Prawns,recipe,shellfish

eighty mph mom,recipe,original,stuffed prawns

If you enjoyed this Stuffed Tiger Prawns recipe, make sure you check out the other delicious recipes from Eighty MPH Mom!


About Author

Jennifer Regan is the owner/editor-in-chief of Eighty MPH Mom, a family-friendly blog. She is active in Brand Ambassadorships and campaigns, and is active in social media, helping brands promote!


  1. Looking for wedding hors devours for our daughters small after party at the beach house she is getting married near this spring. This would be something that would be a substantial snack because of the size, would be an amazing seafood treat to tie in with the wedding, and also be something not so hard to make or require a ton of groceries ahead. Thanks so much Jen. They look Sooooo good!

    We’d take any other beachy type recipes for hors devours you have up your sleeve hon!

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