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Santa Barbara Prawns with Brown Butter Panko & Pickled Jalapenos

November 9, 2015

Santa Barbara Prawns with Brown Butter Panko & Pickled Jalapenos



¼ cup of rice vinegar (or white vinegar)

2 tablespoons of soy sauce

2 tablespoons of filtered water

2 tablespoons of granulated sugar

2 jalapenos, thinly sliced


6 large whole prawns, split in half lengthwise

2 tablespoons of unsalted butter, melted

Kosher salt

Ground black pepper


¼ cup (1/2 stick) of unsalted butter

3 cloves of garlic, very finely minced or grated

¼ cup of panko breadcrumbs



  1. Preheat oven to high broil.

  2. In a small bowl, whisk together the rice vinegar, soy sauce, water, and sugar until sugar has dissolved. Add the sliced jalapenos and let sit for 45-60 minutes.

  3. Lay shrimp cut side up on a baking sheet and brush with the melted butter. Season with a few pinches of salt and ground black pepper. Set aside.

  4. In a nonstick pan, cook the butter on medium heat until melted and begins to brown, about 4-5 minutes (watch carefully). Add the garlic and cook for about 30 seconds until fragrant. Add the panko breadcrumbs and cook for 5-7 minutes, until golden brown, stirring occasionally.

  5. Broil the shrimp for 4-5 minutes until the meat turns light pink. Do not overcook. Serve the shrimp with the brown butter panko and pickled jalapenos. Enjoy!

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