How to Cook Baked Prawns (Baked Sugpo)
Baked prawns are a simple yet flavorful Filipino seafood dish made with butter, garlic, and calamansi, baked to perfection for a rich, savory-sweet taste.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Filipino
Cuisine: Seafood Recipes
Keyword: baked prawns, baked prawns recipe, baked shrimp Filipino style, baked sugpo, easy baked prawns, Filipino baked prawns, how to bake prawns, oven baked prawns, prawn recipe for beginners, prawns with garlic butter, seafood recipes Philippines
Servings: 20 pcs
Calories: 235kcal
Author: Manny
- 20 pcs big tiger prawns butterflied with head, shell and tail still intact
- 10 pcs calamansi juice extracted
- 1 Tbsp. garlic minced
- 1 Tbsp. grated ginger
- 250 grams butter
- 1 Tbsp. soy sauce
- 1 Tbsp. spring onions chopped
- salt and pepper
How to cook baked sugpo:
Remove the antennae and legs of the prawns.
Slit the back of the prawns, devein and open.
In a skillet, heat butter and saute garlic and ginger for a few minutes. Set aside.
Lay out the aluminum foil on a baking dish.
Put prawns on the foil and season with salt and pepper.
Drizzle with calamansi juice, melted butter mixture and soy sauce.
Top with spring onions and seal both ends of the aluminum foil.
Bake in a 350 °F oven for 15 minutes or until cooked.
Cooking Tips:
Choose Fresh, Large Prawns for Best Flavor
Fresh sugpo with firm, translucent flesh will always yield the sweetest and juiciest results. Larger prawns also hold up better during baking and soak in more of the buttery garlic sauce. If you're buying from the market, go early in the morning for the best catch.
Pre-Sauté Aromatics Before Baking
Sauteing garlic and ginger in butter before adding them to the prawns enhances their flavor without burning them during baking. This technique allows the aromatics to release their oils and infuse the butter, creating a richer, more layered taste. It also prevents raw garlic from turning bitter in the oven.
Don’t Overbake to Keep Prawns Juicy
Prawns cook quickly, and leaving them in the oven too long can make them rubbery. Stick to the 15-minute bake time at 350°F to keep them tender and moist. Sealing them in foil helps trap steam, locking in flavor while keeping the texture perfect. 