Garlic Prawns with Lemon

I used to think garlic prawns were reserved for restaurants until a neighbor brought over a plate after a fishing trip. The smell alone pulled everyone into the kitchen. That night I realized how simple it was to recreate that same buttery, garlicky magic at home with just a hot pan and a handful of ingredients.

I made this for a small dinner party once and forgot to buy wine. Instead, I squeezed extra lemon over the prawns and no one noticed. The bright citrus cut through the butter so beautifully that Ive leaned into it ever since, keeping the recipe lean and letting the garlic sing.

Ingredients

• Large raw prawns (500 g): Look for prawns with firm texture and a fresh ocean smell, patting them completely dry prevents steaming and ensures a golden sear.
• Garlic (4 cloves, minced): Fresh garlic is non-negotiable here, the heat releases its oils quickly so have it prepped and ready before the pan gets hot.
• Fresh parsley (2 tbsp): Flat-leaf parsley adds a grassy brightness that balances the richness, chop it fine so it clings to every prawn.
• Lemon zest and juice: Zest first before juicing, the oils in the zest bring aromatic punch while the juice adds acidity that keeps the dish from feeling heavy.
• Unsalted butter (3 tbsp): Using unsalted lets you control the seasoning, and adding it in stages builds a silky emulsified sauce.
• Olive oil (2 tbsp): It raises the smoke point of the butter and adds a fruity undertone that complements the garlic.
• Crushed red pepper flakes (1/2 tsp, optional): A small pinch wakes up the whole dish without making it spicy, but skip it if youre serving kids.
• Sea salt and black pepper: Season the prawns directly before cooking so the salt draws out moisture and helps them caramelize.

Instructions

Prep the Prawns:

Pat each prawn dry with paper towels until no moisture remains, then season both sides with salt and pepper. Damp prawns will steam instead of sear, so this step matters more than you think.

Heat the Pan:

Warm olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter foams but hasnt browned. The pan should be hot enough that a prawn sizzles immediately when it touches the surface.

Saute the Garlic:

Add minced garlic and stir constantly for about 30 seconds until it smells toasty and sweet. Pull the pan off the heat if it starts to color, burnt garlic turns bitter fast.

Cook the Prawns:

Lay the prawns in a single layer without crowding, letting them cook undisturbed for 2 to 3 minutes until the edges turn pink and opaque. Flip each one gently and cook another 1 to 2 minutes until just cooked through.

Add the Citrus and Spice:

Stir in lemon juice, lemon zest, and red pepper flakes if using, letting everything bubble together for a few seconds. The acidity will deglaze any browned bits stuck to the pan.

Finish with Butter and Parsley:

Drop in the remaining tablespoon of butter and toss in the chopped parsley, swirling the pan until the butter melts into a glossy sauce. Coat each prawn evenly before pulling the skillet off the heat.

Serve Immediately:

Transfer to a warm plate and garnish with extra parsley and lemon wedges if you like. These are best eaten right away while the butter is still shimmering.

Bookmark

The first time I served these at a casual Sunday lunch, my sister ate them standing over the stove with a hunk of bread in one hand. No plates, no ceremony, just pure enjoyment. Thats when I knew this recipe had earned its place in my regular rotation.

Serving Suggestions

These prawns shine when served over a bowl of steamed jasmine rice or tossed with hot linguine so the pasta soaks up every drop of that garlicky butter. I also love piling them onto a platter with crusty sourdough for dipping, turning them into a hands-on appetizer that disappears in minutes. A simple green salad with lemon vinaigrette on the side keeps the meal balanced without stealing the spotlight.

Variations and Swaps

If you want a deeper flavor, add a generous splash of dry white wine right after the garlic and let it reduce by half before adding the prawns. For a dairy-free version, swap the butter with extra olive oil or a plant-based alternative, though youll lose some of that silky richness. You can also use shrimp in place of prawns, just adjust the cooking time slightly since smaller shrimp cook even faster.

Storage and Reheating

Leftovers can be stored in an airtight container in the fridge for up to two days, though prawns are always best fresh. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, being careful not to overcook them again. Avoid the microwave if possible, it tends to make seafood tough and the butter separates into an oily pool.

• Let the prawns cool completely before refrigerating to prevent condensation from making them soggy.
• If youre meal prepping, cook the garlic butter sauce ahead and sear the prawns fresh when ready to serve.
• Freeze raw seasoned prawns in a zip-top bag for up to three months, then thaw and cook straight from the fridge.

Bookmark

Theres something deeply satisfying about a dish this quick that still feels special enough to serve to people you want to impress. Keep the ingredients simple, trust the process, and let the prawns do the talking.

Recipe FAQs

→ How do I prevent the garlic from burning?

Sauté garlic on medium heat for just 30 seconds until fragrant, stirring constantly to avoid browning.

→ Can I use shrimp instead of prawns?

Yes, shrimp can be substituted and will yield similar texture and flavor when cooked similarly.

→ What sides pair well with this dish?

This dish pairs wonderfully with crusty bread, steamed rice, or tossed pasta to soak up the garlic butter sauce.

→ Is it possible to add a spicy kick?

Yes, adding crushed red pepper flakes during cooking adds a subtle heat without overwhelming the flavors.

→ Can I prepare this ahead of time?

For best results, serve immediately after cooking to preserve the fresh flavors and tender texture of the prawns.