Garlic Prawns with Lemon (Print Version)

Juicy prawns cooked in garlic butter with lemon and parsley for a quick flavorful dish.

# What You'll Need:

→ Seafood

01 - 1.1 lb large raw prawns, peeled and deveined

→ Aromatics & Flavor

02 - 4 cloves garlic, finely minced
03 - 2 tbsp fresh parsley, finely chopped
04 - Zest of 1 lemon
05 - 2 tbsp fresh lemon juice
06 - 1/2 tsp crushed red pepper flakes (optional)

→ Fats

07 - 3 tbsp unsalted butter
08 - 2 tbsp olive oil

→ Seasoning

09 - 1/2 tsp sea salt
10 - 1/4 tsp freshly ground black pepper

# How-To Steps:

01 - Pat prawns dry with paper towels and season evenly with sea salt and black pepper.
02 - Warm olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until hot.
03 - Add minced garlic to the skillet and sauté for 30 seconds until fragrant, avoiding browning.
04 - Arrange prawns in a single layer and cook undisturbed for 2 to 3 minutes until pink on one side. Flip and cook an additional 1 to 2 minutes.
05 - Incorporate fresh lemon juice, lemon zest, and crushed red pepper flakes if desired, stirring gently.
06 - Add remaining 1 tablespoon butter and chopped parsley. Toss gently to coat prawns evenly in the sauce.
07 - Remove from heat and serve immediately, optionally garnished with extra parsley and lemon wedges.

# Expert Tips:

01 -
  • It cooks faster than you can set the table, making it perfect for unexpected guests or weeknight cravings.
  • The garlic butter sauce is so good youll want to soak it up with every last piece of bread.
  • It feels fancy but requires no culinary tricks, just a hot pan and confidence.
02 -
  • Overcooking prawns turns them rubbery, so pull them off the heat as soon as they curl and turn opaque throughout.
  • If your garlic starts browning before the prawns are ready, lower the heat or remove the pan briefly to control the temperature.
  • A single layer in the pan is key, if theyre piled up they will steam instead of getting that caramelized edge.
03 -
  • Use a wide skillet so the prawns have room to breathe, crowding them creates steam and youll miss out on that golden sear.
  • Reserve a few whole garlic cloves to crisp in the butter at the end for an extra layer of texture and flavor.
  • Taste the sauce before serving and adjust with more lemon juice or a pinch of salt, small tweaks make a big difference.

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