Garlic Butter Prawns (Printer Friendly)

Succulent prawns sautéed in garlic butter, finished with fresh lemon and parsley for vibrant flavor.

# What You Need:

→ Seafood

01 - 1 pound large raw prawns, peeled and deveined, tails on

→ Aromatics

02 - 4 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, chopped

→ Fats

04 - 3.5 tablespoons unsalted butter
05 - 1 tablespoon olive oil

→ Citrus

06 - 1 lemon, zested and juiced

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes, optional

# Directions:

01 - Pat the prawns dry with paper towels and season evenly with salt and pepper.
02 - In a large skillet over medium-high heat, melt the butter with the olive oil until the mixture is foaming.
03 - Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant but not browned.
04 - Add the prawns in a single layer to the skillet. Sauté for 2 to 3 minutes per side until pink and opaque throughout.
05 - Add the lemon zest, lemon juice, and red pepper flakes if using. Stir in the chopped parsley and toss all ingredients to coat evenly.
06 - Remove from heat immediately and transfer to serving plates while the dish is hot.

# Pro Advice:

01 -
  • It tastes like you spent hours cooking when you've actually spent ten minutes, which is the best kind of kitchen magic.
  • The butter and lemon create a sauce so good you'll find yourself dunking bread into it without thinking twice.
  • Those pink, tender prawns have a satisfying bite that feels indulgent without weighing you down.
02 -
  • Prawns go from perfectly cooked to rubbery in about 30 seconds, so watch them carefully; they continue cooking slightly even after you remove the pan from heat.
  • Zesting the lemon before juicing it saves you the frustration of trying to zest a cut lemon, and it's one of those small lessons that makes every kitchen session smoother.
03 -
  • If you want extra decadence, finish the dish with another tablespoon of cold butter swirled in at the end, which adds silkiness and enhances that sauce.
  • Buying prawns fresh and cooking them the same day makes a measurable difference in flavor and texture compared to frozen, though frozen works in a pinch if thawed carefully.
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