Lemon Garlic Butter Prawns

I picked up prawns on a whim one evening after work, craving something quick but special. The fishmonger convinced me they were sweet enough to need nothing but butter and lemon. Standing at the stove ten minutes later, I realized he was right—the smell of garlic hitting hot butter made the whole kitchen feel like a coastal bistro.

I made this for friends who showed up hungry and unannounced, and they still talk about it. We sat around the table with a loaf of sourdough, dragging it through the sauce until the plate was clean. It felt effortless, but they thought Id been cooking all day.

Ingredients

• Large raw prawns (500 g): Look for firm, translucent prawns with no fishy smell—they should smell like the ocean. Leaving the tails on makes them easier to flip and looks pretty on the plate.
• Garlic (3 cloves, minced): Fresh garlic is everything here. Mince it fine so it melts into the butter without burning, which happens fast over high heat.
• Shallot (1 small, chopped): Shallots add a mild sweetness that onions cant quite match. If you only have onion, use half and cook it a bit longer.
• Unsalted butter (60 g): We add it in two stages so the first round builds flavor and the second creates that glossy, restaurant style finish.
• Extra virgin olive oil (2 tbsp): This keeps the butter from burning and adds a fruity richness that complements the lemon beautifully.
• Lemon (zest and juice of 1): Zest first, then juice. The zest has oils that smell incredible, and the juice cuts through the butter with brightness.
• Crushed red pepper flakes (¼ tsp, optional): Just a whisper of heat in the background. You can skip it, but I never do.
• Fresh flat leaf parsley (3 tbsp, chopped): The flat kind has more flavor than curly. Chop it right before you need it so it stays vibrant and green.

Instructions

Prep the prawns:

Pat them completely dry with paper towels—wet prawns steam instead of sear. Season lightly with salt and pepper, but go easy since the butter will add richness.

Heat the pan:

Warm the olive oil and half the butter over medium high heat until the butter foams and smells nutty. Dont let it brown.

Cook the shallot:

Add the chopped shallot and stir for about a minute until it turns translucent and soft. This builds the base sweetness of the sauce.

Add the garlic:

Toss in the minced garlic and stir constantly for 30 seconds. The moment it smells fragrant, move fast—it can burn in a heartbeat.

Sear the prawns:

Lay the prawns in a single layer so they touch the hot pan. Cook without moving them for 2 to 3 minutes until the edges turn pink and opaque, then flip and cook the other side for 1 to 2 minutes.

Add lemon and spice:

Stir in the lemon zest, juice, and red pepper flakes if using. The pan will sizzle and smell incredible.

Finish with butter:

Drop in the remaining butter and swirl the pan gently until it melts into a glossy, golden sauce. This is the magic moment.

Stir in parsley:

Pull the pan off the heat and fold in the chopped parsley so it stays bright green and fresh.

Serve immediately:

Spoon the buttery sauce over the prawns, scatter extra parsley on top, and serve with lemon wedges on the side.

Save

My mom tasted this once and said it reminded her of a little seaside place we visited years ago. She closed her eyes while chewing, smiling at something I couldnt see. Food has that power sometimes, pulling you back to a moment you thought was gone.

What to Serve It With

I love piling these prawns over a bowl of hot rice so the grains soak up all that lemony butter. Crusty bread works just as well if you want something to tear and dip. For a lighter touch, serve them alongside angel hair pasta tossed with a bit of the pan sauce and extra parsley.

How to Pick the Best Prawns

Fresh prawns should smell clean and briny, never fishy or like ammonia. If youre buying frozen, look for ones that are flash frozen at sea—they often taste better than whats been sitting on ice for days. Thaw them gently in the fridge overnight, and never under hot water, which ruins their texture.

Little Tweaks That Make a Difference

A splash of white wine added right after the garlic brings a subtle depth that makes people ask what your secret is. If you want more sauce, double the butter and lemon but keep the prawns the same. Sometimes I toss in halved cherry tomatoes at the end for bursts of sweetness.

• Use salted butter if thats all you have, but skip the extra salt until you taste it first.
• Swap parsley for fresh basil or chives if you want a different herbal note.
• Leftovers reheat surprisingly well in a low oven, though theyre never quite as good as the first bite.

Save

This dish taught me that the best meals dont need to be complicated, just made with good ingredients and a little attention. I hope it brings you as much joy as it has brought me, whether youre cooking for yourself or someone you love.

Recipe FAQs

→ How should I prepare prawns for cooking?

Use large raw prawns, peeled and deveined with tails on or off according to preference. Pat them dry to ensure even browning and season lightly with salt and pepper before cooking.

→ What is the best way to cook the garlic and shallots?

Sauté the finely chopped shallots first until translucent, then add minced garlic and cook briefly until fragrant. This builds a flavorful base without burning the aromatics.

→ Can I adjust the spiciness of this dish?

Yes, you can add crushed red pepper flakes in the sauce to introduce mild heat or omit them entirely for a milder version.

→ What sides complement this lemon garlic butter prawns dish?

It pairs well with crusty bread, steamed rice, or pasta which helps absorb the buttery lemon sauce and balance the flavors.

→ Is there a substitute for the butter in the sauce?

You can use olive oil alone for a lighter version or a dairy-free margarine if avoiding dairy, though butter adds richness to the sauce.