Lemon Garlic Butter Prawns (Printable)

Succulent prawns in a zesty lemon garlic butter sauce with fresh parsley, ideal for a light meal.

# What goes in:

→ Seafood

01 - 1 lb large raw prawns, peeled and deveined (tails optional)

→ Aromatics

02 - 3 cloves garlic, finely minced
03 - 1 small shallot, finely chopped

→ Sauce

04 - ¼ cup (60 g) unsalted butter
05 - 2 tbsp extra virgin olive oil
06 - Zest and juice of 1 medium lemon
07 - ¼ tsp crushed red pepper flakes, optional
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 3 tbsp fresh flat-leaf parsley, finely chopped
10 - Lemon wedges, for serving

# Directions:

01 - Pat prawns dry using paper towels and season lightly with salt and black pepper.
02 - In a large skillet over medium-high heat, warm olive oil and half of the butter until melted.
03 - Add finely chopped shallot and sauté for 1 minute until translucent.
04 - Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
05 - Place prawns in a single layer and cook for 2 to 3 minutes until they begin to turn pink; flip and cook an additional 1 to 2 minutes until fully opaque.
06 - Add lemon zest, lemon juice, and crushed red pepper flakes if using; stir thoroughly to combine.
07 - Add the remaining butter and swirl skillet until butter melts completely and sauce achieves a glossy texture.
08 - Remove skillet from heat, stir in chopped parsley, and serve immediately garnished with additional parsley and lemon wedges, spooning sauce over prawns.

# Expert Advice:

01 -
  • It tastes like restaurant elegance but comes together faster than ordering takeout.
  • The buttery lemon sauce is so good youll want to soak up every drop with bread.
  • Prawns stay tender and sweet when you dont overcook them, and this method makes that foolproof.
02 -
  • Overcooked prawns turn rubbery in seconds, so pull them off heat the moment they curl and turn opaque all the way through.
  • If your pan is too crowded, the prawns will steam instead of getting that golden sear—cook in batches if needed.
  • Add the lemon juice after the prawns are cooked so the acid doesnt make them tough.
03 -
  • Let the prawns sit at room temperature for 10 minutes before cooking so they sear evenly instead of cooling down the pan.
  • Save a spoonful of the sauce in the pan and drizzle it over your bread or rice at the table—it makes everything taste better.
  • If youre cooking for a crowd, prep everything in advance and cook the prawns in two pans at once so nobody waits.

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