Lemon Garlic Butter Prawns

One evening, I was supposed to make something impressive for friends dropping by, but my ambitious menu fell apart. With twenty minutes and a bag of prawns in the freezer, I turned to what I knew would work: butter, garlic, lemon, and heat. The moment those prawns hit the pan and the kitchen filled with that briny, garlicky aroma, I realized I'd stumbled onto something better than my original plan. Now it's the dish I make when I want to feel confident in the kitchen.

I made this for my sister on her birthday, and she kept going back for seconds, mopping up the buttery lemon sauce with bread while we laughed about something that probably wasn't that funny. That's when I understood: this dish has a way of making people linger at the table. The simplicity doesn't feel limiting—it feels generous.

Ingredients

• Large raw prawns, 500 g (1 lb), peeled and deveined: Fresh prawns make all the difference, and leaving the tails on gives you something to hold while eating and looks pretty on the plate.
• Garlic, 3 cloves, finely minced: Mince it yourself if you can—the pieces cook faster and distribute their flavor more evenly than pre-minced jarred versions.
• Shallot, 1 small, finely chopped: Milder than onion and dissolves into the sauce, adding sweetness and depth without competing with the lemon.
• Unsalted butter, 60 g (¼ cup): Using unsalted lets you control the saltiness and keeps the sauce tasting fresh rather than heavy.
• Extra virgin olive oil, 2 tbsp: It keeps the butter from burning and adds a fruity undertone to the sauce.
• Lemon, 1 medium, zest and juice: The zest goes in early for brightness, the juice late for zing—they work differently, and you need both.
• Crushed red pepper flakes, ¼ tsp (optional): Just a whisper adds warmth and makes the lemon taste sharper, even if people can't identify what they're tasting.
• Fresh flat-leaf parsley, 3 tbsp, finely chopped: Stir it in right before serving so it stays bright green and tasting like fresh herbs, not cooked ones.
• Salt and freshly ground black pepper, to taste: Taste as you go—prawns are delicate and can tip from perfectly seasoned to oversalted quickly.
• Lemon wedges, for serving: Let guests squeeze their own at the table; it makes the dish feel interactive.

Instructions

Dry and season the prawns:

Pat them completely dry with paper towels—moisture is the enemy of a good sear. Season lightly; you'll adjust the salt in the sauce.

Get the pan hot:

Heat the olive oil and half the butter together over medium-high heat until the butter stops foaming and smells nutty. This matters more than you'd think.

Soften the aromatics:

Add the shallot first and let it cook for a minute, then add the garlic and stir constantly for 30 seconds until your kitchen smells incredible. Don't let the garlic brown.

Sear the prawns:

Lay them in a single layer—don't crowd the pan—and cook for 2 to 3 minutes until the edges start turning pink. Flip each one and cook for another 1 to 2 minutes until just cooked through. Overcooked prawns turn rubbery, so watch them.

Build the sauce:

Add the lemon zest, juice, and red pepper flakes if you're using them, and stir everything together. The mixture will sizzle and smell sharp and wonderful.

Finish with butter:

Add the remaining butter and swirl the pan until it melts into a glossy, emulsified sauce that coats each prawn. Remove from heat.

Add freshness:

Stir in the chopped parsley right before serving so it adds color and a fresh taste that isn't cooked out.

Serve immediately:

Spoon the prawns and sauce onto plates, garnish with extra parsley and lemon wedges, and eat while everything's hot.

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I served this to my neighbor who used to be a chef, and instead of critiquing it, he just asked for the recipe. That moment taught me that restraint in cooking is its own kind of skill—knowing when to stop fussing and trust the ingredients. This dish is built on that quiet confidence.

What Makes This Special

The magic here isn't in technique or exotic ingredients—it's in the order of operations. The garlic cooks just long enough to lose its raw bite but stays golden, the lemon zest releases its oils in the hot pan, and the butter arrives at the end to pull everything into one silky, bright sauce. Each element has a job, and they all do it in the span of eight minutes.

How to Serve It

This dish is flexible enough to fit whatever's on your table. I've spooned it over pasta and watched the sauce cling to every strand, served it alongside rice to soak up the buttery lemon goodness, or simply plated it with crusty bread and called it dinner. I've also brought it to potlucks over cauliflower or zucchini noodles for friends watching their carbs, and it disappears just as fast.

A Few Last Thoughts

This recipe taught me that you don't need hours or pages of instructions to cook something people will remember. Sometimes the best meals are the ones where every ingredient matters and none of them get lost in complexity. If you have good prawns and fresh lemon, you're already halfway there.

• Buy prawns the day you plan to cook them—they taste noticeably better than frozen, though thawed frozen prawns work in a pinch.
• A splash of dry white wine added right after the garlic deepens the sauce without making it taste winey.
• Make extra sauce on purpose; people will want it for dipping bread, and it's too good to waste.

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This is the dish I make when I want to remind myself why I love cooking: because eight minutes in a hot pan can turn simple ingredients into something that makes people happy. That's enough.

Recipe FAQs

→ What type of prawns is best for this dish?

Large, raw prawns peeled and deveined are ideal to absorb the flavors of the lemon garlic butter sauce while maintaining a succulent texture.

→ Can I substitute the butter in the sauce?

Yes, unsalted butter adds richness, but you can use olive oil for a lighter version. Keep in mind this changes the sauce's texture and flavor slightly.

→ How do I know when the prawns are cooked perfectly?

Prawns turn opaque and pink when cooked. Cook for about 2-3 minutes per side until just pink to avoid overcooking and maintain tenderness.

→ Is the crushed red pepper flakes mandatory?

No, crushed red pepper flakes are optional and add a mild heat. You can omit them to keep the dish mild and focused on lemon and garlic flavors.

→ What sides pair well with this lemon garlic butter prawns dish?

Serve alongside crusty bread, steamed rice, or pasta to soak up the luscious butter sauce and complement the bright citrus notes.