Lemon Garlic Butter Prawns (Printable Version)

Sautéed prawns in lemon garlic butter, garnished with fresh parsley for a vibrant Mediterranean main.

# What You'll Need:

→ Seafood

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

→ Aromatics

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

→ Sauce

04 - ¼ cup 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

# Method:

01 - Pat prawns dry using paper towels and season lightly with salt and black pepper.
02 - Warm olive oil and half of the butter in a large skillet over medium-high heat.
03 - Add shallot and cook for 1 minute until translucent.
04 - Add minced garlic and stir constantly, cooking for 30 seconds until fragrant.
05 - Place prawns in a single layer and cook for 2 to 3 minutes until edges begin to turn pink. Flip and cook another 1 to 2 minutes.
06 - Incorporate lemon zest, lemon juice, and red pepper flakes if using; stir well to combine.
07 - Add remaining butter and swirl skillet until melted and sauce is glossy.
08 - Remove from heat and stir in chopped parsley.
09 - Serve immediately, spooning sauce over prawns and garnishing with extra parsley and lemon wedges.

# Chef's Tips:

01 -
  • Ready in under 20 minutes with zero fussy techniques—just one skillet and your attention.
  • The sauce tastes like you've been cooking for hours, but it's actually built in the last few minutes.
  • Feels elegant enough for guests but casual enough for a weeknight when you want something special.
02 -
  • Prawns overcook in seconds—the moment they turn fully pink, they're done, and any longer makes them tough and watery.
  • Don't skip patting the prawns dry; it's the difference between a beautiful sear and rubbery prawns.
  • The sauce comes together in the last minute, so read through the steps once before you start cooking so you're not scrambling.
03 -
  • Use medium-high heat so the pan stays hot enough to sear the prawns without cooking them through before you flip them.
  • Swirl the butter at the very end instead of stirring—it creates a glossy, emulsified sauce that tastes richer and looks more restaurant-quality.

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