Lemon Garlic Butter Prawns

There's something about the sizzle of prawns hitting a hot pan that makes me pause whatever I'm doing. Years ago, I was thrown into the deep end at a friend's dinner party when she casually asked me to handle the main course, and I reached for prawns purely because they cook so fast. That night taught me that sometimes the simplest dishes, executed with care, are the ones people remember.

I made this for my partner on a random Tuesday after a long day, and watching his face when he tasted the lemon hit that garlic butter was worth every penny spent on good prawns. It became our go-to when we wanted something that felt special without the stress, and eventually our friends started requesting it instead of fancier things.

Ingredients

• Large raw prawns, 500 g (1 lb), peeled and deveined: The quality here matters more than anywhere else in the dish. Look for prawns that smell like the ocean, not fishy, and keep them cold until the moment you cook them.
• Unsalted butter, 60 g (¼ cup): Use proper butter, not margarine, because the real thing creates a sauce that coats your mouth in the best way.
• Extra virgin olive oil, 2 tbsp: This carries flavor, so pick one you'd actually taste on bread.
• Garlic, 3 cloves, finely minced: Mince it yourself just before cooking. Pre-minced garlic turns bitter and flat when it hits the heat.
• Shallot, 1 small, finely chopped: The shallot acts like a translator between the garlic's sharp edge and the butter's richness.
• Lemon zest and juice from 1 medium lemon: Zest it before you juice it, and taste the juice beforehand to make sure it's bright, not old and muted.
• Crushed red pepper flakes, ¼ tsp (optional): A whisper of heat that makes people wonder what the secret is.
• Fresh flat-leaf parsley, 3 tbsp, finely chopped: Add this off heat so it stays green and fragrant instead of darkening and losing itself.
• Salt and freshly ground black pepper: Season lightly at first, taste at the end, and adjust.

Instructions

Dry and season the prawns:

Pat them thoroughly with paper towels so they'll sear instead of steam. A light touch of salt and pepper now means they won't need as much later.

Build your aromatics base:

Heat the oil and half the butter until it foams gently. Add the shallot first and let it soften, then add the garlic and stir constantly for just 30 seconds—you want fragrance, not color.

Cook the prawns:

Lay them flat in a single layer and resist the urge to move them. After 2 to 3 minutes, you'll see the pink creeping up from the tails. Flip and cook the other side until the whole prawn is opaque, another minute or so.

Add brightness and finish:

The lemon zest and juice go in next, and the pan will sizzle and smell incredible. Add the remaining butter and swirl it until the sauce turns glossy and cohesive.

Finish with greenery:

Remove from heat and fold in the parsley so it stays vibrant and doesn't turn into an afterthought. Serve immediately with extra wedges of lemon and crusty bread for the sauce.

Save to Pinterest

The first time I served this at a proper dinner, I realized it wasn't the effort or the fancy ingredients that made people happy—it was the fact that we could sit and talk while I cooked, and the food was done in time for dessert. That's when a weeknight dish became something I'm proud to put on a table.

What Drinks This Beautifully

A crisp white wine, especially Sauvignon Blanc or a light Pinot Grigio, is the obvious choice and for good reason—the acidity echoes the lemon and cuts through the butter. But honestly, a cold beer works just as well, and sometimes that's what the mood calls for.

How to Serve It

Spoon the sauce over everything—it's not a side character, it's the reason this dish works. Crusty bread is non-negotiable for soaking it up, but you can also pour it over rice, toss it with pasta, or nestle the prawns in a salad if you're being lighter about things.

The Lessons This Dish Taught Me

I've learned that simple cooking is harder than complicated cooking because there's nowhere to hide. Every ingredient matters, every second counts, and the goal is to let each thing taste like itself while they come together into something better.

• Keep your heat at medium-high so you get a gentle sear without burning the garlic.
• Invest in good butter and olive oil because they're the backbone of the flavor here.
• Serve immediately because this dish is best enjoyed the moment it leaves the pan, warm and glossy and perfect.

Save to Pinterest

This is the kind of dish that proves you don't need hours in the kitchen to create something memorable. It's become my answer to the question, what's for dinner?

Questions & Answers About the Recipe

→ What type of prawns works best?

Large raw prawns, peeled and deveined with tails on or off, work best for even cooking and presentation.

→ Can I substitute butter in the sauce?

Using unsalted butter is recommended for richness, but olive oil alone can be used for a lighter alternative.

→ How do I know when prawns are cooked properly?

Cook prawns until they turn pink and are opaque throughout, usually 2-3 minutes per side without overcooking.

→ Is crushed red pepper necessary?

Red pepper flakes add subtle heat but can be omitted for a milder flavor without compromising the dish.

→ What sides pair well with this dish?

Serve with crusty bread, steamed rice, or pasta to complement the rich lemon garlic butter sauce.

→ How should leftovers be stored?

Store cooled prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid toughness.