Lemon Garlic Butter Prawns (Printable Format)

Prawns cooked in lemon garlic butter sauce, garnished with fresh parsley for a flavorful, light meal.

# What You Need:

→ 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 unsalted butter
05 - 2 tablespoons extra virgin olive oil
06 - Zest and juice of 1 medium lemon
07 - ¼ teaspoon crushed red pepper flakes, optional
08 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How-To Steps:

01 - Pat prawns dry with paper towels and season lightly with salt and black pepper.
02 - Heat olive oil and half the butter in a large skillet over medium-high heat.
03 - Add the chopped shallot and sauté for 1 minute until translucent.
04 - Stir in minced garlic and cook for 30 seconds until fragrant, stirring continuously.
05 - Place prawns in a single layer and cook 2 to 3 minutes until pink on one side; flip and cook 1 to 2 minutes on the other side.
06 - Incorporate lemon zest, lemon juice, and red pepper flakes if using; stir thoroughly.
07 - Add remaining butter and swirl skillet until the sauce is melted and glossy.
08 - Remove skillet from heat, stir in chopped parsley, then serve immediately with sauce spooned over prawns; garnish with additional parsley and lemon wedges.

# Expert Suggestions:

01 -
  • Ready in under 20 minutes, so weeknight dinner doesn't feel like a production.
  • The sauce is so buttery and bright that bread gets involved whether you planned it or not.
  • Makes you look like you know what you're doing in the kitchen, even if you're scrambling.
02 -
  • Don't overcrowd the pan or the prawns will steam instead of sear, and you'll lose the texture that makes this dish sing.
  • The prawns cook faster than you think—overcooked prawns are rubbery, and there's no saving them once it happens.
  • Taste the lemon juice before you use it, because an old lemon can taste bitter and throw off the whole balance.
03 -
  • If you want to add richness, splash in a small pour of white wine after the garlic and let it reduce by half before adding the prawns.
  • For an elegant touch, keep a few tails intact when deveining, or buy them with tails on—they look impressive and give you something to hold.

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