King Prawn Recipe

Prep the prawns

Pat the king prawns dry with paper towels. If whole, remove heads and shells if desired, leaving tails on for presentation if preferred. Make a shallow crosswise slit along the back and devein if not already done.

Combine marinade

In a medium bowl whisk together the olive oil, lemon juice, minced garlic, ground sumac, black pepper, smoked paprika (if using), chili flakes (if using), and salt until combined.

Add the prawns to the bowl and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes) to allow the sumac and pepper flavors to penetrate. Bring prawns close to room temperature for 10 minutes before cooking if marinated longer than 30 minutes.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot, about 2 minutes. Add the butter and swirl to melt and coat the pan.

Sear prawns

Add the prawns in a single layer, leaving space between them (cook in batches if necessary). Sear undisturbed for 1.5–2 minutes until the underside is golden and slightly charred. Flip and cook the other side for 1–1.5 minutes until the prawns are opaque and just cooked through (internal temperature about 120–125°F / 49–52°C). Total cook time should be 3–4 minutes depending on size.

Finish with butter & juices

Toward the end of cooking, spoon the melted butter and pan juices over the prawns to glaze them. Remove from heat promptly to avoid overcooking.

Transfer prawns to a warmed serving plate. Sprinkle the chopped parsley evenly over the prawns, dust lightly with extra sumac and a crack of fresh black pepper. Arrange lemon wedges alongside.

Serve immediately with lemon wedges for squeezing. Suggested accompaniments: crusty bread, a simple salad, or steamed rice. Leftovers can be chilled and used cold in salads or sandwiches within 24 hours.