Fresh Prawns Recipe

Rinse and pat dry

Rinse the prawns briefly under cold running water. Pat them very dry with paper towels—removing moisture helps them sear instead of steam.

Lightly season the prawns with the measured sea salt and set aside while you prepare the marinade (5 minutes).

Make the marinade

In a medium bowl combine the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, smoked paprika, cracked black pepper and red pepper flakes. Whisk until emulsified.

Add the seasoned prawns to the bowl and toss to coat thoroughly. Let them marinate at room temperature for 10–15 minutes (no longer than 30 minutes) to absorb flavor without breaking down the texture.

While prawns marinate, heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot—about 2–3 minutes. The pan should be smoking slightly when a drop of water sizzles and evaporates on contact.

Sear the prawns

Add 1 tablespoon of olive oil to the hot skillet and swirl to coat. Arrange prawns in a single layer, leaving small gaps between them. Cook without moving for 1.5–2 minutes until the underside is golden and slightly charred.

Flip the prawns and add the tablespoon of butter to the pan. Tilt the pan slightly and spoon the melted butter and any remaining marinade in the pan over the prawns to baste for another 1–1.5 minutes, until the prawns are opaque and curled into a loose C (internal temperature about 120–125°F or 49–52°C). Do not overcook.

Rest and serve

Transfer prawns to a warm serving plate. Spoon any pan juices over the prawns, sprinkle with additional chopped parsley or microgreens if using, and serve immediately with lemon wedges.