Lemon Garlic Prawns Recipe

Prepare prawns

Rinse the prawns under cold water and pat very dry with paper towels. If shells and tails are still on and you prefer them removed, peel and remove veins now. Dry prawns thoroughly to ensure good sear.

Make marinade

In a medium bowl combine lemon juice, lemon zest, minced garlic, 1 tablespoon olive oil, 1 tablespoon melted butter, salt, black pepper, and red pepper flakes. Whisk until emulsified.

Marinate

Add prawns to the bowl and toss to coat evenly. Let sit at room temperature for 10–15 minutes or refrigerate for up to 30 minutes. Do not marinate longer than 30 minutes to avoid 'cooking' the prawns with acid.

Heat pan

Place a large skillet or frying pan over medium-high heat. Add remaining 1 tablespoon olive oil and let shimmer (about 1 minute). Then add the remaining 1 tablespoon butter and swirl to coat the pan.

Cook prawns

Add prawns in a single layer, shaking off excess marinade so they sear instead of steam. Cook undisturbed for 1–2 minutes until the underside turns pink and slightly golden. Flip each prawn and cook another 1–2 minutes until opaque and just cooked through (total 3–4 minutes depending on size). Avoid overcooking to keep prawns tender.

Add marinade and parsley

Pour the reserved marinade into the pan and cook for 30–45 seconds, stirring, until the garlic becomes fragrant and sauce slightly thickens. Stir in chopped parsley and remove pan from heat.

Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.

Transfer prawns to a serving plate, spoon pan sauce over them, sprinkle with extra chopped parsley and a light drizzle of olive oil if using. Serve immediately with lemon wedges on the side.

Serve suggestions: over steamed rice, pasta, crusty bread for dipping, or alongside a green salad. Leftovers store in an airtight container in the refrigerator for up to 2 days.