Spicy Garlic Prawns Recipe

Prep prawns

Pat the prawns dry with paper towels. Season lightly with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper and 1 tablespoon lemon juice. Let sit at room temperature while you prepare the sauce (5–10 minutes).

Melt butter and flavor base

In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons of the butter. When the butter has melted and is bubbling gently (but not browning), add the finely minced garlic and sliced fresh red chilli. Sauté, stirring constantly, for about 30–45 seconds until fragrant — do not let the garlic brown.

Build sauce

Add 2 tablespoons white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce for 1–2 minutes. Stir in 1/2 teaspoon smoked paprika and 1/4 teaspoon crushed red pepper flakes. Add the remaining 2 tablespoons of butter and stir until the butter is fully incorporated and the sauce is glossy.

Add parsley and lemon

Remove the pan from direct heat for 30 seconds, then stir in 1/4 cup finely chopped parsley and 1 teaspoon lemon zest. Taste and adjust seasoning with salt and pepper as needed.

With the sauce hot in the skillet, push it to one side or transfer to a bowl briefly if the pan is crowded. Increase heat to medium-high. Add the seasoned prawns in a single layer, cooking 1.5–2 minutes on the first side until the edges turn pink and start to curl.

Flip the prawns and cook the second side 1–2 minutes until opaque and just cooked through (total cooking time ~3–4 minutes depending on size). Spoon the spicy garlic parsley butter over the prawns as they finish cooking to coat and glaze them.

If you transferred the sauce earlier, return it to the skillet now and toss everything together for 20–30 seconds so prawns are well coated and the sauce is hot. Remove from heat immediately to avoid overcooking the prawns.

Transfer prawns to a warm serving plate. Spoon any remaining sauce over the prawns. Garnish with additional chopped parsley sprigs and serve with lemon wedges and crusty bread for dipping.

Recommended serving: Serve immediately while hot so the butter is silky. Adjust heat by adding more or fewer crushed red pepper flakes or chillies to taste.