Crevettes Tièdes À L’huile D’olive Recipe

Prep prawns

Pat the prawns dry with paper towels. If not already done, peel and devein, leaving tails on if desired for presentation.

Make marinade

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon grated lemon zest, minced garlic, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes (if using) until combined.

Marinate briefly

Add the prawns to the bowl and toss to coat evenly. Let sit at room temperature for 10 minutes (no more than 20 minutes) — the acid will begin to gently cure the surface while the oil and aromatics penetrate.

Cook prawns

Heat a large nonstick skillet over medium-high heat until shimmering. Add the prawns in a single layer (reserve excess marinade in the bowl). Cook undisturbed for 1.5–2 minutes until the undersides are pink and lightly golden. Flip and cook 1–1.5 minutes more until opaque and just cooked through. Total cook time should be 3–4 minutes depending on size. Do not overcook.

Finish in reserved marinade

Remove the pan from heat and immediately pour the reserved marinade into the skillet, tossing the prawns for 20–30 seconds so they become warm and glossy but the garlic does not scorch. The residual heat will slightly thicken the oil and marry the flavors.

Transfer the warm prawns to a warmed serving plate or shallow bowl.

Drizzle the tablespoon of extra-virgin olive oil over the prawns, sprinkle with the chopped parsley and taste for seasoning; add a pinch more salt or a squeeze of lemon juice if needed.

Serve immediately with lemon wedges on the side and crusty bread to soak up the oil and juices if desired.

Leftovers: refrigerate in an airtight container for up to 24 hours. Reheat gently in a warm skillet for 1–2 minutes or serve chilled as a salad topping.