Warm Prawns With Olive Oil Recipe

Rinse and dry

Rinse prawns under cold water, then pat very dry with paper towels. Drying is important so they warm rather than steam in the oil.

Season the prawns evenly with the coarse salt and freshly ground black pepper. Set aside while you prepare the oil.

In a medium skillet or shallow sauté pan, pour in the extra-virgin olive oil and place over medium-low heat. You want the oil warm, not smoking — target around 275–300°F (if using a thermometer) or a gentle shimmer.

Add the thinly sliced garlic to the warm oil and cook gently for 2–3 minutes, stirring occasionally, until the garlic becomes fragrant and just begins to turn pale golden. Do not let it brown — reduce heat if necessary.

Add the minced shallot and red pepper flakes to the oil and garlic. Cook for another 1–2 minutes, stirring, until the shallot softens and becomes translucent.

Stir in the lemon zest and lemon juice, then remove the pan from the heat briefly to keep the oil from overheating while you add the prawns.

Return the pan to low–medium heat. Add the seasoned prawns in a single layer. Cook them gently for 1–2 minutes per side (total 2–4 minutes), spooning the warm oil and aromatics over them as they cook so they warm through and take on flavor. The prawns are done when they turn opaque and curl slightly — avoid overcooking to keep them tender.

If your prawns are larger and take longer, lower the heat and continue spooning oil; you want them warmed through rather than aggressively seared.

Turn off the heat. Sprinkle the chopped parsley over the prawns and drizzle any remaining warm oil from the pan over them. Taste and adjust seasoning with flaky sea salt and a light dusting of smoked or sweet paprika, if using.

Serve immediately in the skillet or transfer to a warm serving dish. Offer crusty bread for dipping into the flavored oil or serve over steamed rice. This dish is intended to be served warm so the oil remains fluid and aromatic.