Crevettes Tièdes À L’huile D’olive Recipe

Prepare prawns

Rinse the prawns briefly under cold water and pat completely dry with paper towels. If not already done, remove shell and devein, leaving tails on if you prefer presentation. Place prawns in a medium bowl and season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper; toss to coat evenly.

Make dressing

In a small heatproof bowl or measuring cup, whisk together 1/2 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp grated lemon zest, 1 minced garlic clove, 1/2 tsp sweet smoked paprika, 1/4 tsp red pepper flakes (if using), and 1/2 tsp honey (if using). Taste and adjust seasoning: add a little more lemon if you want brighter acidity or a pinch more salt if needed.

Warm the dressing

Gently warm the dressing to infuse flavors and bring it to a pleasant temperature for the prawns: place the bowl with dressing over a small pot of simmering water (double-boiler) for 2–3 minutes, stirring occasionally, until it is warm but not hot (about 40–50°C / 105–120°F). Warming softens the raw garlic and mellows the oil, creating a silky sauce that will slightly cook the prawns when combined.

Warm prawns in dressing

Heat a large nonstick skillet over medium-high heat for 1 minute. Add a thin drizzle (~1 tbsp) of olive oil to the pan. When the oil shimmers, add the seasoned prawns in a single layer (work in two batches if necessary to avoid crowding). Sear prawns 1 to 1 1/2 minutes per side until opaque and just cooked through (internal temperature ~55–60°C / 130–140°F). Transfer cooked prawns to a warmed shallow serving bowl or platter.

Combine with warm dressing

Immediately pour the warm olive oil dressing over the hot prawns so the residual heat blooms the dressing and slightly finishes the prawns. Toss gently to coat each prawn in the sauce, scraping any browned bits from the pan into the sauce for added flavor.

Garnish and rest

Sprinkle the prawns with 1/4 cup finely chopped flat-leaf parsley, 2 tbsp chopped fresh mint (if using), and 2 tbsp sliced scallions (if using). Let the prawns rest in the warm dressing for 2–3 minutes so flavors meld; the prawns should be served warm (tièdes), not piping hot.

Serve the warm prawns with lemon wedges and optional crusty bread or warm pita to soak up the oil. A bed of mixed salad greens or arugula dressed lightly with lemon and olive oil can be used as a base. For Iftar, present alongside other small plates so guests can enjoy immediately.