Warm Prawns With Olive Oil And Lemon Juice Recipe

Prepare prawns

If not already done, peel and devein the prawns, leaving tails on if preferred. Pat the prawns very dry with paper towels to ensure good contact with the oil and prevent steaming.

Season the prawns lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside while you prepare the oil and aromatics (5 minutes).

Warm the oil and infuse

Place a large skillet (preferably stainless steel or cast-iron) over medium-low heat. Add 1/4 cup extra-virgin olive oil and warm gently for about 1 minute until it shimmers but does not smoke. Add the 3 thinly sliced garlic cloves and 1/4 tsp red pepper flakes. Cook, stirring frequently, for 1.5–2 minutes until the garlic is fragrant and just begins to turn golden at the edges. Take care not to burn the garlic; lower the heat if it browns too quickly.

Turn the heat to medium-high. Using a slotted spoon or tongs, add the seasoned prawns in a single layer to the skillet, pouring any residual water off the prawns beforehand. Arrange them so they touch the oil and garlic but aren’t overcrowded; cook in two batches if necessary.

Sear the prawns for 1.5–2 minutes on the first side without moving them, until edges turn opaque and the underside develops a light golden color. Flip each prawn and cook another 1–1.5 minutes until just cooked through and firm to the touch. Total cooking time will depend on size but should be 3–4 minutes. Do not overcook.

As the prawns cook on the second side, tilt the pan slightly and spoon some of the warmed olive oil, garlic and juices over the prawns to baste them and distribute flavor.

Add lemon and herbs

Remove the skillet from heat as soon as the prawns are cooked. Immediately squeeze 2 tbsp fresh lemon juice over the prawns and add 1 tsp lemon zest if using. Toss gently to combine so the juice warms but does not cook excessively. Sprinkle the 2 tbsp chopped flat-leaf parsley over the prawns and taste; adjust seasoning with sea salt and freshly ground black pepper to taste.

Let the prawns sit for 1 minute in the warm oil to absorb flavors, then transfer to a warm serving plate, spooning the garlic-scented olive oil over them.

Serve warm with crusty bread or toasted baguette slices to sop up the olive oil and juices. If desired, spread bread with a little butter before toasting or serve butter on the side.

This dish is best enjoyed immediately. Leftovers can be refrigerated up to 24 hours but are best reheated gently in a warm skillet with a splash of olive oil to avoid rubbery texture.