Add Tiger Prawns Recipe

Prepare prawns

Rinse the tiger prawns under cold water and pat dry thoroughly with paper towels. If not already deveined, make a shallow cut along the back and remove the vein. Leave shells on for more flavor and to protect the meat while cooking; remove heads if preferred.

Season the prawns lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, tossing to coat evenly.

Make marinade

In a medium bowl combine 2 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/4 tsp red pepper flakes and 2 tbsp finely chopped fresh parsley. Whisk until blended.

Add the seasoned prawns to the marinade and toss to coat thoroughly. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid 'cooking' the prawns in the acid).

Cook prawns

Heat a large skillet or cast-iron pan over medium-high heat until hot (about 2 minutes). Add 1 tbsp unsalted butter and swirl to melt. Shake excess marinade from prawns and arrange them in a single layer in the hot pan, shell side down. Do not overcrowd — cook in two batches if necessary.

Sear prawns for 1.5–2 minutes without moving until the shells and edges turn bright orange-pink. Flip and cook another 1–1.5 minutes until opaque and just cooked through. Total cook time per prawn should be about 3–4 minutes depending on size. Avoid overcooking to keep prawns tender.

If there is any leftover marinade, add it to the pan for the last 30 seconds to glaze the prawns, stirring constantly to bring it to a simmer and reduce slightly (ensure marinade cooks through).

Transfer prawns to a serving plate. Squeeze fresh lemon wedges (use about 1 wedge per 3 prawns) over the prawns, sprinkle with 1 tbsp chopped fresh parsley, and serve immediately while hot.

Suggested serving: pair with crusty bread to mop up juices, over steamed rice, or alongside a simple salad.