Tiger Prawns Recipe

Prepare prawns

Rinse the tiger prawns under cold water, pat dry thoroughly with paper towels. If not already done, remove the shell but leave the tail on for presentation; devein if necessary.

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, ground cumin, red pepper flakes, kosher salt and black pepper. Whisk until combined.

Add prawns to the bowl with the marinade and toss gently to coat all sides. Cover and refrigerate for 15–30 minutes — no longer than 30 minutes so the acid doesn't toughen the prawns.

Heat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes). Add a thin film (about 1 tbs) of olive oil and swirl to coat.

Sear prawns

Remove prawns from the marinade letting excess drip off. Place prawns in a single layer in the hot pan without crowding (work in two batches if needed). Sear for 1.5–2 minutes per side until the exterior is opaque and lightly charred and the internal temperature reaches 120–125°F (49–52°C).

Finish with butter & parsley

Lower heat to medium. Push prawns to one side and add 2 tbs unsalted butter to the pan. Once melted, spoon the butter over the prawns for 30–60 seconds to glaze them. Sprinkle chopped parsley over prawns and toss gently to combine.

Transfer prawns to a warmed serving plate, squeeze fresh lemon over them, garnish with extra parsley and serve immediately with lemon wedges and optional crusty bread or steamed rice to soak up juices.

If using batches, keep cooked prawns on a warm plate in a 200°F (95°C) oven for up to 10 minutes while finishing remaining prawns to ensure all are served hot.