Jumbo King Prawns Recipe
Make Jumbo King Prawns Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Prawns
Marinade / Basting
Finish / Serving
Method
Prawns
- 1
Prepare prawns
Rinse the 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 flesh while cooking; remove heads if still attached. Season both sides lightly with the kosher salt and freshly ground black pepper and set on a tray while you make the marinade.
Marinade / Basting
- 2
Make marinade
In a small bowl combine the extra-virgin olive oil, minced garlic, lemon juice, lemon zest, smoked paprika, crushed red pepper flakes, honey and half of the chopped parsley. Whisk until emulsified and taste; adjust salt or lemon if needed. Reserve 2 tablespoons of the mixture to use as a finishing baste.
- 3
Marinate prawns briefly
Brush or toss the seasoned prawns with the remaining marinade, ensuring they are coated but not swimming in liquid. Let sit at room temperature for 10–15 minutes (do not marinate longer than 30 minutes or the acid will begin to 'cook' the prawns).
- 4
Heat pan or grill
If pan-searing: heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add the unsalted butter and allow it to melt and foam. If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grates.
- 5
Cook prawns
Place prawns in a single layer in the hot skillet or on the grill, shell side down first if shells are on. Cook 2–3 minutes without moving, until shells are pink and edges of flesh begin to turn opaque. Flip and baste with the reserved marinade and a little of the melted butter in the pan (or brush with marinade if grilling). Cook an additional 1.5–2 minutes until prawns are opaque and firm but still juicy (internal temp ~120–130°F / 49–54°C). Do not overcook.
- 6
