Jumbo Tiger Prawns Recipe

Prepare prawns

Rinse the jumbo tiger prawns under cold water and pat dry with paper towels. If not already done, peel and devein, leaving tails on for presentation.

Make marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, paprika, sea salt, black pepper, and chili flakes. Stir until well combined.

Add prawns to the bowl and toss thoroughly to coat each prawn in the marinade. Cover and refrigerate for 15–30 minutes (no longer than 30 minutes to avoid “cooking” the prawns in the acid).

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 2–3 minutes.

Sear prawns

Add the marinated prawns in a single layer to the dry hot pan (or add a teaspoon of olive oil if your pan is not well seasoned). Sear for 1.5–2 minutes on the first side without moving them, until the underside is golden and opaque at the edge.

Flip and finish

Turn the prawns and add 2 tbs unsalted butter to the pan. Spoon the melting butter over the prawns for 30–60 seconds while they finish cooking (total cook time should be 3–4 minutes). Prawns are done when opaque, slightly curled, and the internal temperature reaches 120–125°F (49–52°C).

Remove the pan from heat, sprinkle chopped parsley over the prawns, squeeze lemon wedges over them, and drizzle 1 tsp extra virgin olive oil. Toss gently to coat.

Transfer prawns to a warm platter. Serve immediately with lemon wedges and crusty bread or steamed rice to soak up the juices. Adjust seasoning with additional salt, pepper, or lemon to taste.