Jumbo Tiger Prawn Recipe

Prepare prawns

Rinse the jumbo tiger prawns under cold water and pat dry very well with paper towels. If not already deveined, make a shallow cut along the back and remove the dark vein. Leave shells on for more flavor and to protect the flesh while cooking, or remove only the top shell if preferred. Lightly score the underside where the tail meets the body to prevent curling.

Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Squeeze half a lemon over the prawns and let sit at room temperature while you prepare the marinade (5–10 minutes maximum).

Make marinade/baste

In a small bowl combine 3 tbs olive oil, 2 tbs melted unsalted butter (melt in microwave or small pan), 4 cloves finely minced garlic, 1 tsp smoked paprika, 1/4 tsp cayenne (adjust to heat preference), 1 tsp honey, 1 tbs soy sauce, 1 tbs fresh lemon juice and 2 tbs chopped parsley. Whisk until emulsified.

Reserve about 1 tbs of the marinade for finishing. Brush the remaining marinade evenly over both sides of the prawns. Allow prawns to sit with marinade 5 minutes at room temperature; do not marinate longer than 20 minutes to avoid over-tenderizing.

Cook prawns

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (about 2–3 minutes). Add the prawns in a single layer. Cook undisturbed 1.5–2 minutes until the underside is golden and opaque near the shell. Flip and immediately brush with some reserved marinade and add the remaining butter (if not already added) to baste. Cook another 1–2 minutes until the prawns are pink, firm, and the internal flesh measures about 120–130°F (49–54°C). Total cook time will be 3–4 minutes depending on prawn size; avoid overcooking.

If using a grill: preheat to high, oil grates, grill prawns 1.5–2 minutes per side, basting once with reserved marinade during the second minute.

Finish and serve

Transfer prawns to a warmed platter. Sprinkle with the reserved 1 tbs chopped parsley (or chives), a pinch (about 1/2 tsp) flaky sea salt, and serve with lemon wedges. Offer additional warmed garlic butter or the reserved marinade heated as a dipping sauce.