King Prawns Recipe

Prep prawns

If your prawns are frozen, thaw fully in the refrigerator or under cold running water. Pat the prawns very dry with paper towels. Season both sides lightly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice; set aside while you prepare the sauce (5–10 minutes).

If shells are on and you prefer them removed, peel and devein before seasoning; leave tails on for presentation if desired.

Cook aromatics

In a large skillet over medium heat, melt 2 tbsp of the butter with 1 tbsp olive oil. Add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Deglaze with wine

Increase heat to medium-high and pour in 1 cup dry white wine. Stir, scraping any browned bits from the pan. Bring the wine to a gentle boil and reduce until the liquid is reduced by about half (about 4–6 minutes). This concentrates the flavor and cooks off alcohol.

Finish sauce

Lower heat to medium-low. Whisk in the remaining 2 tbsp butter, one tablespoon at a time, until the sauce is glossy and slightly thickened. Stir in 1 tsp lemon zest, 1 tbsp fresh lemon juice, 2 tbsp chopped parsley and 1 tsp red pepper flakes (optional). Taste and adjust seasoning with salt and freshly ground black pepper as needed.

With the sauce at a gentle simmer (not rapidly boiling), add the seasoned prawns in a single layer to the skillet. Cook undisturbed for about 1½ to 2 minutes, then flip each prawn and cook an additional 1–2 minutes, until prawns are opaque, pink, and just cooked through (internal temperature ~120–130°F / 49–54°C for prawns). Do not overcook — they will become tough if left longer.

Spoon the sauce over the prawns while they cook so they absorb the flavors. If the pan becomes too dry, add a splash of white wine or a tablespoon of water.

Remove skillet from heat. Stir in remaining 0 tbsp (if any) butter for extra gloss and 1–2 tbsp chopped parsley. (Note: ingredient list accounts for total butter; adjust to preference.)

Transfer prawns and sauce to a warm serving plate or serve directly from the skillet. Serve with lemon wedges and crusty bread to mop up sauce, or spoon over cooked pasta or rice. Garnish with additional chopped parsley and a light grind of black pepper.

Serve immediately.