Garlic Butter Prawns (Printable Version)

Succulent prawns cooked in garlic butter and lemon, perfect for a flavorful and light dish.

# Ingredient List:

→ Seafood

01 - 1 lb large raw prawns, peeled and deveined, tails on

→ Aromatics

02 - 4 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, chopped

→ Fats

04 - 3.5 tablespoons unsalted butter
05 - 1 tablespoon olive oil

→ Citrus

06 - 1 lemon, zest and juice

→ Seasonings

07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes (optional)

# Step-by-Step Instructions:

01 - Pat the prawns dry with paper towels and season evenly with salt and pepper.
02 - In a large skillet over medium-high heat, melt the butter with the olive oil until shimmering.
03 - Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant but not browned.
04 - Add the prawns in a single layer and sauté for 2–3 minutes per side, or until pink and opaque throughout.
05 - Add the lemon zest, lemon juice, and red pepper flakes if using. Stir in the chopped parsley and toss to coat evenly.
06 - Remove from heat and serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • Dinner is genuinely ready before your guests finish their first sip of wine, yet it tastes like you've been cooking for hours.
  • The buttery, lemony sauce is so good you'll find yourself scraping the pan clean with bread long after the prawns are gone.
  • It works as an elegant appetizer when friends drop by unexpectedly or as a light main that won't leave you feeling heavy.
02 -
  • Overcooking prawns by even one minute turns them into rubber, so watch for the exact moment they turn fully opaque and pull them off heat immediately—carryover cooking will finish them perfectly.
  • Don't let the garlic brown for even a second or it becomes acrid and bitter, ruining the delicate balance; if you miss the window, start over with fresh garlic rather than pushing forward.
03 -
  • Buy prawns the same day you plan to cook them; if that's impossible, store them in the coldest part of your fridge on a bed of ice and use them within 24 hours.
  • A squeeze of finishing salt right at the end, after tasting, can make people wonder what you did differently—it's not a secret, just respect for seasoning at every stage.
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