Lemon Garlic Butter Prawns (Printable)

Succulent prawns sautéed in lemon garlic butter with fresh parsley, perfect for a light Mediterranean dish.

# What You'll Need:

→ Seafood

01 - 1 lb large raw prawns, peeled and deveined (tails optional)

→ Aromatics

02 - 3 cloves garlic, finely minced
03 - 1 small shallot, finely chopped

→ Sauce

04 - 1/4 cup unsalted butter
05 - 2 tablespoons extra virgin olive oil
06 - Zest and juice of 1 medium lemon
07 - 1/4 teaspoon crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 3 tablespoons fresh flat-leaf parsley, finely chopped
10 - Lemon wedges, for serving

# How To Make It:

01 - Pat prawns dry with paper towels and season lightly with salt and pepper.
02 - Heat olive oil and half the butter in a large skillet over medium-high heat.
03 - Add shallot and cook for 1 minute until translucent.
04 - Add garlic and cook for 30 seconds until fragrant, stirring constantly.
05 - Add prawns in a single layer; cook 2 to 3 minutes until just turning pink, then flip and cook another 1 to 2 minutes.
06 - Stir in lemon zest, lemon juice, and red pepper flakes if using.
07 - Add remaining butter and swirl until melted and sauce is glossy.
08 - Remove from heat and stir in chopped parsley.
09 - Serve immediately, spooning sauce over prawns; garnish with extra parsley and lemon wedges.

# Tips from dashanddishes:

01 -
  • Ready in under 20 minutes but tastes like restaurant-quality cooking.
  • The butter and lemon sauce is so silky you'll want to pour it over everything.
  • Works as an elegant appetizer or a light dinner, depending on your mood.
02 -
  • Overcooking prawns by even a minute turns them rubbery and takes the joy out of the dish—watch them closely and pull them off heat while they still feel slightly tender.
  • Never skip drying the prawns; it's the difference between a pale, steamed dish and one with golden, caramelized edges.
03 -
  • A splash of white wine after the garlic is cooked adds complexity and sophistication—let it reduce by half before adding the lemon and butter.
  • If you want to get fancy without extra effort, finish the dish with a pinch of fleur de sel and a crack of fresh pepper just before serving; the texture makes all the difference.

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