Garlic Butter King Prawns with Lemon and Parsley

Garlic Butter King Prawns with Lemon and Parsley

Servings

4

Prep Time

10 minutes

Cook Time

6 minutes

Calories

210

Cuisine

Mediterranean

Category

Main Course

King prawns are a luxurious yet simple protein that can instantly elevate any dinner. When pan-seared in garlic butter and kissed with lemon, they become something truly exceptional — juicy, tender, and infused with layers of flavour. 


This Garlic Butter King Prawn recipe is a go-to for busy weeknights or elegant dinners alike, bringing together just a few pantry staples to create a restaurant-worthy dish in under 20 minutes.


The key is in the quick sear and timing. Prawns only need a minute or two per side, and overcooking is their only enemy. The garlic adds aroma, the butter provides richness, and lemon cuts through with brightness that balances it all. 


Add parsley at the end for colour and freshness, and serve it all with a wedge of lemon and crusty bread or over pasta or rice. Whether you're cooking for guests or just treating yourself, these prawns deliver every time — quick, classy, and utterly crave-worthy.

Garlic Butter King Prawns with Lemon and Parsley

Ingredients

  • 1 lb raw king prawns, peeled and deveined (tails on optional)

  • 3 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 4 garlic cloves, minced

  • Juice of 1/2 lemon

  • Zest of 1 lemon

  • 1/4 teaspoon red pepper flakes (optional)

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons fresh parsley, chopped

  • Lemon wedges, to serve

Directions

  1. Pat the prawns dry with paper towels and season lightly with salt and pepper.

  2. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

  3. Add garlic and sauté for 30 seconds until fragrant (do not brown).

  4. Add the prawns in a single layer and cook for 1–2 minutes per side until they turn pink and opaque.

  5. Squeeze in the lemon juice, add zest, and stir in the remaining tablespoon of butter to finish the sauce.

  6. Add red pepper flakes if using, and toss the prawns to coat evenly.

  7. Remove from heat, sprinkle with parsley, and serve immediately with lemon wedges.

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Tips for Cooking King Prawns

  1. Use raw, deveined prawns for the best flavour and texture.

  2. Dry the prawns before searing to get a better crust.

  3. Don’t overcrowd the pan — work in batches if needed.

  4. Cook on medium-high heat for a golden sear.

  5. Add garlic just before prawns to avoid burning it.

  6. Use unsalted butter so you can control the seasoning.

  7. Zest the lemon before juicing to avoid waste.

  8. Don’t overcook — prawns are ready when pink and curled.

  9. Finish with herbs or chilli flakes for extra dimension.

  10. Serve immediately — prawns are best hot and fresh.

 

Serve It With Suggestions

  • Warm crusty bread or garlic toast

  • Buttered pasta with parsley and lemon

  • Steamed jasmine or basmati rice

  • Fresh green salad with vinaigrette

  • Roasted asparagus or zucchini

  • Creamy mashed potatoes

  • Grilled corn on the cob

  • Couscous with dried fruit and herbs

  • Sautéed spinach or kale with garlic

  • A glass of chilled white wine or sparkling rosé

 

FAQ's

Q: Can I use frozen king prawns?
A: Yes — thaw them completely and pat dry before cooking.

Q: How do I know when prawns are cooked?
A: They turn pink, opaque, and curl into a “C” shape when done.

Q: Can I use pre-cooked prawns?
A: You can, but they won’t absorb the butter and garlic as well and may overcook.

Q: What can I substitute for butter?
A: You can use ghee or a mix of olive oil and coconut oil for a dairy-free option.

Q: Can I make this spicy?
A: Definitely — add chilli flakes or a dash of sriracha for heat.

Q: Are king prawns the same as jumbo shrimp?
A: They’re similar — both are large and meaty, though names vary by region.

Q: Can I grill the prawns instead?
A: Yes — brush with garlic butter and grill 1–2 minutes per side.

Q: What herbs go well with prawns?
A: Parsley, cilantro, chives, or basil all pair beautifully.

Q: Can I make this ahead?
A: Prawns are best cooked fresh, but you can prep all ingredients in advance.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently.

Chef's Recommendation

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Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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