Garlic Prawns with Lemon and Parsley
Tender prawns cooked in olive oil and butter with softened garlic, fresh lemon and parsley. Ready in minutes, they are light enough for lunch and generous enough to serve with bread as an easy shared meal.
Garlic prawns belong at the table while the butter is still warm and the lemon is at its brightest. Thin slices of garlic soften in the pan without browning, flavouring the butter while the prawns remain sweet and tender. Lemon zest and parsley keep the sauce fresh rather than heavy. Serve the plate in the middle of the table with bread ready for the golden juices underneath.
Prep: 15 min · Cook: 8 min · Serves: 4 · Cuisine: Mediterranean · Category: Seafood
Ingredients
Garlic Prawns with Lemon and Parsley
- 500 g raw peeled and deveined prawns, patted very dry
- ¾ tsp fine salt
- Black pepper
- 1½ tbsp extra virgin olive oil, divided
- 40 g unsalted butter, divided
- 8 garlic cloves, very thinly sliced
- Finely grated zest of ¾ lemon
- 2 tbsp fresh lemon juice
- Up to ½ tbsp additional lemon juice, only if needed
- 5 tbsp chopped flat-leaf parsley, divided
- Lemon wedges, to serve
Method
- Season the dried prawns with the salt and black pepper, then divide them into two roughly equal batches.
- Heat a large stainless-steel frying pan over medium-high heat until properly hot.
- Add half the olive oil and about half of the first 15 g butter. Swirl to coat the base.
- Add the first batch of prawns in a single layer. Cook without moving for about 60 seconds.
- Turn the prawns and cook for a further 40–45 seconds. Transfer immediately to a plate.
- Add the remaining olive oil and the rest of the first 15 g butter to the pan.
- Cook the second batch for about 60 seconds on the first side and 40–45 seconds on the second side. Transfer to the plate with the first batch.
- Reduce the heat to medium-low.
- Add the remaining 25 g butter and the sliced garlic.
- Cook for 30–45 seconds, stirring gently, until the garlic is fragrant and softened but not browned.
- Add the lemon zest and return all the prawns, along with any resting juices, to the pan.
- Add 2 tablespoons lemon juice and toss for 20–30 seconds, just until the prawns are glossy and warmed through.
- Remove the pan from the heat and fold through 4 tablespoons parsley.
- Taste one prawn with a garlic slice and a little pan butter. Add up to the remaining ½ tablespoon lemon juice only if the dish needs more brightness.
- Transfer to a serving plate and spoon the lemon-garlic butter and softened garlic over the prawns.
- Finish with the remaining parsley and serve immediately with lemon wedges.
Serving Suggestion
These garlic prawns are lovely served with warm Simple Rosemary Focaccia for soaking up the lemon butter, or alongside Greek Style Salad with Feta, Olives & Garlic for a light Mediterranean spread. For something more substantial, pair them with Warm Cannellini Beans with Garlic & Olive Oil.
Storage Notes
Transfer leftovers to a shallow airtight container and refrigerate promptly. Use within 2 days. Reheat very gently in a frying pan over low heat until just warmed through.
Notes
Slice the garlic thinly rather than mincing it. The slices soften gently in the butter and remain visible throughout the finished dish.
Keep the heat low once the garlic enters the pan. Browned garlic will make the delicate lemon-butter sauce taste bitter.
Add the final portion of lemon juice only after tasting. Lemons vary in sharpness, and the sauce should remain buttery rather than sour.
Large prawns are easiest to cook evenly, but smaller prawns may be used if the cooking time is reduced.
The Grace Table Tip
Have the bread and serving plate ready before the prawns begin cooking. They are at their best the moment they leave the pan, while the garlic butter is warm and the prawns remain tender.
The garlic can be sliced and the parsley chopped earlier in the day, but keep the prawns refrigerated and cook them only shortly before serving.