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Garlic Butter Prawns with Lemon

Prep 15 min Cook 10 min Difficulty 2/5

Fast garlic butter prawns with lemon—ready in 25 minutes. Simple prep, bright flavor, and serving tips for juicy results.

Why this recipe works

This simple garlic butter prawns with lemon recipe yields juicy, flavorful prawns in about 25 minutes. It suits home cooks looking for a fast weeknight seafood dinner with minimal ingredients. Prep is straightforward—peel and dry prawns, mince garlic, and you’re ready to cook.

Search intent: find a quick garlic butter prawns recipe
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Key takeaways

Dry prawns and high heat = juicy, not rubbery.
Add lemon off the heat to preserve brightness.
Serve immediately—prawns overcook quickly.

Recipe guide

This simple garlic butter prawns with lemon recipe yields juicy, flavorful prawns in about 25 minutes. It suits home cooks looking for a fast weeknight seafood dinner with minimal ingredients. Prep is straightforward—peel and dry prawns, mince garlic, and you’re ready to cook.

A 25-minute garlic butter prawn recipe that stays juicy and bright.

  • Dry prawns and high heat = juicy, not rubbery.
  • Add lemon off the heat to preserve brightness.
  • Serve immediately—prawns overcook quickly.

Ingredients & Prep

Gather: 500 g peeled deveined prawns, 2 tbsp butter, 2 tbsp olive oil, 4 cloves garlic minced, juice of 1 lemon, 1 tsp smoked paprika, salt and pepper, 2 tbsp chopped parsley. Pat prawns dry and season lightly with salt, pepper and paprika. Mince garlic and chop parsley; juice the lemon.

Quick Cooking Steps (10 minutes)

Heat a large skillet over medium-high heat. Add olive oil and butter until butter foams. Add garlic and cook 30 seconds until fragrant (don’t brown). Add prawns in a single layer and cook about 2 minutes per side until pink and opaque. Squeeze lemon over prawns, toss with parsley, adjust seasoning, and remove from heat.

Serving Suggestions & Tips

Serve immediately with crusty bread, rice or pasta to soak up the sauce. For a lighter meal, pair with a green salad. Tip: don’t overcook prawns—remove from heat as soon as they’re opaque to stay juicy.

Ingredients

  • 500 g prawns peeled and deveined
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 lemon juiced
  • 1 tsp smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tbsp chopped parsley

Instructions

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FAQs

How long do leftovers keep and how should I reheat them? Store cooled prawns in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of olive oil or butter.
Can I substitute any ingredients? Use unsalted butter if you want more control over salt, swap lemon for lime for a different brightness, or use cayenne instead of smoked paprika for heat.
Can I prepare any steps ahead of time? You can peel and devein the prawns ahead of time and store them chilled; cook just before serving. Cooked prawns don’t reheat well for later use in salads where texture matters.