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Garlic Butter Prawns with Lemon
Quick garlic butter prawns with lemon — 25 minutes from start to finish. Simple pan-fried recipe for a bright, garlicky seafood dish.
Why this recipe works
This quick garlic butter prawns recipe yields tender, garlicky prawns brightened with lemon—great for weeknights or a fast dinner party starter. It suits cooks who want bold flavor with minimal fuss.
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Key takeaways
Dry prawns and cook briefly to keep them tender.
Use a butter+olive oil blend to prevent burning.
Finish with lemon and parsley for brightness.
Recipe guide
This quick garlic butter prawns recipe yields tender, garlicky prawns brightened with lemon—great for weeknights or a fast dinner party starter. It suits cooks who want bold flavor with minimal fuss.
Seared prawns in garlic butter and lemon in under 25 minutes.
- Dry prawns and cook briefly to keep them tender.
- Use a butter+olive oil blend to prevent burning.
- Finish with lemon and parsley for brightness.
Ingredients
Ingredients (serves 2–3): 500 g prawns, 2 tbsp butter, 2 tbsp olive oil, 4 cloves garlic minced, juice of 1 lemon, 1 tsp smoked paprika, salt and freshly ground black pepper to taste, 2 tbsp chopped parsley, lemon wedges to serve.
Method
Pat prawns dry and season with salt, pepper and smoked paprika. Heat butter and olive oil in a large skillet over medium-high until butter melts and foam subsides. Add minced garlic and cook 30–45 seconds until fragrant. Add prawns in a single layer and cook 1–2 minutes per side until pink and opaque. Pour lemon juice over prawns, stir 30 seconds, remove from heat and sprinkle parsley. Serve immediately with lemon wedges.
Tips & Variations
Tips: Dry prawns well to get a good sear; don’t overcrowd the pan—cook in batches if needed. Variations: add chili flakes for heat, finish with a knob of extra butter for richness, or toss with cooked pasta for a quick main.
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
- Pat prawns dry with paper towels and season with salt, pepper and smoked paprika.
- Heat butter and olive oil in a large skillet over medium-high heat until butter melts and foam subsides.
- Add minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.
- Add prawns in a single layer and cook 1–2 minutes per side until pink and opaque.
- Pour lemon juice over prawns and stir to coat, cooking 30 seconds more to meld flavors.
- Taste and adjust seasoning with salt and pepper if needed.
- Remove pan from heat and sprinkle chopped parsley over prawns.
- Serve immediately with extra lemon wedges if desired.
FAQs
Can I use frozen prawns?
Yes — thaw fully and pat very dry to avoid steaming; follow the same timing but check doneness (pink and opaque).
How do I know when prawns are cooked?
Cook 1–2 minutes per side depending on size; stop when prawns are pink and opaque to avoid rubberiness.
Simple ways to vary the flavor?
Use extra lemon wedges, a splash of white wine with the lemon, or add chili flakes for heat.