These garlic butter prawns are one of those recipes that proves simple really can be spectacular. In under 15 minutes, you’ve got juicy, pan-seared prawns coated in a silky, garlicky butter sauce, brightened up with fresh lemon juice and a scattering of chopped parsley.
It’s a brilliant recipe to keep up your sleeve—whether you need a speedy weeknight dinner, a lighter option with rice or salad, or even something a bit impressive to serve with crusty bread and a glass of wine. And because it uses just a few fresh ingredients, the quality really shines through. Once you make this once, you’ll find yourself craving it again and again.
If you love prawn recipes, don’t miss my Perfect Spicy Tiger Prawn Stir-Fry, it’s full of bold flavour and comes together fast.
🍴 Tools You’ll Need
Non-Stick Frying Pan – A pan like this works beautifully for prawns and sauces.
Garlic Press – Saves time and keeps the prep mess-free, this one is my go-to.
Citrus Zester – A zester like this is great for getting that fresh lemon flavour.
Herb Scissors – Optional, but these make chopping soft herbs fast and easy.
Garlic Butter Prawns with Lemon & Parsley
Ingredients
- 200 g raw prawns peeled and deveined
- 2 tbsp unsalted butter
- 2 garlic cloves finely chopped or crushed
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- Small handful fresh parsley chopped
- Salt and black pepper to taste
- Optional: lemon wedges crusty bread to serve
Instructions
- Heat the olive oil and butter in a large frying pan over medium heat until the butter is melted and bubbling. I use a non-stick pan like this one, it heats evenly and stops the garlic from catching.
- Add the garlic and cook for about 30 seconds, just until fragrant—don’t let it brown. You can finely chop the garlic, or use a garlic press like this to keep things quick and tidy.
- Toss in the prawns and cook for 2–3 minutes on each side, or until pink and just cooked through.
- Add the lemon zest and juice, season with a pinch of salt and pepper, and give everything a quick toss. A simple citrus zester like this makes it easy to get all the flavour without the bitterness.
- Take off the heat and stir through the chopped parsley.
- Serve straight away with lemon wedges and some crusty bread to soak up the buttery sauce.
Notes
Top Tips for Garlic Butter Prawns
Don’t overcook the prawns: They only need a couple of minutes per side, once they’re pink and opaque, they’re done.
Use raw prawns: They cook more evenly and stay juicy. Pre-cooked prawns can turn rubbery.
Keep the heat moderate: You want the garlic to sizzle gently, not burn.
Zest before you juice: It’s much easier to zest a lemon while it’s still whole.