Lemon Garlic Butter Prawns

Name: Lemon Garlic Butter Prawns
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: 500g raw prawns, peeled and deveined (tails left on if desired); 4 tablespoons unsalted butter; 3 tablespoons olive oil; 6 garlic cloves, thinly sliced; 1/2 teaspoon red chilli flakes (optional); Zest of 1 lemon; 3 tablespoons fresh lemon juice (about 1 large lemon); 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons chopped fresh parsley; Crusty bread, for serving

By Sophie Greene · 15 October 2026

Juicy prawns bathed in a glossy lemon-garlic butter sauce, ready in 15 minutes and perfect for mopping up with crusty bread.

10Prep min

5Cook min

15Total min

Serves 4Serves

MediterraneanCuisine

EasyDifficulty

There's something irresistible about plump prawns sizzling in a golden lemon-garlic butter sauce. This Mediterranean-inspired dish comes together in minutes, yet tastes like a treat from a seaside restaurant. The key is to cook the prawns quickly over high heat so they stay tender and juicy, while the butter, garlic, and lemon meld into a silky sauce.

Serve it as a starter or a light main, always with plenty of crusty bread to soak up every drop. A handful of fresh parsley adds colour and freshness, and a pinch of chilli flakes gives a gentle kick. It's the kind of recipe that feels special but is simple enough for a weeknight.

For the best results, use raw prawns—they cook fast and absorb the flavours beautifully. If you can find them, shell-on prawns add extra depth, but peeled ones work just fine. Just be careful not to overcook them, as they can turn rubbery. Ready in under 20 minutes, this is a dish you'll want to make again and again.

Ingredients

500g raw prawns, peeled and deveined (tails left on if desired)
4 tablespoons unsalted butter
3 tablespoons olive oil
6 garlic cloves, thinly sliced
1/2 teaspoon red chilli flakes (optional)
Zest of 1 lemon
3 tablespoons fresh lemon juice (about 1 large lemon)
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

Instructions

Pat the prawns dry with paper towels and season with salt and pepper. Set aside.
In a large skillet, heat the olive oil over medium-high heat until shimmering.
Add the prawns in a single layer and cook for 1 minute per side until they turn pink and opaque. Remove to a plate; they will cook a little more later.
Reduce the heat to medium. In the same skillet, melt the butter. Add the garlic and chilli flakes and cook for 30 seconds until fragrant, being careful not to brown the garlic.
Stir in the lemon zest and juice, scraping up any browned bits. Let the sauce bubble for 30 seconds.
Return the prawns to the skillet along with any juices. Toss to coat in the sauce and cook for 1 minute until heated through.
Remove from heat and stir in the parsley. Taste and adjust seasoning if needed.
Transfer to a serving dish and serve immediately with crusty bread.

Cook’s tips

Use raw prawns for the best texture; cooked prawns will become tough if reheated.
Do not overcook the prawns—they should be just opaque and pink.
For extra flavour, add a splash of white wine with the lemon juice and let it reduce slightly.

Substitutions

Swap prawns for scallops or firm white fish chunks; adjust cooking time accordingly.
Use vegan butter to make it dairy-free.
Add a pinch of smoked paprika for a subtle smokiness.

Storage & reheating

Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day; reheat gently in a pan, but note that prawns may become firmer.