- Dish type
- Seafood starters
- Prawn starters
A simple saute of prawns with loads of parsley and garlic for flavour, finished with lemon juice and white wine. Enjoy!
721 people made this
- 2 tablespoons butter
- 1 bunch parsley, chopped
- 3 cloves garlic, minced
- 500g prawns, shelled
- 1/2 lemon, juiced
- 75ml white wine
- salt and black pepper, to taste
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Heat the butter in a large frying pan. Once melted, add parsley and garlic and cook gently for 30 seconds.
- Add prawns to the pan and cook for 3 to 4 minutes, until pink. Add lemon juice, white wine and seasoning. Stir through for a minute or two to let the flavours combine, then serve.
Lemon and garlic prawns
Reviews & ratingsAverage global rating:(28)
Reviews in English (13)
Lovely dish but I thought the parsley should have been added at the end as there was no flavour left in it after cooking throughout the dish.-14 Feb 2015
I used olive oil instead of butter and it was still great. Great for supper with family or friends.-02 May 2015
I cooked, it was quick and easy, and excellent! I really enjoyed, will cook more times-04 Mar 2014
Grilled Pink Queen Prawns With Lemon Butter Sauce
2 dozen Queen frozen prawns, deveined, wash, water should run clear. 1 teaspoon fine salt (adjust salt) Pinch paprika Some fresh garlic cloves crushed 2 Tablespoon red sweet chilli sauce 1 Tablespoon clear honey 1 Tablespoon lemon juice 2 teaspoon sugar 1 Tablespoon kashmiri red chill powder 2 teaspoon Suhanas Red chilli powder 1 teaspoon ground cumin/jeera Pinch fresh ground Methi (Fenugreek) powder 1 teaspoon ground coriander 1 teaspoon tomotoe puree 1 Tablespoon jalapeno sauce mild (wellington Brand) 2 teaspoon siracha sauce 3 Tablespoon fresh cream (optional) if using drizzle before serving 1 Tablespoon vegetable oil 2 wheels of garlic butter 1 Tablespoon finely chopped fresh coriander Pinch black pepper powder Lemon wedges
- 700 gm tiger prawns
- 4 tablespoon lemon juice
- 3 cloves crushed to paste garlic
- 1 stalk chopped parsley
- 4 tablespoon melted butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
- salt as required
How to make Grilled Prawns in Lemon Butter Sauce
The first step is to prepare the sauce for the prawns. Mix together the melted butter, lemon juice, salt, pepper, crushed garlic and chopped parsley in a bowl. Mix it well and keep aside.
Next, put a grilling pan over medium heat. Brush the oil in the pan, and then add the tiger prawns. Turn the prawns 30 seconds later. After both the sides are done, add in the sauce prepared earlier. Let the prawns cook in the lemon butter sauce.
Lastly, after the sauce has dried and the charred grilled lines are on the prawns, take the pan off the flame. Garnish with a sprig of parsley and serve immediately.
- 1 lb. fresh asparagus, trimmed
- 1 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 1 lb. wild-caught Gulf shrimp, peeled and deveined
- 2 T. unsalted butter, melted
- 3-4 cloves garlic, finely minced
- ¼ t. ground chipotle powder
- 2 large lemons
- 3 T. fresh parsley, finely chopped
Place top oven rack in center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.
Add the trimmed asparagus to the baking sheet and sprinkle with the olive oil. Season with salt and black pepper, to taste, and toss until the asparagus is evenly coated. Spread the asparagus into a single layer without overcrowding.
Place the baking sheet in the pre-heated oven and roast for 12-14 minutes.
While the asparagus is roasting, add the peeled shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside.
Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
Remove the asparagus from the oven and let cool slightly before adding the seasoned shrimp to the baking sheet. Carefully arrange the shrimp and asparagus into a single layer without overcrowding. Season with salt and black pepper, if desired, and squeeze two of the lemon juice over the top.
Arrange the lemon slices on top before returning the baking sheet to the oven. Roast for another 5 minutes, or until the shrimp is opaque and the asparagus is crisp tender and golden brown.
Remove from oven and cool slightly. To serve, transfer the shrimp and asparagus to a platter and pour the juices from the baking sheet on top. Sprinkle with some fresh parsley and offer the remaining lemon wedges on the side for squeezing.
- 1 1/4 Pound prawns or shrimp
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon chili powder
- 1 Teaspoon coriander seeds, crushed
- 1/2 Teaspoon cumin seeds, crushed
- 1/2 Teaspoon salt
- 1 Tablespoon oil
- 1/2 Teaspoon brown mustard seeds
- 1/2 Teaspoon cumin seeds
- 1 clove garlic, sliced
- 1 chili, sliced
- Juice from a lemon
- Fresh coriander (cilantro), chopped
Wash the prawns and pat dry with some kitchen roll.
Crush the coriander and cumin seeds.
Sprinkle the prawns with turmeric, chili, coriander, cumin, salt and mix well.
Heat the oil in a wide based pan and add the mustard and cumin seeds.
Just as they sizzle, add the sliced garlic and fresh chopped chili.
Quickly stir in the prawns, reduce the heat and cook for about 2-3 minutes.
Squeeze in the lemon juice and toss to coat the prawns.
Once pink and cooked through (another minute or so), throw in the fresh coriander (cilantro) to serve.
Ta-dah! Cleaned and butterflied prawns!
You would have probably realised that the butterflied prawns above have heads intact but the prawns in my finished dish doesn’t. I actually remove all the prawn heads after this as I realized we won’t be eating them at all, and peeling the heads off really make the prawns much easier to eat. (Yes, I am that lazy sometimes…)
The steps to butterfly the prawns without heads are essentially the same, just twist off the head first, then follow from Step 4 onwards.
Now, if you think butterfly-ing prawns is easy, wait till you see how the delicious garlic-parsley butter is made – it’s insane easy!
Left the shells on, added 4 cloves crushed garlic and 1 teaspoon crushed NM chile. Used Costco's jumbo prawns (2 lbs = 12 shrimp). Prefer the broiler cooking method. Delicious!
Excellent and easy to make! Rave reviews from all family members! I left the shells on and followed the recipe to a T (except added garlic as recommended by others). Will definitely make again.
Made this dish for the second time, and my thoughts haven't changed. It's good (and easily made with ingredients you are likely to have on hand), just not fantastic. I made the recipe as written (plus minced garlic), with all the olive oil (although you could cut back some). Only had time to marinate for 1.5 hours the second time, and my shrimp were "15s," not prawns. The seasonings flavor the shrimp, even with the shells on, and sucking on the cooked shrimp with the shells on is to be expected, I think. (Many cultures eat the shells, especially when they're thin.) Letting each person peel his own helps pace the dinner and provides a tasty, finger-licking experience. I broiled mine in the oven. Charcoal broiling probably would have added another layer of flavor. This is probably a pretty good way to cook prawns on the grill. For smaller shrimp, there are more flavorful ways.
Good basic recipe for grilled prawns on the bbq. Lemon zest gives a nice note as do herbs. I used the proportions of oil and salt indicated, shells and heads on. Not too salty once shelled. Nice with greek salad, pita, tsatsiki etc.
my family loves it! i just followed the recipe. thanks!
This was a nice and simple recipe. I added garlic as others suggested, and used a lot less olive oil. I thought there was too much thyme, so next time I'll reduce the amount.
Tried this for Fathers day, everyone in the family enjoyed it. Added garlic as recommended and marinated overnight. Cooked them in the shells on the barbecue. Will definitely make them again when I pick up some more tiger prawns from the wholesalers.
We loved the recipe not sure why it doesn't say shelled vs. unshelled for the prawns. (I took shells off to marinate them) Used 1/2 cup oil as previously recommended--next time I will use 1/4 cup. I also used 1 tsp of salt as recommended. And added three cloves of minced garlic.
This dish is way too salty! Next time, I will leave out the salt entirely. I also used about 1/4 a cup of oil--1 cup is not necessary. With less salt, this is a very good and easy dish that I will make again.
I made this last night and we had the shrimp on top of green salad. I made a mistake while preparing--I added the lemon juice too early so I ended up only marinating shrimp for about 35-40 minutes. Also, cooked without shells over on grill pan but would like to try with proper marinating time and shells on next time. Would be a great meal on a hot summer night!
I made these twice - once with shells on and once with peeled prawns. I think I liked the results with the shells on better, although more work at the table. Served 3 large tiger prawns with lemon wedges - nice starter. Also made it (without shells) and tossed with thin egg pasta - yummy. Kids and hubby ate it up.
As all we Epicurious foodies, I changed a few things. I added the lemon juice with the spices. Instead of grilling or broiling, I drained the shrimp then qickly cooked them in 2T butter with 2 cloves of garlic. I added a 1/4 cup of white wine and the juice of 1/2 a lemon. Served it over polenta and my husband loved it.
I've made this dish several times, and it's one of those that goes in my all time favorite category. Will use this recipe till the day I die. Definitely follow the other suggestions of adding garlic. Also if you prefer to take the shells off your prawns before cooking, Iɽ cut down the amount of salt a bit. I have done it both ways (shells on and off) and the time I removed the shells, they were a bit salty.
I was disappointed with this. It was not lemony enough even though I used the full amount for half of the seafood. Neither did it have enough of a garlic taste. It was slightly bitter, and I decreased the herbs by half.
Forgot to add, served over toasted orzo boiled in seafood stock, with sleazer salad. Dressing homemade, fresh every time, but croutons are the Garlic and Parmesan from this site.
This is rated 4 forks with my changes. For the marinade, I added three cloves of garlic, white pepper, GREEK oregano, and two generous pinches of aleppo pepper. Marinated for 5 hours. Good quality spices really make the diff. Good basic recipe, but def. need the garlic in the marinade. Added 1/3 cup of lemon juice. Let sit for another hour at room temp. Dumped the whole thing in a 12" hot skillet all juices. Used U 6 shrimp from Costco, peeled and deveined. Sauteed for about 2 minutes per side, and added a splash of vermouth towards the end and lit it till flames died out. Great Valentines's dinner. The huge shrimp really made it, don't over cook.
I used pre-cooked prawns & reserved the marinade to use as a sauce with the prawns. It was excellent! We can't wait to make it again.
I took TK's suggestions and added garlic, and also boiled the marinade to use as a sauce. It was excellent! I suggest cutting down on the salt to 1 and a half teaspoons, and adding the juice of an entire lemon, rather than three tablespoons. I served it with "hasselback potatoes" (recipe on this site) and greek salad. Yum!
Loved this recipe! I did as suggested by others - cut salt in half, added several cloves of garlic, mashed. Marinaded for about 1 hr. Barbecued the shrimp (a 2 lb bag of frozen tiger shrimp, peeled and deveined, thawed), and boiled the remaining marinade to use as a sauce over the shrimp and rice. Being shrimp it's special enough for company, but my family (incl. kids 12 and 10) loved it too!
At the FoodNetwork website they have this exact same recipe (and it says courtesy of Gourmet magazine) except that they state that the shrimp should be shelled and de-veined. Plus they add an bearnaise sauce, completely unnecessary in my opinion.
It's easy to make. Dish is simple but tasty. Replying to Sanja: It depends. But for nice looking, I won't shell them, but of coz it needs more time to marinate.
This was good, added garlic and substitute thyme for basil. And instead of grilling it, I sauteed it with its marinate so it is juicy. Served with Orzo and Swiss Chard.
I have Not made it yet - Could someone please tell me if I should shell the prawns or leave them whole & shelled before marinating - the recipe is not clear.
WE'VE Made this dish many times. My partner dosen't think you need to remove the little "legs" but I do.We've used both fresh and dried herbs and didn't notice alot of difference. Try it you'll like it.
Just wonderful! Loved the flavor combo - I used lime instead of lemon and added garlic. I couldn't stop eating them.
Lemon and garlic prawns recipe - Recipes
Serves one as a main meal
200g (7 oz) prawns or shrimps, shelled & deveined
1 tablespoon butter, cut into small pieces
generous pinch of red pepper flakes
zest and juice of 1x lemon
flaky sea salt & freshly ground black pepper
generous handful of flat leaf parsley, roughly chopped
Preheat oven to 220 degrees C (450 degrees F).
Place prawns into a bowl. Add the crushed garlic, butter, olive oil, wine, red pepper flakes, and lemon juice. Add half the lemon zest, and set the remaining zest aside to use later. Season generously with sea salt and black pepper, and mix everything together well.
Line a shallow baking dish with foil (makes the washing up easy later on), and spread the prawn mixture in the baking dish in a single layer. Nestle lemon wedges in amongst the prawns, and place dish in the preheated oven. Bake for 8-10 minutes, until the prawns have turned pink and cooked through.
If serving with crusty bread, place bread in the oven 5 minutes before the prawns finish to heat through.
Remove from the oven and use the foil to carefully transfer the prawns and all the lemony, garlicky juices to a serving dish.
Mix the reserved lemon zest with the chopped parsley and sprinkle over the top of the prawns and serve immediately. Use crusty bread to mop up all those heavenly juices.
Nothing quite marks the start of the summer season like the opening of spot prawn season in BC. Wild British Columbia Spot Prawns are a delicacy known around the world for their sweet, delicate flavour and firm texture. They are most recognizable for their reddish brown colour which turns bright pink when cooked, defining white spots on their tail and white horizontal bars on the shell.
In BC approximately 2,450 metric tonnes are harvested annually, with about 65% of the harvest coming from the waters between Vancouver Island and the mainland. Prawn fisherman spread baited traps along the rocky ocean floor at depths ranging from 40 to 100 metres. This method has minimal impact on ocean habitat and very low levels of by-catch of other species.
May 12th was the beginning of the six to eight week long Spot Prawn harvest season. This means it’s time to bust out our best prawn recipes. Here are a few mouth-watering ideas that are easy to whip up, even in a galley!
Pan-fried spot prawns: Spot prawns have such a wonderful flavour already that you don’t need to get overly fancy when preparing them. The most important secret is not to overcook them. You’ll only want to cook each side for about one to two minutes.
Pan-Fried Spot Prawn Recipe:
- 6 Spot Prawns
- 1 clove garlic (finely chopped)
- 1 tsp. soy sauce
- 1 tsp. rice wine
- ½ tsp. sugar
- 1 tsp. chopped scallions
- 1 tsp. cooking oil
Boiled Spot Prawns with Soya Chili Dipping Sauce: A Vancouver chef, Robert Belcham, famous for his Spot Prawn Boil shared his simple secret to some of the most succulent prawns ever: Just pour boiling water over a single layer of prawns in a roasting pan until covered. Wait 5 minutes, peel and enjoy.
Boiled Spot Prawn with Soya Chili Dipping Sauce Recipe:
- 1 lb. Spot Prawns
- 4 slices ginger
- 1 scallion, whole, smashed
- 1/2 Tbsp salt
- 2 Litres water
- 2 Tbsp high-quality soya sauce
- 2 Tbsp water or unsalted chicken stock
- pinch sugar
- 1 serrano chili pepper, thinly sliced
- 1 tsp sesame oil
Grilled Lemon Garlic Spot Prawn Skewers: It’s impossible to go wrong with lemon, garlic and butter. Don’t have a stove top to work with? No problem, this recipe calls for a BBQ!
- 1-pound BC Spot Prawn Tails
- 4 Garlic cloves – minced
- 1 bunch Chives – chopped fine
- 1 Tsp Sea Salt
- 4 Tbsp Butter – melted
- Zest and juice of 1 Lemon
- 8 presoaked Wooden Skewers (soaking the skewers prevent them from burning on the grill)
Spot Prawns with Lime & Cilantro: A Vietnamese-esque take on a basic sauce with lime, chilis and cilantro.
Spot Prawns with Lime & Cilantro Recipe
- 1 pound spot prawns, or other large prawns, shell-on
- zest of 1 lime
- 2 limes, juiced
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 2 bird’s eye chili, thinly sliced
- 1 cup cilantro, roughly chopped
- salt and freshly ground pepper to taste
Poached Spot Prawns with Chili-Garlic and Fireweed Honey Butter: Darren Brown, the Executive Chef at the Fairmont Pacific Rim and Chefs’ Table Society member, shares this recipe that takes less than 30 minutes from start to first bite.
Poached Spot Prawns with Chili Garlic and Fireweed Honey Butter Recipe
- 2 dozen spot prawns, unshelled
- 3 litres salted water
- Juice and rind of 3 lemons
- 1 lb salted butter
- 3 heads of garlic
- 1 tbsp Espelette chili (or substitute red chili flakes)
- 2 tbsp Big D’s Fireweed Honey
- Zest of 1 lime
These sweet morsels are not just delicious, they are sustainable, too. Listed a “Best Choice” by the Monterey Bay Aquarium’s Seafood Watch program, trap-caught spot prawns come from a plentiful, healthy population.
If you are interested in catching some prawns yourself, the Van Isle Marina Fuel Dock carries prawn traps, line, bait and bait oil! And remember, when it comes to sharing your BC Spot Prawns, it’s OK to be a little ‘shellfish’!
Lemon myrtle prawns
In this recipe, lemon myrtle is used as a substitute for lemongrass, which is more typically used in prawn marinades in Vietnamese cuisine.
- 8 x 20 cm bamboo-oiled skewers
- 8 fresh large (size 10/15) green king or tiger prawns, heads and tails intact
- olive oil
- 2 tbsp young lemon myrtle leaves, finely chopped
- 1 tbspchilli sauce
- 2 tbsp minced garlic
- 2 tbsp finely chopped golden (red) shallots
- 300 ml fish sauce
- 300 ml lemon juice
- 400 ml light olive oil
- 2 tsp black pepper
- 250 g fresh red chillies palm vinegar
- 1 tsp minced garlic
- 1 tsp chopped lemongrass
- salt and pepper
Lemon myrtle mayonnaise
- 1 cup olive oil
- 1 egg yolk
- ½ tsp garlic
- lemon myrtle
- 1 tsp lemon juice, to taste
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
Blend marinade ingredients to make a smooth sauce.
To prepare prawns, trim off legs and whiskers then slit along the back and remove digestive tract with the skewer. Thread the skewer along the belly from its tail to its head.
Cover the skewered prawns with marinating sauce and leave for 30 minutes.
Meanwhile, to make chilli sauce, cover chillies with palm vinegar in a saucepan. Add garlic and lemongrass, then salt and pepper to taste. Bring all ingredients to the boil and when cool, blend into a smooth paste.
To make lemon myrtle mayonnaise, process 1 cup olive oil and 1 egg yolk. Then add garlic and lemon myrtle, plus lemon juice to taste.
Arrange the skewers on a tray and brush them with olive oil. Grill briefly under very hot griller until bright red. Turn them over and brush with more oil and grill the other side. Do not overcook.