My girlfriend likes prawns, so I researched all the ‘fridge-to-fork’ methods for cooking them. Makes excellent finger food for “Movie Night.” In the bowl or on the plate, there will be some leftover butter brew. A wonderful remedy for that is onion bread. To make a dinner out of it, serve with a side of veggies.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 3 |
| Yield: | 1 pound |
Ingredients
- 1 large lemon, zested and juiced
- 6 cloves garlic, crushed
- 1 cup butter
- 2 tablespoons salt
- 2 tablespoons chopped fresh parsley
- 1 pound uncooked prawns, peeled and deveined
Instructions
- Mix one tablespoon of lemon zest with the crushed garlic.
- In a skillet, melt your butter over medium heat. Once melted, add salt, parsley and the garlic and lemon zest mixture to make a ‘butter brew.’ Mix with a spatula.
- Pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . Add the prawns to the skillet. Cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.
Nutrition Facts
| Calories | 708 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 393 mg |
| Dietary Fiber | 2 g |
| Protein | 32 g |
| Saturated Fat | 39 g |
| Sodium | 5090 mg |
| Sugars | 0 g |
| Fat | 63 g |
| Unsaturated Fat | 0 g |
Reviews
I made this today and loved it. It’s a nice, simply way to cook prawns. As many reviewers have said, I left out the salt. The author said to add a side of vegetables if you want to make it a main meal. I wasn’t sure how to do that or what would work, but I ended up going for spring onions and red and green peppers. I just mixed them in with the prawns and butter. I’m really pleased with how well that turned out – delicious and healthy!
I used this as a base receipe. Added pasta water, chicken broth a few red pepper flakes, a bag of steamed mixed vegetables and some frozen peas. Once plated I sprinkled some grated Parmesan and it was a big hit with the family. Easy Peasy and tasty!
I took a star because I believe the amount of salt in the recipe to be a typo! No salt, just use salted butter and this is totally 5 stars! Super easy, super fast and so delicious! I’ve used this recipe to cook rock fish and it was awesome! This has become my go-to recipe for sea food…. That is, minus the salt.
Very good. I did everything like the recipe calls for, except instead of sauteing them I broiled the shrimp. Served on top of hot Parmesan pasta.
We really liked these. Really quick and easy to make. Great for an appetizer or a main course. The only reason these don’t get 5 stars is the amount of butter. It can really be reduced by a considerable amount. I followed the recipe exactly and I had at least a 1/2 cup of butter left after the meal was done. We really enjoyed it though. Thanks for posting the recipe. Will definitely use again just cut the butter down.
First review ever! These were funtastic! True enough that there must be a typo and only 1 to 2 teaspoons salt is required – also consider if you are using ‘salted’ butter. Otherwise it would have been 5 stars! (I’ve been cooking long enough to realise that the salt quantity was way to much)
Delicious! Made it into a meal (as opposed to finger food) by tossing in a couple handfuls of frozen peas at the same time as the prawns, and serving over bow tie pasta. Oh, and only used a 1/2 c butter (plenty) and cut the salt way back…only used about a quarter/half teaspoon.
TyPO I’m sure. should be 2 ts salt not TBS
This is so delicious and totally simple!! Only one change…DON’T use as much salt as the recipe calls for – it’s way too much!!! Just use to taste. Also, it’s excellent if you pour the oil and butter from the pan over some Orzo Pasta (the one that looks like rice) and serve that along with the Prawns! Thanks for the recipe!!
I’ve tried this recipe twice now because the first time it was way too salty. The second time I made it I used not even 1 teaspoon. I like salt don’t get me wrong but with prawns you don’t need a whole lot. I also used half the butter. Other than that the recipe is simple and tasty. I will use it again.