Quick garlic and chilli prawns
Juicy prawns tossed in garlicky chilli butter and lemon — on the table in under 15 minutes for a speedy, impressive dinner.
This is the sort of prawn recipe you make when you want something speedy, special and a bit showy without faff. It’s all about quick, high heat and bright finishing flavours — garlic, chilli and lemon do the heavy lifting.
Perfect for midweek dinners or as a plate to impress guests without spending hours. Serve with crusty bread to mop up the sauce or with a quick green salad for a lighter supper.
Ingredients
- 400 g raw peeled king prawns — thawed if previously frozen
- 30 ml olive oil
- 20 g unsalted butter
- 4 garlic cloves — finely sliced or crushed
- 1 red chilli — deseed if you prefer milder heat
- 5 ml smoked paprika
- 1 lemon — zest and juice
- 15 g fresh parsley — roughly chopped
- 5 ml sea salt
- 5 ml ground black pepper
Instructions
Pat the prawns dry very well with kitchen paper. Dry prawns sear quickly and won't steam.
Finely slice or crush the garlic and thinly slice the red chilli (keep seeds if you like heat). Zest the lemon and cut in half.
Heat the olive oil and unsalted butter in a large frying pan over medium–high heat until the butter foams but doesn't brown.
Add the garlic and sliced chilli and fry for 30 seconds until fragrant — do not let the garlic brown.
Turn the heat up to high, add the prawns in a single layer, then scatter the smoked paprika, sea salt and ground black pepper over them. Cook for 2 minutes without moving to get a good sear.
Flip the prawns and cook for a further 90 seconds until opaque and firm to the touch. Squeeze in the lemon juice and add the lemon zest, toss to coat and remove from the heat immediately.
Stir through the chopped fresh parsley, then taste and adjust seasoning. Serve straight from the pan with extra lemon wedges.
Tips
- Dry the prawns thoroughly before cooking — it makes the difference between a proper sizzle and a soggy pan.
- If your pan is small, cook the prawns in two batches to avoid steaming; you can rest the first batch on a warm plate and return them to the pan to reheat for 15–20 seconds.
- Use the freshest prawns you can get; frozen are fine if fully thawed and patted dry.
- Make ahead: peel and devein prawns and keep covered in the fridge for up to 24 hours; cook just before serving.
- Leftovers keep in the fridge for 24 hours but will be slightly firmer; reheat gently in a frying pan for 30–60 seconds.
Substitutions
unsalted butter → extra 10 ml olive oil
Stays closeraw peeled king prawns → raw peeled tiger prawns or large prawns, same weight
Stays closered chilli → 1 tsp chilli flakes
Stays closesmoked paprika → sweet paprika or a pinch of cayenne for more heat
Noticeably different
Nutrition
Per serving · estimated
- 400
- Calories
- 48 g
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use frozen prawns?
Yes — thaw fully in the fridge or under cold running water, then pat completely dry before cooking to ensure a good sear.
How can I tell when prawns are cooked?
They turn pink and opaque and curl into a loose C-shape. If they curl tightly into an O they’re likely overcooked.
Can I make this milder or hotter?
Yes — remove the chilli seeds for milder heat, or add extra sliced chilli or a pinch of cayenne for more kick.
What should I serve with these prawns?
Crusty bread to mop up the sauce, a simple green salad, garlic buttered new potatoes or a quick lemony couscous all work well.
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