Ingredients
Equipment
Method
- Clean the prawns by removing the vein while keeping the heads and shells intact, then rinse and pat dry.
- In a bowl, mix the softened butter with minced garlic, chopped parsley, lemon juice, salt, and pepper until smooth.
- Heat a skillet or grill over medium-high heat, greasing it with olive oil.
- Brush the prawns generously with the garlic butter mixture and place them on the hot surface.
- Cook for 3-4 minutes per side until opaque and slightly charred.
- Arrange the cooked prawns on a platter and drizzle with remaining garlic butter.
- Garnish with lemon slices and serve immediately.
Nutrition
Calories: 220kcalCarbohydrates: 1gProtein: 20gFat: 15gSaturated Fat: 9gCholesterol: 200mgSodium: 350mgPotassium: 250mgVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Notes
If you don’t have all ingredients, frozen prawns work great—just thaw properly. Fresh parsley can be substituted with cilantro or chives. Use salted butter if unsalted is unavailable, but skip additional salt. A splash of white wine vinegar can replace lemon juice.
Leftover prawns should be stored in an airtight container in the fridge for up to two days; reheat gently to avoid drying.
For extra flavor, try adding smoked paprika before grilling.
To elevate the presentation, serve on jasmine rice, or pair with a green salad dressed lightly.
Tried this recipe?Let us know how it was!