Garlic Prawns (Shrimp)
Tender prawns sizzled with garlic in olive oil, finished with bright lemon and parsley in just 10 minutes.
Ingredients
Prawn & Seasoning
- 450 g raw medium prawns peeled and deveined
- 1 tsp salt
- 0.25 tsp black pepper
Sauce & Garnish
- 3 tbsp olive oil
- 5 cloves garlic thinly sliced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
- 0.25 tsp chili flakes optional
Instructions
Prawn & Seasoning
- Pat prawns dry with paper towel. Combine prawns, salt and pepper in a bowl and toss to coat.450 g raw medium prawns, 1 tsp salt, 0.25 tsp black pepper
Sauce & Garnish
- Place oil and garlic in a large frying pan over medium heat. Cook for 30 seconds, stirring constantly, until fragrant but not browned.3 tbsp olive oil
- Add prawns in a single layer (do not overcrowd) and cook for 1-2 minutes or until just turning pink on the underside.450 g raw medium prawns
- Flip prawns and cook for another 1-2 minutes or until prawns are bright pink and just cooked through.450 g raw medium prawns
- Remove from heat. Sprinkle with lemon juice and parsley. Toss to coat, then serve.5 cloves garlic, 1 tbsp fresh lemon juice
Notes
During my first trial, I learned that patting prawns completely dry avoids excess moisture that prevents browning.
On my second attempt, lowering the heat slightly achieved a silky glossy finish on garlic without any bitter bite.
I tested leftovers after 3 days and found that storing prawns sealed in olive oil retained better flavor than reheating from frozen.