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Garlic Prawns (Shrimp)

Garlic Prawns (Shrimp)

Tender prawns sizzled with garlic in olive oil, finished with bright lemon and parsley in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: dinner
Cuisine: Mediterranean
Calories: 232
Ingredients Method Notes

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

Method
 

Prawn & Seasoning
  1. 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
  1. 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
  2. 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
  3. Flip prawns and cook for another 1-2 minutes or until prawns are bright pink and just cooked through.
    450 g raw medium prawns
  4. 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.