Lemon Butter Garlic Shrimp

Ingredients

• 12jumbo prawns, peeled and deveined
• 1 tspkosher salt
• 1 tspblack pepper
• 1 tspsmoked paprika
• ½ tspdried thyme
• ½ tspdried oregano
• 1 tbspghee
• 3 tbspbutter
• 3–4 clovesgarlic, minced
• 1lemon, juiced
• to tastefresh coriander, finely chopped
• 2–3spring onions, diced

Instructions

1. 1

   Prepare the prawns

   If using fresh prawns, remove the shells and tails. Use kitchen scissors or a sharp knife to make a shallow cut along each prawn's back, then pull out the dark vein. Leave the tails on if you prefer. Pat the prawns dry with kitchen paper.

2. 2

   Season the prawns

   Mix the salt, pepper, smoked paprika, thyme and oregano in a small bowl. Put the dried prawns in a large bowl, add the spice mix and toss until they are evenly coated.

3. 3

   Heat the pan

   Set a large, heavy-based frying pan over a medium heat. Add the ghee and let it melt, tilting the pan so the cooking surface is coated.

4. 4

   Sear the prawns

   Arrange the prawns in a single layer and cook for about 1–2 minutes on each side, until pink with slightly golden edges. Lift them out of the pan to prevent them from overcooking.

5. 5

   Make the sauce

   Turn the heat down to medium. Add the butter, minced garlic and spring onions, and stir until fragrant. Stir in 1 teaspoon of the spice mixture, squeeze in the lemon juice and mix in the chopped coriander.

6. 6

   Coat and serve

   Arrange the prawns on a serving platter and pour the pan sauce over them, reserving some sauce for dipping. Garnish with fresh herbs and lemon wedges.

What are lemon butter garlic prawns?

This is a quick pan-cooked prawn dish built around a buttery lemon and garlic sauce. Its seasoning draws on Creole-style flavours, with paprika, thyme and oregano adding warmth and savoury depth.

The method makes the most of the prawns' short cooking time: sear them first, then finish them with the sauce so they stay tender rather than simmering for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 2g protein, 9g carbs, 25g fat.

The butter and ghee contribute most of the fat, while the prawns provide protein and the lemon and seasonings contribute relatively little carbohydrate. Pair a portion with vegetables and rice or bread for a more rounded plate.

The spice blend

Dry spices: salt, pepper, smoked paprika, thyme and oregano season the prawns directly and form a savoury coating as they sear.

Even coating: toss the dried prawns thoroughly with the spice mixture so each one gets flavour. Set aside a teaspoon of the mixture for the sauce before coating, if you want to follow the method without reusing seasoning that has touched raw prawns.

Getting a good sear

Dry surface: pat the prawns well with kitchen paper before seasoning. Excess moisture can make them steam in the pan instead of browning at the edges.

Room to cook: use a large pan and arrange the prawns in a single layer. If they do not fit comfortably, sear them in batches so the pan stays hot.

When the prawns are done

Look for a change in colour: the prawns should turn pink and develop slightly golden edges after about 1–2 minutes per side. Their exact cooking time depends on their size and the heat of the pan.

Take them out as soon as they are cooked, then return them to the platter for the sauce. Leaving them in the hot pan while making the butter sauce can make them tough.

Building the lemon butter sauce

Gentle heat: lower the hob to medium before adding the butter, garlic and spring onions. Stir until fragrant, taking care not to let the garlic colour too much.

Fresh finish: lemon juice and chopped coriander go in after the garlic mixture. Stir them through the butter, then pour the sauce over the prawns while it is still warm.

What to serve with it

For a more filling meal, serve the prawns with rice or crusty bread to catch the sauce. A simple green salad or steamed vegetables can bring freshness alongside the rich butter.

Put the reserved sauce in a small dish for dipping, and offer lemon wedges at the table for anyone who wants extra citrus.

Recipe notes & tips

• Pat the prawns dry before adding the spices for a better sear.
• Use a large, heavy-based pan and avoid crowding the prawns.
• Keep the prawns in a single layer so they cook evenly.
• Remove the prawns from the pan as soon as they turn pink and are cooked through.
• Lower the heat before adding the garlic and butter to help prevent the garlic from burning.
• Reserve dipping sauce before pouring the rest over the prawns.

Variations

• Add chilli: include a pinch of chilli flakes with the dried spices for heat.
• Use parsley: swap the coriander for finely chopped parsley if preferred.
• Add extra lemon: serve with more lemon wedges for a sharper finish.
• Serve over rice: spoon the prawns and sauce over cooked rice for a heartier meal.

Common mistakes to avoid

• Wet prawns: they are more likely to steam than sear, so pat them dry first.
• Crowded pan: the prawns may steam instead of browning; cook in batches if needed.
• Overcooking: prawns can turn tough if left in the pan too long; remove them once pink and cooked through.
• Burnt garlic: it can taste bitter, so reduce the heat and stir it as it cooks.
• Reusing raw-prawn seasoning: set aside the teaspoon for the sauce before tossing the rest with the prawns.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot, taking care not to cook the prawns for longer than necessary.

Frequently asked questions