Pan-fried prawns

Ingredients

• 700 gPrawns, to clean
• 2 clovesGarlic
• 1 bunchParsley
• As neededLemon zest
• 100 gDry white wine
• 25 gExtra-virgin olive oil
• As neededFine salt

Instructions

1. 1

   Prepare the prawns

   Remove the intestinal vein by cutting along the back of each prawn’s shell and gently drawing it out with a cocktail stick. Leave the shells, heads and legs on. Heat the oil in a frying pan and brown the prawns for 2–3 minutes.

2. 2

   Add the wine

   Once the prawns are well browned, pour in the white wine and let the alcohol evaporate completely. Season with salt, lower the heat and cook for about 5 minutes, stirring occasionally.

3. 3

   Make the gremolata

   Meanwhile, finely chop the garlic and parsley. Combine them with the grated lemon zest and mix well.

4. 4

   Finish and serve

   Add the gremolata to the prawns and cook for a further couple of minutes, turning to coat them in the seasoning. Turn off the heat and serve immediately.

What are pan-fried prawns?

This is a simple seafood main in which prawns are browned in a pan, briefly cooked with white wine and finished with a fresh mixture of garlic, parsley and lemon zest. The method has a Mediterranean feel, though the recipe itself does not specify a regional origin.

Leaving the shells, heads and legs on helps keep the prawns intact as they cook. The sharp, aromatic gremolata-style topping brings freshness to the sweet, savoury shellfish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 23g protein, 3g carbs, 7g fat.

The prawns provide most of the protein, while the olive oil contributes most of the fat and the wine adds a small amount of carbohydrate. Serve with vegetables for a lighter plate, or add potatoes or bread if you want a more filling meal.

Cleaning and keeping the shells

Vein: slit the back of each prawn’s shell and lift out the dark intestinal tract gently with a cocktail stick. Take care not to pull the flesh apart.

Shells: leave the shell, head and legs in place as directed. They help protect the prawns in the pan, though diners will need to peel them at the table.

Brown before adding wine

Prawns: give them 2–3 minutes in the hot oil so they take on colour before the wine goes in. Avoid moving them constantly, which can interrupt browning.

Wine: add it once the prawns are browned and let it evaporate completely before lowering the heat. This keeps the pan from tasting sharply of uncooked wine.

Make the gremolata fresh

Garlic and parsley: chop them finely so their flavour spreads evenly over the prawns. A fine chop also makes the mixture easier to distribute.

Lemon zest: grate only the coloured outer peel, avoiding the bitter white pith. Add the gremolata near the end, then cook for a couple of minutes to bring the flavours together.

Check for doneness

Timing: after browning and the wine reduction, cook the prawns over a lower heat for about 5 minutes, stirring from time to time. Finish with the gremolata for a further couple of minutes.

Texture: the flesh should be opaque and firm, not rubbery. Prawns can vary in size, so check the largest ones and stop cooking once they are done.

Serve straight from the pan

These prawns are best served immediately, while the herbs are fragrant and the seafood is hot. Put a bowl on the table for discarded shells and provide napkins.

Bread, boiled potatoes or plain rice can make the meal more substantial and help soak up the garlicky pan juices. A simple green salad is a fresh side.

Recipe notes & tips

• Pat the prawns dry before they go into the pan to help them brown.
• Use a pan large enough to arrange the prawns without crowding them.
• Grate the lemon zest before juicing or cutting the lemon for another use.
• Keep the garlic and parsley finely chopped so they cling to the prawns.
• Have a bowl ready for the shells before serving.

Variations

• Add chilli: include a little finely chopped fresh chilli in the pan for heat.
• Use lemon juice: squeeze a little over the prawns just before serving for extra acidity.
• Try fresh herbs: replace some of the parsley with chopped coriander.
• Make it buttery: replace part of the olive oil with butter, keeping the total cooking fat modest.
• Add vegetables: serve the prawns with sautéed courgette or peppers.

Common mistakes to avoid

• Crowding the pan: the prawns may steam rather than brown, so cook them in batches if needed.
• Overcooking: prawns turn rubbery when left too long; check the largest ones and stop once opaque.
• Burning the garlic: add the gremolata near the end, as the finely chopped garlic cooks quickly.
• Leaving the wine raw: let it evaporate completely before reducing the heat.
• Grating the pith: avoid the white layer beneath the lemon peel, which can taste bitter.

How to store

Refrigerate leftover prawns in a covered container and eat within 1–2 days. Reheat gently in a pan until hot; prolonged heating can make them tough. Discard any prawns that have been left at room temperature for more than 2 hours.

Frequently asked questions