Prawns with skin in garlic-lemon butter with parsley

@roadsandroast 14-2-2026

Prawns in garlic-lemon butter with parsley are a delicious and simple Mediterranean dish known for their rich flavor and quick preparation. In this recipe, we prepare succulent prawns with their shells, carefully deveined and then sautéed in an aromatic sauce of creamy butter, fresh garlic, and zesty lemon. By sautéing the prawns in their shells, the garlic-lemon butter adds depth and an intense seafood flavor, while the meat remains wonderfully tender and juicy.

These prawns in garlic butter are perfect as tapas, a starter, or a light meal and are traditionally served with crusty baguette for dipping in the flavorful sauce. The combination of butter, olive oil, white wine, and lemon creates a rich, refreshing, and slightly creamy sauce that's ideal for dipping bread. Fresh parsley adds a refreshing, herby touch and creates a beautiful balance between richness and lightness.

The great thing about this recipe for prawns in garlic and lemon butter is that it's ready in just 20 minutes and still has a restaurant-quality flavor. You only need a few simple ingredients and the preparation is surprisingly easy, making it perfect for a quick weeknight meal or a cozy dinner party. Serve the prawns straight from the pan for the best flavor experience and enjoy a classic fish dish that always impresses. A real crowd pleaser ;)

Prep time: 20 min
Serves: 3
Pan: VH25, VH25H

• 600 g raw prawns with skin, deveined
• 120 g butter
• 5 tbsp olive oil
• 6 cloves garlic (finely chopped)
• Juice of 1–1 1/2 lemons
• Zest of 1 lemon
• 75 ml dry white wine or fish stock (for extra sauce)
• 4 tbsp fresh parsley (finely chopped)
• Pinch of chili flakes (optional)
• Salt & black pepper
• 1–2 baguettes for dipping

1. Pat the prawns dry and season lightly with salt and pepper.
2. Melt the butter and olive oil in a large pan over medium heat.
3. Sauté the garlic for about 1 minute until fragrant (do not brown).
4. Add the white wine/stock and simmer for 2–3 minutes.
5. Cook the prawns in the dish for 3–4 minutes per side until they are a lovely pink/orange color. 
6. Add lemon juice and zest and stir well.
7. Remove from the heat, stir in the parsley, and taste.
8. If you'd like more dipping sauce, add an extra drizzle of olive oil or a knob of butter.

• If you'd like a thicker sauce, add a knob of cold butter at the end.
• Serve directly in the pan or dish.
• Spoon the sauce over the prawns.
• Cut thick slices of baguette for dipping.
• Prepare a plate for empty dishes.