10 Tips for when cooking this dish
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Use fresh prawns for the best flavour and texture.
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Pat prawns dry before cooking to ensure even browning.
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Don’t overcrowd the pan — cook in batches if needed.
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Avoid overcooking; prawns turn rubbery if left too long.
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Add lemon juice at the end to keep flavours bright.
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Include chilli flakes for a touch of heat.
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Use both butter and olive oil to balance richness and prevent burning.
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Garnish with fresh herbs like parsley or basil for freshness.
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Serve immediately for the best taste and texture.
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Pair with a crisp white wine for an elegant meal.
Serve it with suggestions
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Crusty bread to soak up the garlic butter
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Over linguine or spaghetti for a prawn pasta
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With steamed rice and grilled vegetables
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As part of a seafood platter with mussels and clams
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With a fresh green salad and white wine
FAQs
Q: Can I use frozen prawns?
A: Yes, just thaw thoroughly and pat dry before cooking.
Q: How do I prevent prawns from becoming rubbery?
A: Cook for only 2–3 minutes per side until just opaque.
Q: Can I make this recipe spicy?
A: Yes, add chilli flakes, fresh chilli, or a splash of hot sauce.
Q: What’s the best pan to cook prawns in?
A: A heavy-bottomed skillet or cast iron pan works best for even heat.
Q: Can I use this recipe with other shellfish?
A: Absolutely — mussels, scallops, or shrimp work well too.
