Entree: Australia – South Australia – South Australian King Prawns (Large king prawns simply grilled or pan-seared and served with a lemon‑garlic butter for a bright, coastal Australian seafood main)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
7 min
Additional
10 min
Total
25 min
Ingredients
- 1.5 lb (680 g) South Australian king prawns, shell-on and deveined
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 1 tsp (2 g) smoked paprika or sweet paprika
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- Lemon wedges for serving
Instructions
1. Pat prawns dry with paper towels and season evenly with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and 1 tsp (2 g) smoked paprika. Let rest 10 minutes at room temperature.
2. In a small saucepan over low heat, melt 4 tbsp (60 g) butter with 4 cloves (about 12 g) minced garlic, 2 tbsp (30 ml) lemon juice, and 1 tsp (2 g) lemon zest. Simmer gently 1–2 minutes to infuse flavors, then remove from heat and stir in 2 tbsp (8 g) chopped parsley. Keep warm.
3. Heat a large heavy skillet or grill pan over high heat until very hot. Add 2 tbsp (30 ml) olive oil and swirl to coat.
4. Place the seasoned, shell-on prawns in a single layer in the hot pan. Cook without moving 2–3 minutes until the underside is nicely seared and opaque at the edges.
5. Flip prawns and cook 1–2 minutes more until just cooked through and firm but still juicy.
6. Reduce heat to low, pour the warm lemon‑garlic butter over the prawns, and spoon it over them to baste for 30–60 seconds to glaze and finish cooking.
7. Remove prawns to a serving platter, spoon any remaining butter and garlic from the pan over the top, and garnish with extra chopped parsley and lemon wedges.
8. Serve immediately with crusty bread, steamed rice, or a simple salad to soak up the lemon‑garlic butter.
