5 Ingredient Garlic Butter Prawns (One Pan, 10 Minutes)

Sweet, juicy prawns in a rich garlic butter sauce.

by Samantha Tulett

Published Feb 21, 2026

RECIPE ↓

10 MINS

EASY

SERVES 2 - 4

About the Recipe

This is one of those recipes that proves just how powerful simplicity can be. Plump prawns are gently cooked in butter infused with fragrant garlic, then brightened with fresh lemon and finished with parsley. The result is glossy, deeply flavoursome, and effortlessly elegant.

It is also incredibly fast. From fridge to table in ten minutes, all in one pan. I make this when I want something that feels special but requires almost no effort. Serve it as a quick dinner, a relaxed entertaining dish, or spooned over something that can soak up every drop of that golden garlic butter.

RECIPE

5 Ingredient Garlic Butter Prawns (One Pan, 10 Minutes)

by Samantha Tulett | City Slicker

COOK TIME

5 MINS

TOTAL TIME

10 MINS

INGREDIENTS

450 g prawns, peeled and deveined

4 tbsp unsalted butter

4 cloves garlic, minced

1 lemon, zest and juice

2 tbsp fresh parsley, finely chopped

Staples

Fine sea salt

Freshly cracked black pepper

Chilli flakes, optional, for subtle heat

METHOD

Pat the prawns dry with paper towel, then season lightly with salt and black pepper.

Heat a large frying pan over medium heat. Add the butter and allow it to melt. Once foaming, add the garlic and cook for 30 to 60 seconds until fragrant. Take care not to let it colour. Add a small pinch of chilli flakes if using.

Arrange the prawns in a single layer. Cook for 2 to 3 minutes, then turn and cook for a further 2 to 3 minutes until pink, opaque, and just cooked through.

Add the lemon zest and squeeze over the lemon juice. Sprinkle in half the parsley and toss gently to coat the prawns in the glossy garlic butter.

Remove from the heat and finish with the remaining parsley. Taste and adjust with additional salt, pepper, or lemon if needed.

Serve immediately on their own, or spooned over rice, tossed through pasta, or mopped up with warm crusty bread.

Tips

Dry the prawns properly. Moisture is the enemy of a good sear. Patting the prawns dry helps them cook quickly and evenly, and prevents them from stewing in the butter.

Do not brown the garlic. You are looking for fragrant, not golden. Burnt garlic will make the entire dish taste bitter. Thirty to sixty seconds is enough.

Do not overcook the prawns. Prawns cook very quickly. As soon as they turn pink and opaque, they are done. Overcooking makes them firm and rubbery instead of tender and juicy.

Use fresh lemon, always. Fresh lemon lifts the richness of the butter and brings everything into balance. Bottled juice will not give the same clean flavour.

Serve immediately. This dish is at its absolute best straight from the pan, while the butter is glossy and the prawns are perfectly tender.