Australian Tiger Prawns with Garlic Butter and Lemon
Plump Queensland tiger prawns sizzled in fragrant garlic butter with a squeeze of lemon and a scattering of flat-leaf parsley — the ultimate Australian summer starter ready in under 15 minutes with 30g protein.
📅March 15, 2026
10mPrep
8mCook
4Servings
⭐ 4.9Rating
🦘Nutrition Facts (per serving)
Protein 47%Fat 49%Carbs 4%
260kcalCalories
30gProtein
14gFat
3gCarbs
0gFiber
Ingredients
👥4
- 800 graw tiger prawns peeled deveined tails on
- 80 gbutter
- 4 wholegarlic cloves finely minced
- 20 mlolive oil
- 40 mllemon juice
- 5 glemon zest
- 20 gflat-leaf parsley chopped
- 2 gdried chilli flakes
- 4 gsea salt and white pepper
- 200 gcrusty bread to serve
Instructions
- Pat the prawns dry with paper towels and season lightly with sea salt and white pepper.
- Heat a large, heavy frying pan over high heat. Add the olive oil — it should shimmer immediately. Add the prawns in a single layer and sear for 90 seconds without moving until pink and curled on one side.
- Flip the prawns. Add the butter, garlic and chilli flakes to the pan.
- Tilt and baste the prawns with the foaming garlic butter for 60–90 seconds until they are cooked through and the butter is golden.
- Add the lemon juice and zest — it will sizzle. Toss to coat.
- Scatter with the chopped parsley and transfer immediately to a warm serving plate.
- Serve with crusty bread to mop up the garlic butter. Provide finger bowls and extra lemon wedges.
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