Pan-Fried Shell-On King Prawns

A simple, flavourful pan-fried king prawn recipe ready in ~10 minutes.

Ingredients (serves 2)

• 8–12 raw king prawns, shell on (heads on or off)
• 1–2 tbsp olive oil or vegetable oil
• 1–2 tbsp butter
• 2–3 garlic cloves, finely chopped or crushed
• Salt and black pepper to taste
• Lemon wedges and chopped parsley or chives (optional)

Instructions

1. Rinse the prawns under cold water, then pat completely dry with paper towel.
2. Heat a large frying pan over medium-high heat and add the oil.
3. Once hot, add the prawns in a single layer. Season with salt and pepper.
4. Fry for about 3 minutes on the first side until the shells start to turn pink.
5. Flip and cook for a further 2–3 minutes until the shells are fully pink and the flesh is opaque throughout.
6. Reduce heat to medium. Push prawns to one side, add the butter and garlic to the empty space.
7. Let the garlic sizzle for 30–60 seconds without browning, then toss the prawns in the garlic butter for about 1 minute.
8. Finish with a squeeze of lemon and a sprinkle of parsley or chives. Serve immediately.

Tips

• Dry the prawns well before cooking so they fry rather than steam.
• Cook in one layer; overcrowding the pan will cause them to stew.
• The prawns are done when fully pink with no grey or translucent parts — firm but still juicy.
• Add a pinch of chili flakes with the garlic for a little heat.
• Serve with crusty bread, rice, or just on their own and peel at the table.