Pan-fried prawns recipe

The recipe for Pan-fried prawns is an appetizer with a light and crispy coating on the outside and a succulent interior. Prawns are not only delicious but they can also be very healthy if you eat them in moderation.

This dish is ideal for the summer months when it’s too hot to grill or bake food. It’s great to eat at lunchtime, as an appetizer, or as an entree.

Marinate prawn with olive oil, garlic, and fresh thyme with salt, crushed pepper, and lemon juice for which as a result of is so delicious and lovable.

Lemon Butter Sauce- the Secret Ingredient to Perfect recipe for Pan-Fried Prawns

Pan-fried prawns are a fancy dish for a dinner recipe, but the lemon butter sauce makes them even better.

Lemon butter sauce is a quick and easy recipe that takes just a few minutes to pull together. It’s the perfect match for pan-fried prawns.

There are many different ways to cook shrimp, but this was my favorite way because of the tangy taste of lemon and the buttery texture.

This recipe is all about balance. Butter and garlic provide an indulgent flavor while lemons bring in that tangy zip to balance out the richness of this sauce. This simple sauce can be used on any kind of seafood, but it will always work perfectly with shrimp.

Some of seafood soups.

• Clam chowder and shrimp chowder.
• Lobster bisque soup.
• Buridda soup.
• Bouillabaisse.
• Caudillo de congrio.
• Cantonese seafood soup.
• Hot and sour prawns soup.

Seafood appetizers

• Shrimp cocktail.
• Crab cake.
• Fried-prawn with garlic lemon Aioli.
• Prawns Tempura.
• Prosciutto Scallops.
• Lobster mini roll.
• Spicy grilled scallop.
• Butter garlic squids.

PAN-FRIED PRAWNS RECIPE

Marinated with zesty garlic lemon olive oil, served with lemon butter sauce

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Recipe by Biraj Kumar

0 from 0 votes

Course: Appetizers, MainCuisine: American, FrenchDifficulty: Easy

Servings

2

servings

Prep time

25

minutes

Cooking time

12

minutes

Calories

366

kcal

Total time

37

minutes

Ingredients

• 8 no Jumbo prawn

• Sliced zucchini

• 2 tbsp Olive oil

• 1 tbsp Chopped garlic

• 1 tbsp Lemon juice

• 2 tbsp Unsalted butter

• Salt as required

• A pinch of crushed pepper

• Blanched asparagus

• 1/2 cup cooking cream

• Lemon zest

• Chopped fresh thyme

• Chopped parsley

Directions

• Clean prawns – Run a sharp knife down the back of the tiger prawn from the top to the tail, after peeling you should be able to see the dark vein remove it with your knife, and wash well under the tap of cold running water.
• Marinate the prawns and keep them aside with garlic, thyme, salt, olive oil, and crushed pepper. Blanch vegetables and marinate them.
• FOR GARLIC BUTTER SAUCE.
  Heat the butter in a medium fry pan add chopped garlic, lemon zest, and lemon juice, stir for a couple of minutes, then finishing with cooking cream, salt, pepper.
• Preheat the griller on medium heat, Place the marinated prawns on it, and grilled both sides for 4 to 5 minutes or until it’s cooked. Also grilled the marinated zucchini slices and asparagus.
• When done remove prawns and vegetables from the griller. Roll the zucchini slices and place them on the serving plate and keep asparagus within the middle of the zucchini roll.
• Then keep the grilled prawns around the zucchini roll and drizzle with lemon butter sauce.
• Garnish with fried thyme and chopped parsley and served hot with garlic lemon butter sauce.

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