Shrimp Recipes NZ: Lemon Garlic Prawns

This NZ-inspired lemon garlic shrimp recipe cooks peeled prawns quickly in butter, olive oil, garlic, lemon and parsley, then serves them with bread or rice to catch the pan juices. It is a flexible coastal-style supper rather than a single traditional New Zealand dish; in New Zealand, larger shrimp are often sold as prawns, and either name works for this recipe.

Ingredients

1 1/2 lb (680 g) large raw shrimp or prawns, peeled and deveined, thawed if frozen
1/2 tsp (3 g) fine salt
1/4 tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) olive oil
3 tbsp (42 g) unsalted butter, divided
4 garlic cloves (about 12 g), finely minced
1/4 tsp (0.5 g) red pepper flakes, or less to taste
1 medium lemon, finely zested and juiced (about 1 tsp zest and 2 tbsp / 30 ml juice)
2 tbsp (30 ml) water or low-sodium chicken stock
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tbsp (15 ml) extra lemon juice, to finish, if needed

Instructions

Prepare the shrimp. If using frozen shrimp, thaw them in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water every 30 minutes. Pat them thoroughly dry with paper towels so they sear instead of releasing excess water. In a bowl, toss the shrimp with the salt and black pepper. Mince the garlic, zest and juice the lemon, and chop the parsley before heating the pan.
Warm the pan and aromatics. Set a large, heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon (14 g) of the butter. Once the butter has melted and the oil looks fluid, add the garlic and red pepper flakes. Stir for about 30 seconds, just until fragrant; do not let the garlic brown, as browned garlic can taste bitter.
Cook the shrimp in batches. Arrange half of the shrimp in one layer, leaving a little space between pieces. Cook for about 1 to 2 minutes on the first side, turn, then cook another 1 to 2 minutes. Transfer to a clean plate when the shrimp are opaque and curled into loose C shapes. Repeat with the remaining shrimp. The exact time depends on their size and the strength of the burner, so use a food thermometer in the thickest shrimp: seafood should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Avoid relying on color alone if you are unsure.
Make the lemon butter sauce. Reduce the heat to medium-low. Add the lemon zest, lemon juice, water or stock, and the remaining 2 tablespoons (28 g) butter to the skillet. Stir for about 1 minute, scraping up the flavorful browned bits, until the butter has melted and the sauce looks lightly glossy. If the pan seems dry, add another tablespoon (15 ml) of water; if the sauce tastes sharp, swirl in a little more butter.
Finish and serve. Return the cooked shrimp and any plate juices to the skillet. Toss for 30 to 60 seconds to coat and warm through, then stir in the parsley. Taste the sauce and add the optional extra lemon juice if it needs brightness. Serve at once while the shrimp are tender and the sauce is hot.

Tips

Dry the shrimp well. Water clinging to thawed shrimp cools the skillet and creates steam, making it harder to get a lightly browned surface. Blot both sides with paper towels, and cook in batches rather than crowding the pan. If a batch releases liquid, let it evaporate before adding the next one.
Choose a useful size. Large shrimp, often labelled 21–25 per pound, are easier to turn and less likely to overcook than tiny shrimp. If your pack uses a different count, use the same total weight and check early. Shell-on shrimp can be used, but peeling and deveining them before cooking makes this saucy version easier to eat.
Keep the garlic pale. Garlic cooks quickly in hot oil. If it starts to colour before the shrimp go in, lift the pan off the heat briefly or lower the burner. You can also stir the garlic into the butter for just 20 to 30 seconds; the aim is a fragrant sauce, not toasted garlic.
Adjust salt for your stock and butter. The stated salt amount suits unsalted butter and low-sodium stock. If using salted butter or regular stock, start with half the salt, taste the finished sauce, and add more only if needed. Fresh lemon zest gives aroma without adding as much sharpness as extra juice.

Serving Suggestions

For a simple New Zealand-style supper, put the skillet in the middle of the table with crusty bread for dipping into the lemon-garlic butter. Sourdough, a baguette or toasted ciabatta all work. Add a crisp green salad with a mild vinaigrette to balance the buttery sauce, or serve steamed green beans, asparagus or broccoli alongside it. Keep the vegetables simply seasoned so they do not compete with the lemon and garlic.

For a more filling plate, spoon the shrimp and sauce over 3 cups (about 555 g) of cooked rice, or serve with 12 oz (340 g) of cooked pasta. A little pasta cooking water can loosen the sauce if it thickens while tossing. You can also serve the shrimp over boiled or roasted potatoes, or alongside kūmara (New Zealand sweet potato). If using kūmara, roast it separately; its natural sweetness pairs well with the peppery, citrusy shrimp.

Plan on about 4 to 5 oz (115 to 140 g) of raw shrimp per person when serving bread and vegetables, as this recipe does. If shrimp are the main protein and you have hungry diners, increase the quantity to 2 lb (900 g) and cook in more batches so the pan stays hot. Set out lemon wedges and extra parsley at the table, but avoid pouring all the sauce over the shrimp until serving if you want the pieces to keep their light seared texture.

Variations

Make it milder or hotter: Omit the red pepper flakes for a gentle garlic-lemon version, or increase them to 1/2 teaspoon (1 g) for a noticeable kick. A pinch of smoked paprika adds warmth and colour but shifts the flavour away from the clean citrus-and-herb profile. Add chilli with the garlic so it has time to perfume the butter without scorching.

Use lime and coriander: Replace the lemon with 1 lime, using its zest and about 2 tablespoons (30 ml) juice, and swap parsley for 2 tablespoons (8 g) chopped coriander leaves. This gives the sauce a brighter, more tropical character. Taste before adding all the juice because limes vary in size and sharpness.

Swap the cooking fat: Use 3 tablespoons (45 ml) olive oil instead of butter for a dairy-free version, adding a little at the end if the sauce needs more richness. The result will be less creamy and more like a light lemon dressing. For a distinctly New Zealand seafood option, use peeled, deveined scampi tails if available; they are sweeter and firmer than ordinary shrimp, so check their temperature and remove them as soon as they reach 145°F (63°C).

Add vegetables: Sauté 1 cup (100 g) thinly sliced courgette or 1 cup (100 g) halved cherry tomatoes in the pan after the first shrimp batch, then set them aside while cooking the second batch. Return the vegetables with the shrimp at the end. The pan may need an extra tablespoon (15 ml) of water, and the vegetables will make the sauce lighter and more plentiful.

Storage and Reheating

Refrigerate cooked shrimp within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in a refrigerator at 40°F (4°C) or colder, though their texture is best on the day they are cooked. Store bread, rice and salad separately so they do not become soggy. Do not leave the skillet at room temperature for an extended serving period; transfer leftovers promptly.

To reheat, place the shrimp and sauce in a small covered skillet over low heat with 1 tablespoon (15 ml) water. Stir gently just until hot, rather than simmering them for several minutes, which can make shrimp tough. Reheated leftovers should reach 165°F (74°C), the USDA FSIS safe temperature for leftovers; check in a few of the largest pieces. A microwave also works: cover loosely, heat in short intervals, and stir between intervals. Freeze leftovers in a freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator and reheat once. The shrimp may be softer after freezing, so use thawed portions in pasta or rice rather than expecting a freshly seared texture.

Frequently Asked Questions

Can I use frozen shrimp?
Yes. Frozen shrimp are convenient and work well once thawed completely. Thaw overnight in the refrigerator, or put them in a sealed bag in cold water for about 20 to 30 minutes, replacing the water if it warms. Avoid thawing them on the counter or in warm water. Dry them very well before seasoning so they brown rather than steam.

Should I use raw or pre-cooked shrimp?
Raw shrimp are best for this recipe because they cook briefly in the garlic butter and absorb its flavour without being heated twice. Pre-cooked shrimp can be used in a pinch, but they are already cooked and can turn rubbery if fried as directed. Warm them gently in the finished sauce just until hot, and remember that reheated leftovers must reach 165°F (74°C).

How can I tell when shrimp are done?
Cooked shrimp turn opaque and form a loose C shape; a tight O shape can be a sign they have cooked too long. Because size and pan heat vary, the reliable check is a food thermometer inserted into the thickest part, reaching 145°F (63°C) for seafood. With small shrimp, check several pieces and remove the batch promptly once it reaches the safe minimum.

Can I make the sauce without wine?
Yes, and this recipe contains no wine. Water or low-sodium chicken stock loosens the butter and lemon while keeping the sauce simple. For a seafood-forward flavour, use low-sodium fish stock if you have it; water is still a perfectly practical choice. Avoid adding too much stock at once or the sauce may become thin.

Can I prepare the shrimp ahead?
You can thaw, peel and devein the shrimp in advance, then keep them covered in the refrigerator and cook them within 1 to 2 days of purchase or thawing, following the package guidance. The garlic can be minced and the parsley chopped shortly before cooking. For the best texture, cook the shrimp just before serving rather than making the complete dish hours ahead.

What is the difference between shrimp and prawns in New Zealand?
In everyday shopping and recipe language, larger shrimp are often called prawns in New Zealand, though labels and species vary. This recipe is designed for raw, peeled shrimp or prawns of a similar size, not for a particular species. Follow the package description and use the thermometer check rather than relying only on the name or size printed on the pack.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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