• 500g raw prawns, peeled and deveined
  • Salt and freshly ground black pepper
  • 1 tablespoon of vegetable oil
  • 50g Kerrygold Butter KERRYGOLD® BUTTER STICK 100G
  • 3 cloves of garlic, thinly sliced
  • 1 red chili, finely chopped
  • 1 tablespoon of chopped parsley
  • Juice of 1/2 lemon
Print recipe


  1. Dry the prawns on kitchen paper and season lightly with salt and pepper.   
  2. Over a medium high temperature, heat the oil in a large pan.  
  3. Add the prawns in a single layer and sear for about 45 seconds each side, turning as soon as they achieve a rich colour, then remove to a plate. Don’t overcrowd the pan, you might need to do this in two batches. 
  4. Lower the heat to medium and add 25g of butter. When the butter foams add the sliced garlic and chilli and fry until golden, about 30 seconds.  
  5. Return the prawns to the pan followed by the remaining butter and lemon juice and toss them for another minute or two. The butter and lemon juice will create a rich sauce.  
  6. Scatter over the chopped parsley and serve immediately with lots of crusty bread to mop up the buttery juices. 

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes


Pancakes with Salted Caramel Sauce

Salted caramel has been popping up in recipes a lot lately, but have you ever...


Kerrygold Christmas Turkey

The secret weapon for a deliciously moist turkey is a piece of fine cotton go...

Easy to Create

Gooey cheese toastie

Melt the butter in a small pot and add the flour. Whisk to...

Serves 8 toasties

Nut Wedges

Begin by making the shortcrust pastry. Place the flour, icing sugar,...


Rory O’Connell’s Ginger, Lemon and Turmeric Cake

Rory O' Connell makes the most delicious ginger, lemon & turmeric cake. T...


St. Patrick’s day themed Cupcakes

For the muffins: Preheat the oven to 180 °C and line a muffi...

Main courses

Rory O’Connell’s Roast Rack of Lamb crusted with Grain Mustard, Chilli and Thyme Leaves

Preheat the oven to 220c. Carefully remove excess fat and...

see more