Alice Rose Prawns need almost nothing done to them to taste good, and this recipe reflects that, built around a hot pan, a couple of minutes of cooking, and a simple garlic butter sauce that comes together in the same time it takes the prawns to cook through.
It’s the kind of dish that looks like more effort went into it than actually did.
Getting the timing right is really the only skill involved here, since prawns turn from perfectly cooked to rubbery in a very short window.
Why Prawns Need Speed More Than Any Other Technique
Prawns are naturally tender, and that tenderness disappears fast once they’re exposed to heat for too long, as their proteins tighten and squeeze out moisture the longer they cook.
A hot pan and a short cooking time, generally no more than two to three minutes total, is what keeps them plump and tender rather than shrunken and tough.
Building the garlic butter sauce in the same pan the prawns were cooked in, rather than a separate one, means it picks up any flavour left behind from the prawns themselves, adding a layer of depth that a sauce made completely separately wouldn’t have.
Ingredients for Gordon Ramsay Prawns
- 500g raw king prawns, peeled and deveined, tails on
- 2 tbsp olive oil
- 50g unsalted butter
- 4 garlic cloves, finely chopped
- 1 red chilli, finely chopped (deseeded for less heat)
- Juice of 1/2 lemon
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
- Crusty bread, to serve
How to Make Gordon Ramsay Prawns — Step by Step
Step 1 — Dry the Prawns
Pat the prawns completely dry with kitchen paper.
Step 2 — Heat the Pan
Heat the olive oil in a large frying pan over high heat until hot.
Step 3 — Sear the Prawns
Add the prawns in a single layer, without crowding the pan. Cook for 1–2 minutes per side, until pink and just cooked through. Remove to a plate.
Step 4 — Build the Sauce
Reduce the heat to medium. Add the butter to the same pan. Once melted, add the garlic and chilli, and cook for 1 minute until fragrant.
Step 5 — Return the Prawns
Add the prawns back to the pan along with any resting juices, and toss through the garlic butter for 30 seconds to combine.
Step 6 — Finish and Serve
Remove from the heat, squeeze over the lemon juice, and stir through the parsley. Season with salt and pepper. Serve immediately with crusty bread.
My Top Tips for the Best Gordon Ramsay Prawns
Dry the prawns thoroughly before cooking, as any surface moisture will cause them to steam rather than sear in a hot pan.
Cook them for the shortest time possible, no more than 1–2 minutes per side, as prawns overcook and turn rubbery very quickly.
Build the sauce in the same pan the prawns were cooked in, as this picks up extra flavour left behind after searing.
Add the lemon juice off the heat right at the end, as its brightness fades if cooked for too long.
Serve immediately with plenty of bread, as this dish is at its best hot, straight from the pan.
Serving Suggestions
Serve as a starter with crusty bread for mopping up the garlic butter sauce, or toss through cooked linguine for a quick prawn pasta. A glass of chilled white wine suits the dish well.
How to Store Gordon Ramsay Prawns
In the fridge: Best eaten fresh. Leftovers can be stored covered in the fridge for up to 1 day and reheated very gently, as prawns toughen quickly if reheated too hard.
In the freezer: Not recommended once cooked, as the texture of the prawns changes significantly once frozen and thawed.
Gordon Ramsay Prawns Recipe
Ingredients
Method
- Pat prawns dry.
- Sear in hot oil 1–2 minutes per side. Remove.
- Melt butter in same pan, add garlic and chilli, cook 1 minute.
- Return prawns, toss 30 seconds.
- Off heat, add lemon juice and parsley. Season.
- Serve immediately with bread.
Notes
Frequently Asked Questions About Gordon Ramsay Prawns
Can I use frozen prawns?
Yes — defrost them fully in the fridge first and pat them dry before cooking, as any excess water will stop them searing properly.
Why are my prawns rubbery?
This is almost always from overcooking. Keep the cooking time to 1–2 minutes per side, removing them from the heat as soon as they turn pink and opaque.
Can I make this dish spicier?
Yes — add a second chilli, or a pinch of chilli flakes along with the garlic, adjusting to your preferred level of heat.
Can I use this recipe as a pasta sauce?
Yes — toss the finished prawns and garlic butter through cooked linguine or spaghetti with a splash of the pasta cooking water for an easy prawn pasta.
