Lemon Pan-Fried Prawns are an easy and tasty fish main course that you can prepare in a short time and it’s perfect for special occasions. The prawn tails in the pan are also great for children and you can prepare them in advance and simply reheat them before serving. The most time-consuming part of making this recipe is cleaning the prawns. Besides removing the shell, I recommend taking out the black intestinal vein as you will taste it if you leave it in. You can use either fresh or frozen prawns for this recipe. Now let’s see how to make lemon pan-fried prawns and if you try them, let me know. Barbara

I also recommend trying these prawn recipes:

Difficulty: Very Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

28 oz prawns
1 lemon
as needed extra virgin olive oil
as needed salt
as needed pepper
as needed parsley

Tools

Parsley Chopper

How to Make Lemon Pan-Fried Prawns

Start preparing the Lemon Pan-Fried Prawns by removing the shell,
cut the back with a knife,
remove the black intestinal vein first by lifting it with a toothpick and then pulling it out, then wash them under running water.
Squeeze the juice of a lemon and set it aside.
Pour extra virgin olive oil into a pan,
add the prawns,
the grated zest of a lemon,
stir and let cook for 2 minutes,
then add the lemon juice,
some pepper,
and some salt, cook for another 5 minutes.
Sprinkle with chopped parsley
and let it incorporate.
Serve the Lemon Pan-Fried Prawns hot.