Air Fryer Recipe
Lemon Herb Butter Prawns
Lemon Herb Butter Prawns are a quick and delicious dish perfect for air frying, offering juicy and flavorful prawns with minimal effort.
Ingredients
- 500g raw prawns, peeled and deveined
- 50g unsalted butter, melted
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 cloves garlic, finely minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Method
- In a medium-sized bowl, combine melted butter, lemon juice, lemon zest, minced garlic, chopped parsley, and oregano. Season with salt and pepper.
- Add prawns to the marinade and ensure they are evenly coated. Marinate for at least 15 minutes, or refrigerate for up to 30 minutes for best flavor.
- Preheat air fryer to 200°C (392°F) for about 5 minutes.
- Arrange marinated prawns in a single layer in the air fryer basket. Cook for 6-8 minutes, turning halfway through, until golden brown and properly cooked.
Why this works in an air fryer
Prawns cook fast because their proteins set quickly; the air fryer’s high-speed convection drives off surface moisture while the butter carries garlic, lemon oils and herbs onto the surface. A short marinade seasons without letting lemon juice firm the prawns before heat finishes them.
Equipment notes
Assumes a 5–6 litre basket where 500g prawns can sit in one loose layer; in a smaller single drawer, cook in two batches rather than stacking. Dual-zone drawers are usually narrower, so split evenly, shake both drawers halfway, and expect 1–2 minutes extra if both zones are running.
Common pitfalls
- Prawns look curled into tight rings and feel rubbery? They have overcooked; pull them as soon as they turn opaque and pink, and start checking at 5 minutes if they are small.
- Watery, pale prawns with little browning? The basket is overcrowded or the prawns were very wet; pat them dry before coating and leave gaps so steam can escape.
- Garlic tastes bitter or has dark specks? Minced garlic is scorching in exposed butter; keep it finely mixed into the marinade and reduce to 190°C if your air fryer runs hot.
- Butter smoking or pooling under the basket? Excess marinade is dripping; lift the prawns out with tongs instead of pouring the bowl contents into the drawer.
Variations & substitutions
- Use lime juice and coriander instead of lemon and parsley; the brighter citrus works similarly, but keep the marinade time short as lime is just as acidic.
- Swap oregano for dried thyme or tarragon; both are stronger in small amounts, so use a little less to avoid overpowering the prawns during the short cook.
- Add a pinch of chilli flakes or smoked paprika; these bloom in the butter and need no extra cooking time, though paprika will darken the surface faster.
- Use olive oil instead of butter for a dairy-free version; it will smoke less and taste lighter, but you lose some of the browned-butter richness.
Storage & reheating
Keep cooked prawns refrigerated for up to 2 days and reheat in the air fryer at 160°C for 2–3 minutes, just until hot, to avoid making them rubbery.
Nutrition
Calories: 250
