Tasmanian Pepperberry Chilli Prawns with Garlic Butter

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent prawns sautéed with Tasmanian pepperberry, garlic, and butter, delivering a spicy and fragrant seafood dish. This Australian-inspired seafood recipe, ready in about 11 minutes, pairs large prawns, unsalted butter, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 6 min Serves 4 Australian cuisine 220 cal/serving

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Ingredients

1 lb (450g), peeled and deveined large prawns
3 tbsp unsalted butter
5, thinly sliced garlic cloves
1 1/2 tsp, crushed Tasmanian pepperberries
1 tbsp lemon juice
2 tbsp, chopped fresh parsley
3/4 tsp sea salt
1/2 tsp black pepper
1/4 tsp (optional) chilli flakes

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Instructions

Step 1: Heat 3 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 5 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and just beginning to turn golden.
Step 2: Add 1 lb peeled and deveined large prawns to the skillet in a single layer. Sprinkle 1 1/2 tsp crushed Tasmanian pepperberries, 3/4 tsp sea salt, 1/2 tsp black pepper, and 1/4 tsp chilli flakes (if using) evenly over the prawns.
Step 3: Cook the prawns for 2-3 minutes on one side until pink and opaque, then flip and cook for another 1-2 minutes until cooked through and the garlic is golden but not burnt.
Step 4: Remove the skillet from heat and drizzle 1 tbsp lemon juice over the prawns. Sprinkle 2 tbsp chopped fresh parsley and gently toss to coat before serving immediately.