Tasmanian Pepperberry Prawns with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent prawns sautéed in a fragrant lemon myrtle butter sauce spiced with native Tasmanian pepperberry for a vibrant taste of Australia’s coast. This australian-inspired seafood ready in about 16 minutes pairs large prawns, peeled and deveined, unsalted butter, lemon myrtle powder 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: 10 min Cook: 6 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Melt 4 tbsp unsalted butter in a large skillet over medium heat until foaming. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  2. Step 2: Add 1 lb peeled and deveined prawns to the skillet, sprinkle with 1 tsp lemon myrtle powder, 1/2 tsp crushed Tasmanian pepperberry, and 1/2 tsp salt. Cook for 2 minutes on one side until pink and edges turn opaque.
  3. Step 3: Flip the prawns and cook an additional 2 minutes until fully cooked through and slightly caramelized.
  4. Step 4: Remove skillet from heat, stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, tossing gently to coat the prawns in the lemon myrtle butter sauce.
  5. Step 5: Serve immediately with crusty bread or steamed rice to soak up the sauce.

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Frequently asked questions

How long does Tasmanian Pepperberry Prawns with Lemon Myrtle Butter take to make?

Total time is about 16 minutes (10 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tasmanian Pepperberry Prawns with Lemon Myrtle Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Tasmanian Pepperberry Prawns with Lemon Myrtle Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tasmanian Pepperberry Prawns with Lemon Myrtle Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tasmanian Pepperberry Prawns with Lemon Myrtle Butter?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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