How to Cook Prawns Perfectly Every Time

Why prawns are a weeknight hero

Prawns cook in a couple of minutes, soak up flavour beautifully, and feel a little bit special without much effort. The catch is that they are unforgiving: leave them a minute too long and they turn tight and rubbery. Get the timing right and they stay sweet, plump and juicy.

This guide covers everything you need, from choosing and prepping to cooking, plus our favourite ways to use them.

Buying prawns: fresh or frozen

Counterintuitively, frozen prawns are often the better buy. Most prawns at the fish counter were previously frozen and thawed anyway, so buying them frozen lets you defrost only what you need and cook them at their best. Look for prawns that are firm and smell clean and of the sea, never of ammonia.

A few quick terms worth knowing:

• Raw or cooked: raw prawns (grey, translucent) give you the most control and flavour. Cooked prawns (pink) only need warming through.
• Shell-on or peeled: shell-on have more flavour, and the shells make a fantastic quick stock. Peeled are simply more convenient.
• Large or small: king and tiger prawns suit grilling and currying, while smaller ones shine in stir-fries and rice dishes.

How to prep prawns

1. Thaw gently in the fridge, or in a bowl of cold water for 15 minutes if you are short on time. Never use hot water.
2. Peel if needed, leaving the tail on for presentation if you like.
3. Devein by running a small knife down the back and lifting out the dark vein. It is harmless, but it can taste a little gritty.
4. Pat dry thoroughly. Dry prawns sear and colour; wet prawns steam.

Do not throw away the shells and heads. Simmered for ten minutes in a little water, they make an intensely savoury base, which is exactly what gives our Prawn and Fennel Bisque its depth.

The golden rule: do not overcook

Prawns are done the moment they turn pink and curl into a loose C shape. A tight O shape means they have gone too far. Over high heat that is often just one to two minutes per side. Because they cook so fast, always have everything else ready before the prawns hit the pan.

Five great ways to cook prawns

Pan-seared. Hot pan, a little oil, single layer, do not crowd. Garlic, chilli and a splash of sherry is all you need, as in Garlicky prawns with sherry.

Stir-fried. A screaming-hot wok keeps them tender and adds a smoky edge. Try a classic Prawn stir-fry or punchy Kung Po Prawns.

In a curry. Add prawns near the end so they poach gently in the sauce. Our Thai prawn curry and Jamaican Curry Shrimp both rely on this.

With pasta or noodles. Prawns and a glossy, garlicky sauce are a perfect match, as in Chilli prawn linguine or fragrant Spicy Thai prawn noodles.

In soup. Poached for a minute in a fragrant broth they stay plump, which is the heart of a good Tom yum soup with prawns.

Quick answers

Can I cook prawns from frozen? Yes. Add a minute or so to the time, but pat them dry first so they sear rather than steam.

How do I know when they are done? They turn pink and opaque and curl into a loose C. Pull them off the heat straight away.

Why are my prawns rubbery? They were overcooked. Cook fast, over high heat, and take them out the second they turn pink.

Once you nail the timing, prawns become one of the quickest routes to a brilliant dinner. Browse all our seafood recipes for more ideas.