Spot Prawn Scampi Spot Prawn Scampi

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

A delicacy prized for their sweet, succulent flavour, wild B.C. spot prawns are in season May through July. During the off-season, substitute with Aquaculture Stewardship Council (ASC)–certified large shrimp. You can use frozen spot prawns instead, but they tend to lose their nice texture when thawed.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings



Sprinkle prawns with salt and pepper. In large nonstick skillet, heat oil over medium-high heat; sauté prawns until opaque throughout, about 2 minutes. Using slotted spoon, remove prawns to plate. Set aside.

Return pan to medium-high heat; cook garlic and hot pepper flakes, stirring, until fragrant, about 1 minute. Add wine; cook, stirring often, until reduced by half, about 3 minutes. Add butter; cook, swirling skillet, until melted. Stir in lemon zest and lemon juice; cook for 1 minute. Stir in prawns. Remove from heat.

Stir in two-thirds of the parsley and half of the tarragon. Scrape into serving dish; sprinkle with remaining parsley and tarragon. Serve with lemon wedges (if using).

Tip from The Test Kitchen: Traditional scampi uses only parsley, but we've added tarragon for an extra burst of freshness. For a more classic dish, substitute the tarragon with extra parsley.

Nutritional facts per serving: about

  • Sodium 306 mg
  • Sugars 1 g
  • Protein 17 g
  • Calories 179.0
  • Total fat 9 g
  • Potassium 217 mg
  • Cholesterol 137 mg
  • Saturated fat 4 g
  • Total carbohydrate 3 g


  • Iron 16.0
  • Folate 5.0
  • Calcium 5.0
  • Vitamin A 11.0
  • Vitamin C 15.0
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Lunch & Dinner

Spot Prawn Scampi