This garlic prawns recipe delivers a bold, restaurant-style experience built on simplicity and precision. Plump prawns are cooked quickly over high heat, allowing their natural sweetness to shine while absorbing the aroma of finely minced garlic. The dish is finished with a glossy butter sauce, sharpened with lemon and lifted by fresh herbs, creating a pan sauce that is intentionally generous and undeniably suited for soaking up with crusty bread.
Ingredient Breakdown
Large prawns form the backbone of this recipe, offering a meaty texture that stands up well to intense heat without drying out. Extra virgin olive oil is used in stages, ensuring proper searing while maintaining clean flavor. Finely minced garlic provides depth and fragrance, releasing its oils quickly in the hot pan. A dry white wine, such as chardonnay, introduces acidity and balance, cutting through the butter’s richness. Unsalted butter creates a silky, cohesive sauce, while fresh lemon juice brightens the finish. Parsley adds a subtle herbal note that keeps the dish tasting fresh rather than heavy.
Step-by-Step Preparation Guide
The process begins with a short marinade that lightly coats the prawns in olive oil and seasoning, enhancing surface flavor without drawing out moisture. Cooking in batches is essential; overcrowding the pan causes steaming rather than searing, which dulls both texture and taste. Each prawn is cooked briefly, just until opaque and gently curled, then set aside while the next batch is seared. Garlic is added directly to the pan and stirred constantly so it perfumes the oil without browning. The wine follows, sizzling on contact and deglazing the pan to capture every concentrated flavor. Butter is then introduced gradually, melting into the reduced wine to form a smooth emulsion. The prawns are returned to the pan and coated thoroughly, finished with lemon juice and parsley for a cohesive, glossy result.
Recipe Tips
Keep the pan very hot to achieve proper caramelization without overcooking the prawns.
Sear the prawns for no longer than needed; they continue cooking slightly after being removed from the heat.
Stir garlic constantly and briefly to prevent bitterness from browning.
Use a dry white wine with crisp acidity; if unavailable, a splash of chicken stock with extra lemon juice works well.
Add butter off direct heat when possible to maintain a smooth, emulsified sauce rather than an oily finish.
What to Serve With This Recipe
Garlic prawns pair exceptionally well with crusty artisan bread or toasted baguette slices that can absorb the buttery sauce. Simple steamed rice or lightly seasoned potatoes provide a neutral base that balances the richness. A lemon-dressed green salad or lightly sautéed vegetables add contrast and freshness, rounding out the meal without competing with the main flavors.
Creative Variations
For added heat, a pinch of chili flakes or fresh chopped chili can be introduced with the garlic. Parsley may be swapped for cilantro to give the dish a brighter, more citrus-forward character. Cooking the prawns with shells on deepens the seafood flavor and enriches the sauce. For a more indulgent finish, a small splash of cream can be stirred in with the butter, creating a fuller-bodied sauce with a softer edge.
Frequently Asked Questions
How do you avoid overcooking prawns?
Cook them quickly over high heat and remove them as soon as they turn opaque.
Can another wine be used?
Any dry white wine works well; avoid sweet varieties.
Can this dish be made ahead?
It is best served immediately, as prawns lose tenderness when reheated.
How should leftovers be stored?
Store in an airtight container in the refrigerator and reheat gently.
Are frozen prawns suitable?
Yes, as long as they are fully thawed and patted dry before cooking.
Garlic prawns succeed through speed, balance, and restraint. The technique preserves the prawns’ natural juiciness while building a deeply flavored sauce from minimal ingredients. Whether served as an elegant appetizer or a satisfying main dish, this recipe offers bold flavor, visual appeal, and versatility that makes it suitable for both casual meals and special occasions.
Ingredients
3 tsp finely minced garlic cloves (~ 4 cloves) (use knife, not crusher/mincer)
3 tbsp extra virgin olive oil (separated)
500g / 1lb prawns (shrimp) , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
1/2 tsp black pepper
1/2 tsp cooking/koshfer salt
Garlic butter sauce
1/4 cup chardonnay or other dry white wine (Note 3)
40g / 3 tbsp unsalted butter , cut into 1.5cm / 1/2″ cubes (Note 2)
1 tbsp lemon juice
1 tbsp parsley, finely chopped (garnish)
Bread for mopping!
Lemon wedges
Instructions
Marinade: Add the prawns to a bowl, drizzle with 1 tablespoon olive oil, and season with pepper. Toss gently until every piece is lightly coated, then rest for 20 minutes only (any longer and they can start releasing moisture from the salt and lose that plump bite).Cooking
Sear in batches: Set a large non-stick frying pan over high heat and heat 1 tablespoon olive oil until shimmering. Lay in half the prawns in a single layer so they sear instead of steaming, then cook for about 45 seconds per side, turning with tongs as soon as they blush pink and curl slightly.
Remove & repeat: Transfer the first batch to a plate. Add the final 1 tablespoon of oil, then sear the remaining prawns the same way—quickly, just 45 seconds per side—so they stay juicy. Return the first batch of prawns back into pan.
Garlic – Sprinkle in the minced garlic and stir constantly for 30 seconds, just until fragrant (keep it moving so it doesn’t brown and turn bitter).
Add wine – it will sizzle and be steamy! Pour in the wine and immediately stir, scraping up any flavorful bits from the base of the pan. Let it bubble hard until it’s mostly reduced—around 30 seconds—so the sauce tastes bright, not boozy.
Butter & lemon: Scatter butter across pan, add lemon juice. Swirl and spoon the melting butter around the pan until it becomes glossy, then toss the prawns through it so they’re fully coated. Finish by tossing through the parsley for a fresh, clean lift.
Serve: Tip the prawns and every drop of that buttery sauce onto a serving plate while it’s hot and silky. Serve with extra lemon wedges for squeezing at the table. Bread for mopping is essential – try this simple Crusty Artisan Bread!
Garlic Prawns Recipe
Ingredients
- 3 tsp finely minced garlic cloves ~ 4 cloves (use knife, not crusher/mincer)
- 3 tbsp extra virgin olive oil separated
- 500 g / 1lb prawns shrimp , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
- 1/2 tsp black pepper
- 1/2 tsp cooking/koshfer salt
- Garlic butter sauce
- 1/4 cup chardonnay or other dry white wine Note 3
- 40 g / 3 tbsp unsalted butter cut into 1.5cm / 1/2″ cubes (Note 2)
- 1 tbsp lemon juice
- 1 tbsp parsley finely chopped (garnish)
- Bread for mopping!
- Lemon wedges
Instructions
- Marinade: Add the prawns to a bowl, drizzle with 1 tablespoon olive oil, and season with pepper. Toss gently until every piece is lightly coated, then rest for 20 minutes only (any longer and they can start releasing moisture from the salt and lose that plump bite).Cooking
- Sear in batches: Set a large non-stick frying pan over high heat and heat 1 tablespoon olive oil until shimmering. Lay in half the prawns in a single layer so they sear instead of steaming, then cook for about 45 seconds per side, turning with tongs as soon as they blush pink and curl slightly.
- Remove & repeat: Transfer the first batch to a plate. Add the final 1 tablespoon of oil, then sear the remaining prawns the same way—quickly, just 45 seconds per side—so they stay juicy. Return the first batch of prawns back into pan.
- Garlic – Sprinkle in the minced garlic and stir constantly for 30 seconds, just until fragrant (keep it moving so it doesn’t brown and turn bitter).
- Add wine – it will sizzle and be steamy! Pour in the wine and immediately stir, scraping up any flavorful bits from the base of the pan. Let it bubble hard until it’s mostly reduced—around 30 seconds—so the sauce tastes bright, not boozy.
- Butter & lemon: Scatter butter across pan, add lemon juice. Swirl and spoon the melting butter around the pan until it becomes glossy, then toss the prawns through it so they’re fully coated. Finish by tossing through the parsley for a fresh, clean lift.
- Serve: Tip the prawns and every drop of that buttery sauce onto a serving plate while it’s hot and silky. Serve with extra lemon wedges for squeezing at the table. Bread for mopping is essential – try this simple Crusty Artisan Bread!
