Garlic Prawns Recipe
Juicy garlic prawns are seared quickly and finished in a rich, lemony butter sauce that coats every bite. This fast, high-heat recipe delivers bold flavor with minimal effort, perfect for an impressive meal any day of the week.
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Servings: 4 people
Calories: 420kcal
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!
Nutrition
Calories: 420kcal