Garlic Prawns (Shrimp!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
4
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Calories
311 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Garlic Prawns (Shrimp!)
Description
This Garlic Prawns recipe begins by marinating peeled prawns briefly with olive oil and pepper to enhance flavor without causing moisture release. Prawns are seared in batches over high heat for about 45 seconds per side to develop color without overcooking. Cooking in batches prevents steaming and ensures even browning.
After the prawns are cooked, garlic is added and briefly cooked to avoid burning, followed by white wine which sizzles and reduces quickly, adding sharpness. Cubed butter and lemon juice are stirred in last, creating a silky, slightly tangy sauce studded with fresh parsley. The prawns are served with extra lemon wedges alongside bread for dipping into the buttery sauce.
Handling prawns well—patting dry and avoiding overcrowding—is essential for texture. The cooking method yields prawns that are just cooked through, tender, and coated with a garlicky, buttery sauce accented by bright lemon and wine.
This dish is usually served immediately and can be enjoyed as an appetizer or main course with bread as an accompaniment.
Ingredients
- 500g / 1lb prawns peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1, aka shrimp
- 1/2 tsp kosher salt cooking
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil (separated)
- 3 tsp garlic use knife, not crusher/mincer, finely minced, about 4 cloves
Garlic butter sauce
- 40g / 3 tbsp butter cut into 1.5cm / 1/2" cubes (Note 2, unsalted
- 1/4 cup dry white wine Note 3, Chardonnay or other dry white wine
- 1 tbsp lemon juice
- 1 tbsp parsley garnish, finely chopped
Serving
- lemon wedges
- bread for mopping
Instructions
- Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl. Gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.
Cooking
- Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn.
- Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
- Return first batch of prawns back into pan.
- Garlic - Add garlic then stir for 30 seconds.
- Add wine - it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates - around 30 seconds.
- Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
- Serve: Transfer the prawns and all the butter sauce onto a serving plate. Serve with extra lemon wedges. Bread for mopping is essential - try this simple Crusty Artisan Bread!
Notes
- Pat prawns dry if using frozen to avoid stewing instead of searing.
- Use about 1kg/2lb whole prawns to yield 500g peeled weight.
- Adjust butter amount to control richness; this recipe uses generous butter for sauce.
- Use dry white wine for flavor; substitute with low-sodium broth if avoiding alcohol.
- Chop garlic finely by knife instead of mincing to prevent burning during quick sauté.
- Cook prawns in batches and avoid crowding pan for even sear and color.
- Use tongs to turn prawns individually for even cooking; do not toss with spoon.
- Check doneness by prawn curl: straight means raw, "C" shape is perfect, tight "O" shape is overcooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 220g | |
| Calories | 311cal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 343mg | 114% |
| Sodium | 1267mg | 53% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 190mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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