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Garlic Prawns (Shrimp!)

Recipe video above. Hands down, my favourite way to cook fresh prawns! Simple and fabulous, the 3 tips for top notch garlic prawns is to chop rather than use a mincer for the garlic (it splatters and burns on high heat), add the garlic partway through cooking (else it burns), and a splash of wine gives this a flavour edge as well as stopping the garlic from burning. Serves 2 - 3 as a main, 4 - 5 as a starter.

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 4
Calories: 311 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

  • 500g / 1lb prawns (shrimp) , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
  • 1/2 tsp cooking/koshfer salt
  • 1/2 tsp black pepper
  • 3 tbsp extra virgin olive oil (separated)
  • 3 tsp finely minced garlic cloves (~ 4 cloves) (use knife, not crusher/mincer)
Garlic butter sauce
  • 40g / 3 tbsp unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)
  • 1/4 cup Chardonnay or other dry white wine (Note 3)
  • 1 tbsp lemon juice
  • 1 tbsp parsley, finely chopped (garnish)
Serving
  • Lemon wedges
  • Bread for mopping!

Instructions

    Cup of Yum
  1. 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
    Cup of Yum
  1. 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.
  2. Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
  3. Return first batch of prawns back into pan.
  4. Garlic - Add garlic then stir for 30 seconds.
  5. Add wine - it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates - around 30 seconds.
  6. Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
  7. 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

  • Prawns - if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won't go golden, they will just stew and get watery in the pan. Use paper towels to pat dry.
  • If using fresh/whole prawns, use 1kg/2lb (peeled weight is about half).
  • Less butter - you can halve the butter to reduce calories if you want. This amount creates plenty of tasty sauce and makes this extra indulgent, but it's super delicious even without.
  • Wine -  A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don't skip it!
  • If you can't consume alcohol, use low-sodium chicken or vegetable broth.
  • TIPS:
  • Cook on BBQ: See this recipe.
  • HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in "C" shape = perfectly cooked, curled tightly in an "O" shape = overcooked (noooo!!!)
  • Nutrition per serving including ALL the sauce!
  • Chop garlic, don't use mincer because it will burn at the high heat
  • Add garlic partway through cooking, else it will burn and you'll end up with little bitter bits of burnt garlic.
  • Marinading is optional
  • Cook in batches, don't crowd the pan - the prawns will stew rather than sear.
  • Use tongs to turn each prawn individually so they cook evenly. Don't try to toss the prawns with a wooden spoon.
  • You don't get charring on the prawns because of the addition of the wine. It's what stops the garlic from burning.
  • Oil + butter - Sear the prawns in oil to get nice colour on them (butter burns!), then add butter at the end to create the sauce. 
  • SALT - you shouldn't need loads because prawns are naturally salty.

Nutrition Information

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 (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 312IU (6%) Vitamin C 9mg (10%) Calcium 190mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 311

% 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.