Best Garlic Butter Prawns Recipe (Ready in 15 Minutes)

Welcome to your new favorite weeknight meal! There’s nothing quite like a perfectly cooked plate of Garlic Butter Prawns to elevate an ordinary evening into something special. This dish isn’t just incredibly flavorful; it’s also remarkably quick to prepare, making it the ultimate easy seafood dinner for busy schedules. Imagine succulent prawns coated in a rich, aromatic garlic butter sauce, ready to dazzle your taste buds in mere minutes. If you’re looking for a show-stopping yet simple dish, you’ve come to the right place.

Why You’ll Love This Garlic Butter Prawns Recipe

This isn’t just any seafood dish; it’s a culinary revelation that hits all the right notes:

• Lightning Fast: Truly one of the best 15 minute meals you can whip up. From pan to plate, you’ll be amazed at how quickly this comes together. Perfect for those nights when time is short but you crave something extraordinary.
• Irresistibly Flavorful: The combination of fresh garlic, rich butter, and a hint of lemon creates a sauce that’s utterly addictive. Each prawn soaks up this incredible flavor, delivering a burst of deliciousness with every bite.
• Versatile & Adaptable: Whether you’re serving it as a standalone appetizer, part of a main course, or even tossing it with pasta, this garlic butter shrimp recipe is incredibly versatile.
• Diet-Friendly: For those following specific dietary plans, you’ll be thrilled to know this is a fantastic keto shrimp recipe. Low in carbs and high in healthy fats, it’s a guilt-free indulgence.
• Impressive Yet Simple: Despite its gourmet taste, the actual process of cooking these prawns is incredibly straightforward, making it accessible for home cooks of all skill levels.

Expert Tip: The secret to truly outstanding garlic butter prawns lies in using high-quality ingredients and not overcooking the seafood. Freshness makes all the difference!

Ingredients for the Best Garlic Butter Prawns

Gathering your ingredients is the first step to creating this unforgettable dish. Quality matters here, so opt for the freshest prawns and good butter.

• Prawns: 1 pound (approximately 450g) large or king prawns, peeled and deveined, tails on or off (your preference). Fresh is best, but good quality frozen prawns work wonderfully.
• Unsalted Butter: 1/2 cup (113g) – real butter makes all the difference for a rich, flavorful sauce.
• Garlic: 6-8 cloves, minced. Don’t be shy with the garlic; it’s the star!
• Olive Oil: 1 tablespoon, for searing the prawns.
• Lemon: 1 medium lemon, half for juice, half for wedges for serving.
• Fresh Parsley: 1/4 cup, chopped, for garnish and fresh flavor.
• Red Pepper Flakes: 1/2 teaspoon (optional, for a subtle kick).
• Salt and Freshly Ground Black Pepper: To taste.

How to Choose the Right Prawns (Fresh vs. Frozen)

The quality of your prawns significantly impacts the final dish. Understanding the difference between fresh and frozen can make all the difference for your garlic butter prawns.

• Fresh Prawns: Look for prawns that have a mild, oceanic smell, not a strong “fishy” odor. Their shells should be translucent with a slight sheen, and they should feel firm to the touch. Avoid any with black spots on the shells (unless naturally occurring in some varieties) or a slimy texture.
• Frozen Prawns: These are often a fantastic, convenient option and can sometimes be fresher than “fresh” prawns at the counter if they were flash-frozen shortly after being caught. When buying frozen, ensure the bag is well-sealed and free of excessive ice crystals, which can indicate thawing and refreezing. Always opt for raw, peeled, and deveined if you want to save time, though shell-on offers more flavor (see tips below).

If using frozen prawns, make sure to thaw them properly. The best way is to transfer them to a bowl in the refrigerator overnight. For quicker thawing, place them in a colander under cold running water for 10-15 minutes, ensuring they are completely thawed before cooking.

Step-by-Step Instructions

Mastering this dish is simple when you follow these steps for the perfect pan fried prawns.

Preparing the Prawns

1. If your prawns are shell-on, carefully peel them, leaving the tails on for presentation if desired.
2. Using a small paring knife, make a shallow incision along the back of each prawn to expose the dark digestive tract (the vein). Gently pull out and discard the vein.
3. Rinse the peeled and deveined prawns under cold water and pat them thoroughly dry with paper towels. This step is crucial for getting a good sear and preventing a watery sauce.
4. Season the prawns lightly with salt and freshly ground black pepper.

Making the Garlic Butter Sauce

5. Heat the olive oil in a large skillet or frying pan over medium-high heat until shimmering.
6. Add half of the seasoned prawns to the hot pan in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, until they turn opaque and pink. You’re looking for a beautiful sear.
7. Remove the cooked prawns from the pan and set them aside on a plate. Repeat with the remaining half of the prawns, adding a tiny bit more oil if needed.
8. Reduce the heat to medium. Add the butter to the same skillet, allowing it to melt.
9. Once the butter is melted and sizzling, add the minced garlic and red pepper flakes (if using). Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it will turn bitter.
10. Stir in the fresh lemon juice.
11. Return all the seared prawns to the pan. Toss them gently in the glorious lemon garlic butter sauce for about 30 seconds, just to coat and heat through.
12. Remove from heat, stir in the chopped fresh parsley, and serve immediately.

Expert Tips for Juicy, Tender Prawns

Achieving perfectly cooked prawns is key to this recipe’s success. Follow these tips to ensure your how to cook prawns pan fry technique yields tender, not rubbery, results every time.

How to Avoid Rubbery Texture

The number one mistake people make with prawns is overcooking them. Prawns cook incredibly fast, and even an extra minute can take them from tender to tough.

• High Heat, Quick Cook: Always cook prawns over medium-high heat. This allows them to sear quickly on the outside while staying juicy within.
• Watch for Color Change: Prawns are done when they curl into a C-shape and turn opaque pink. If they curl tightly into an O-shape, they’re likely overcooked.
• Cook in Batches: Overcrowding the pan lowers the temperature, steaming the prawns instead of searing them. Cook them in batches to maintain high heat and achieve that beautiful golden crust.

Shell-On vs. Shell-Off

While this recipe specifies peeled and deveined prawns, there are merits to both:

• Shell-On: Cooking prawns with their shells on (especially in recipes like grilled or boiled prawns) helps them retain moisture and imparts a deeper, richer flavor to the meat. The shells also protect the delicate flesh from direct heat. However, it means a bit more work for your diners.
• Shell-Off: For a dish like garlic butter prawns, cooking them peeled and deveined allows the maximum amount of the delicious sauce to adhere directly to the prawn meat. It also makes for a much easier eating experience, perfect for a quick dinner.

Variations to Try

This core recipe is fantastic, but it’s also a superb base for creative culinary exploration. Don’t be afraid to experiment!

Spicy Chili Garlic Prawns

For those who love a bit of heat, transform your dish into spicy garlic prawns. Simply increase the amount of red pepper flakes (1 teaspoon or more, to your taste) or add a finely minced fresh red chili (like a bird’s eye chili or serrano) to the garlic butter sauce. A pinch of cayenne pepper also works wonders.

Creamy Garlic Prawns

Turn your sauce into a richer, creamier indulgence. After the garlic is fragrant, add 1/4 to 1/2 cup of heavy cream or full-fat coconut milk to the pan and let it simmer for a minute before returning the prawns. This creates a decadent sauce perfect for coating pasta or rice.

Lemon Herb Butter Prawns

Experiment with different herbs to alter the flavor profile of your lemon garlic butter sauce. Beyond parsley, fresh dill, chives, or even a sprig of thyme can add lovely aromatic notes. A little extra lemon zest grated over the top at the very end brightens the entire dish even further.

What to Serve with Garlic Butter Prawns

This versatile dish pairs beautifully with a variety of sides, making it easy to create a complete and satisfying meal.

• Crusty Bread: Essential for soaking up every last drop of that incredible garlic butter sauce. A baguette or ciabatta is perfect.
• Pasta: Toss the prawns and sauce with linguine, spaghetti, or angel hair pasta for a quick and elegant main course.
• Rice: Serve alongside fluffy white rice, brown rice, or even a lemon-herb infused rice pilaf.
• Vegetables: Roasted asparagus, steamed green beans, or a simple garden salad provide a fresh contrast. For a low-carb option, zucchini noodles (zoodles) are excellent.
• Cauliflower Rice: If you’re sticking to the keto shrimp recipe, cauliflower rice is a fantastic substitute for traditional rice.

Frequently Asked Questions

Here are some common questions about making delicious garlic butter prawns:

Q: Can I use pre-cooked prawns for this recipe?
A: While you can, it’s highly recommended to use raw prawns. Pre-cooked prawns are very easy to overcook, resulting in a rubbery texture. If you must use them, only add them to the garlic butter sauce at the very end to warm through for about 30 seconds.

Q: How long do prawns take to cook?
A: Prawns cook incredibly fast! On medium-high heat, they typically take only 1-2 minutes per side, or until they turn opaque pink and curl into a C-shape. Watch them closely!

Q: Is this a good recipe for a weeknight?
A: Absolutely! This recipe is a prime example of fantastic 15 minute meals. It’s quick, easy, and satisfying, making it perfect for busy weeknights.

Q: What kind of prawns are best for this recipe?
A: Large prawns, often labeled as “jumbo” or “colossal,” are ideal for a king prawns recipe like this. Their size allows for a good sear without overcooking the interior, providing a satisfying bite.

Q: How can I make my garlic butter sauce thicker?
A: If you prefer a slightly thicker sauce, you can whisk in a teaspoon of cornstarch mixed with a tablespoon of water into the sauce after the lemon juice has been added and before returning the prawns. Stir and simmer until slightly thickened.

There you have it – the ultimate guide to creating unbelievably delicious Garlic Butter Prawns that will have everyone asking for more. This dish truly proves that gourmet flavor doesn’t have to be complicated or time-consuming. It’s a testament to the power of simple, fresh ingredients cooked with love.

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Spicy Garlic Butter Prawns

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 4

Ingredients

  

• 1 lb Large prawns (or jumbo shrimp) Peeled and deveined, tails left on for presentation
• 4 tbsp Unsalted butter Divided
• 1 tbsp Olive oil Extra virgin
• 5 cloves Garlic Finely minced
• 1 whole Red chili Finely sliced (or 1 tsp chili flakes)
• 2 tbsp Lemon juice Freshly squeezed
• 2 tbsp Fresh parsley Chopped
• 1/2 tsp Salt To taste
• 1/2 tsp Black pepper Freshly cracked

Instructions

 

• Rinse the prawns under cold water and pat them thoroughly dry with paper towels. This is crucial for getting a good sear.
• In a large skillet or frying pan, heat the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the pan.
• Add the prawns in a single layer, ensuring not to crowd the pan. Cook for 1-2 minutes on the first side until they turn pink and golden.
• Flip the prawns. Immediately add the remaining butter, minced garlic, and sliced chili to the pan.
• Sauté for another 1-2 minutes, tossing the prawns in the melting butter and aromatics. Be careful not to burn the garlic.
• Remove the pan from heat just as the prawns are opaque and curled into a C-shape. Overcooking will make them rubbery.
• Stir in the fresh lemon juice and toss to coat everything in the sauce.
• Garnish generously with chopped parsley and serve immediately with crusty bread or over rice.

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