Easy Garlic Butter Prawns

This shrimp recipe is quick, loud, and ridiculously satisfying — garlicky, buttery prawns that sizzle in a hot pan and smell like dinner you actually want to make on a Tuesday. It’s simple: big prawns, lots of garlic, butter that browns a little for nuttiness, a squeeze of citrus, and a finish of parsley or cilantro to brighten everything up. What makes it special is how fast it comes together and how fancy it tastes despite being zero fuss.

My husband calls this “fancy weeknight shrimp” and insists it’s restaurant-level so we should charge friends for leftovers. The kids? They eat more buttered bread off the plate than prawns, but hey — that’s basically a win. I remember the first time I tried it I burned the garlic (rookie move), blamed the pan, then ate the rest anyway because the prawns came out perfectly tender. Now it’s a go-to—three ingredients feel like magic, and we keep the pantry stocked so it can happen any night.

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I always underestimate how loud prawns are when they hit a hot pan. It’s theatrical. One time I went for low heat to “be safe” and ended up with limp, sad shrimp — lesson learned: high-ish heat, quick sear. Also, I used to hesitate on adding lemon at the end, thinking acid would overdo it, but that last squeeze brightens everything like sunlight. I once swapped butter for olive oil because we were out, and that worked fine — different vibe, less indulgent, still delicious. Oh and butter gets foamy and then brown speckles (that’s flavor, not ruin) — embrace it.

Shopping Tips

– Seafood: Buy fresh or thawed large prawns/shrimp with shells on if you can; shells = flavor. If frozen, thaw in cold water for a quick fix.
– Fresh Herbs: Parsley brightens without stealing the show; cilantro is a bolder swap if you like that herbal punch.
– Fats & Oils: Use real butter for the best flavor, or a butter + oil mix so the butter doesn’t burn as fast.
– Spices: Simple is best — good sea salt, black pepper, and maybe a pinch of chili flakes for heat.
– Citrus: Keep lemons on hand; their juice at the end is a game-changer and you’ll use it elsewhere, too.

Prep Ahead Ideas

– Peel and devein the prawns the night before (or buy already prepped) and store them in a shallow airtight container on ice in the fridge for up to a day.
– Mince garlic and chop herbs in advance; keep the garlic in a small covered bowl and the herbs in a damp paper towel inside a zip-top bag.
– Make a compound butter or garlic butter mix ahead and keep it chilled — then you just toss a spoonful in the pan at the finish for instant gloss and flavor.

✔Time-Saving Tricks

– Use thawed, deveined prawns so you skip shelling mid-cook — they go from raw to done in minutes.
– Heat your pan first, then add oil/butter — a screaming hot pan gives a faster sear and cleaner texture.
– If you’re serving over pasta or rice, start that water/rice first; the prawns literally cook in the time it takes to boil pasta al dente.
– Pre-mix garlic + parsley + butter in a jar and keep in fridge for a grab-and-go flavor boost.

✔Common Mistakes

– Overcooking: prawns go from perfect to rubbery in 30 seconds too long — take them off as soon as they turn pink and opaque.
– Burned garlic: garlic cooks lightning-fast; add it after the butter is hot and watch closely, or add a splash of butter to cool the pan.
– Watery sauce: tossing prawns in a cold bowl can make them soggy — keep them hot and finish in the pan to glaze with butter.
– I once tossed frozen prawns straight into a hot pan (don’t): they steamed and tasted mushy. Thaw first and pat dry — that crispness matters.

What to Serve It With

– Crusty bread or garlic toast for sopping up the buttery sauce.
– A quick green salad dressed with lemon and olive oil to cut the richness.
– Simple buttery orgarlic pasta (toss hot pasta into pan to marry flavors).
– Steamed rice or cauliflower rice for a low-effort base.

✔Tips & Mistakes

– Hot pan + dry prawns = good sear; wet prawns = steam city.
– Add acid at the end, not the start — it brightens and stops the butter from tasting flat.
– Don’t crowd the pan; do two batches if needed so they sear instead of steam.
– If the sauce is too thin, remove prawns and simmer gently until it reduces a bit.

✔Storage Tips

Leftovers keep in an airtight container in the fridge for 2 days — reheat gently in a pan or eat cold over salad (no shame). Cold prawns are fine on toast for breakfast if you like salty-savory starts. Avoid long reheating; shrimp get rubbery if you microwave them for too long, so quick pan warm is best.

✔Variations and Substitutions

– Dairy-free: swap butter for a good olive oil or vegan butter; add a pinch of smoked paprika for depth.
– Protein swap: scallops or thin chicken cutlets can work — adjust cook time accordingly.
– Asian twist: finish with a splash of soy sauce/tamari and a sprinkle of sesame seeds instead of parsley.
– Spicy: add chili flakes, gochugaru, or a dash of hot sauce to the butter if you want heat.

Frequently Asked Questions

Easy Garlic Butter Prawns

Juicy prawns seared in garlicky butter with a splash of lemon and a hint of heat. Ready in minutes for weeknights or guests.

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1 lb large prawns, peeled and deveined thawed if frozen
• ▢ 1 tbsp olive oil
• ▢ 3 tbsp unsalted butter
• ▢ 2 tsp garlic, minced
• ▢ 1 tbsp fresh lemon juice
• ▢ 2 tbsp dry white wine optional
• ▢ 0.75 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 0.25 tsp paprika
• ▢ 0.25 tsp red pepper flakes
• ▢ 0.5 tsp lemon zest optional
• ▢ 1 tbsp fresh parsley, chopped

Instructions

Preparation Steps

• Pat prawns dry. Season with salt, pepper, and paprika; toss to coat evenly.
• Heat a large skillet over medium-high. Add olive oil and 1 tbsp butter.
• Sear prawns in a single layer 1–2 minutes per side until just pink. Transfer to a plate.
• Lower heat to medium. Melt remaining butter. Stir in garlic and red pepper flakes; cook 30 seconds.
• Pour in white wine and lemon juice. Simmer 1 minute to reduce slightly, scraping browned bits.
• Return prawns and juices to the pan. Toss to coat; sprinkle parsley and lemon zest. Taste and adjust seasoning.
• Serve hot right away with crusty bread, rice, or pasta to catch the sauce.

Notes

Variation: Swap the white wine for chicken broth and add 1 tbsp capers for a briny twist. For extra richness, whisk in 1 more tbsp cold butter off heat. Serve over lemony rice or with toasted sourdough. Leftovers keep 1 day in the fridge; rewarm gently to avoid overcooking.

This recipe is an original creation inspired by classic Easy Garlic Butter Prawns flavors. All ingredient ratios and instructions are independently developed.