Garlic Prawns Recipe

Garlic Prawns Recipe are one of those dishes that instantly make dinner feel special. The moment the prawns hit the pan and the garlic butter begins to sizzle, you know something delicious is about to happen. If you’re looking for a fast, flavorful seafood recipe that feels restaurant-quality without the fuss, this Garlic Prawns recipe delivers. Ready in minutes and packed with bright, buttery, garlicky goodness, it’s perfect for weeknights, date nights, or impressing guests with almost zero effort.

Why You’ll Love This Recipe

• Super Quick: From pan to plate in under 15 minutes.
• Simple Ingredients: You only need pantry basics plus fresh prawns.
• Big, Bold Flavor: A perfect balance of garlic, butter, lemon, and wine.
• Crowd-Pleaser: Elegant enough for entertaining, easy enough for everyday.
• Versatile: Serve with pasta, rice, crusty bread, or even as an appetizer.

What makes this version stand out? The technique! Searing the prawns in batches keeps them juicy, while deglazing the pan with wine adds depth you won’t get from simpler recipes. Every bite is bright, rich, and absolutely irresistible.

Table of Contents

Table of Contents

Ingredients Needed

For the Prawns

• 500g (1 lb) prawns, peeled and deveined, tails on
• ½ tsp kosher or cooking salt
• ½ tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil, divided
• 3 tsp finely minced garlic (about 4 cloves, chopped with a knife for best flavor)

For the Garlic Butter Sauce

• 40g (3 tbsp) unsalted butter, cut into small cubes
• ¼ cup dry white wine such as Chardonnay
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped parsley (plus extra for garnish)

For Serving

• Lemon wedges
• Crusty bread for dipping and wiping up the sauce

How to Make Garlic Prawns Recipe

Marinate the Prawns

1. Place the prawns in a bowl and add 1 tablespoon of olive oil and the black pepper.
2. Gently toss to coat.
3. Let them rest for about 20 minutes—this helps them absorb flavor without drawing out moisture. Avoid waiting longer, as salt can make prawns release water.

Sear the Prawns

4. Heat 1 tablespoon of olive oil in a large non-stick pan over high heat.
5. Add half the prawns in a single layer. Sear for about 45 seconds per side, turning with tongs. You want a light golden edge—this quick sear keeps them tender.
6. Transfer the cooked prawns to a plate.
7. Add the remaining tablespoon of oil and repeat with the second batch.

Build the Sauce

8. Return the first batch of prawns to the pan so all prawns are together.
9. Add the minced garlic. Stir for 30 seconds, just until fragrant—avoid browning, as burnt garlic becomes bitter.
10. Pour in the wine. It will bubble and steam. Scrape the bottom of the pan with a wooden spoon to lift all those flavorful browned bits. Cook until the wine reduces almost completely (about 30 seconds).
11. Scatter the butter cubes over the prawns and add the lemon juice.
12. Swirl the pan or gently toss until the butter melts and forms a glossy sauce.
13. Add parsley and give everything one final toss.

Serve

14. Transfer the prawns and all the buttery sauce to a serving platter.
15. Garnish with more parsley and lemon wedges.
16. Serve immediately with fresh crusty bread—trust me, you’ll want every drop of that sauce.

Serving and Storage Tips

Serving Ideas

• Serve over linguine, spooning the garlic butter over the pasta.
• Pair with rice, couscous, or quinoa for a quick meal.
• Make it a tapas spread with toasted baguette slices.
• Add to a simple salad for a light, refreshing lunch.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently in a pan over low heat until heated through. Avoid microwaving; it can make prawns tough.
• Freezing: Not recommended—prawns become rubbery once frozen with sauce.

Helpful Notes

• Use fresh garlic, not pre-minced—it makes a huge difference in flavor.
• If you avoid alcohol, swap the wine with chicken broth plus a squeeze of extra lemon.
• Large prawns work best—they stay juicy and look impressive on the plate.
• Don’t overcrowd the pan when searing. Crowding = steaming, not browning.
• For extra heat, add a pinch of chili flakes while sautéing the garlic.

Conclusion

These Garlic Prawns are the perfect mix of simplicity and elegance. With just a handful of everyday ingredients, you can create a dish that tastes like it came straight out of a high-end seafood restaurant. The quick sear, fragrant garlic, and silky butter-wine sauce make each bite mouthwatering.

If you try this recipe, please leave a comment and a star rating—your feedback helps others discover it too!
Don’t forget to share on Pinterest, Facebook, or with friends who love easy gourmet cooking.

What twist did you add to your Garlic Prawns? Let us know in the comments below!

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes! Just thaw them completely and pat them dry before cooking to avoid excess moisture.

What can I use instead of white wine?

Replace the wine with chicken broth or vegetable broth plus an extra teaspoon of lemon juice for brightness.

Why did my prawns turn rubbery?

They were likely overcooked. Prawns cook very fast—stick to 45 seconds per side.

Can I make this recipe gluten-free?

Absolutely! The recipe is naturally gluten-free as written.

How thick should the garlic butter sauce be?

The sauce should be slightly reduced and glossy—thick enough to cling lightly to the prawns without becoming heavy.

Is this recipe freezer-friendly?

It’s best enjoyed fresh. Freezing cooked prawns changes their texture.