Garlic Prawns

Garlic prawns are the ultimate quick-fix meal when you want something bold, fragrant, and downright irresistible. In just minutes, juicy prawns are coated in sizzling garlic butter sauce with a splash of wine and lemon for brightness. Whether it’s a cozy dinner for two or an elegant appetizer for guests, this dish delivers restaurant-level flavor with almost no effort.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 15 minutes, perfect for busy weeknights.
• Simple Ingredients – Everyday pantry staples combined with fresh prawns.
• Crowd-Pleaser – Works beautifully as an appetizer, tapas dish, or main with bread or pasta.
• Unbelievably Delicious – Buttery garlic sauce balanced with lemon and wine for depth.
• Restaurant-Quality at Home – A dish that feels special without the fuss.

Unlike other versions, this recipe emphasizes gentle sautéing for maximum garlic flavor without burning, while the quick butter-wine reduction creates a silky, luxurious sauce that clings perfectly to the prawns.

Ingredients Needed

For the prawns:

• 500 g (1 lb) prawns/shrimp, peeled and deveined, tails left on (start with about 1 kg/2 lb unpeeled)
• ½ teaspoon kosher or cooking salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 3 teaspoons fresh garlic, very finely minced (around 4 cloves; chop with a knife for best flavor)

For the garlic butter sauce:

• 40 g (3 tablespoons) unsalted butter, cut into cubes
• ¼ cup dry white wine (like Chardonnay; substitute with low-sodium chicken broth if preferred)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon parsley, finely chopped (for garnish)

For serving:

• Lemon wedges
• Crusty bread to soak up the sauce

How to Make Garlic Prawns

1. Prepare the prawns

Pat the prawns dry with paper towels—this helps them sear instead of steaming. Season lightly with salt and black pepper.

2. Heat the oil

Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.

3. Cook the prawns

Place prawns in a single layer. Cook for 1–2 minutes per side until they turn pink and opaque. Remove to a plate to avoid overcooking.

4. Sauté the garlic

Lower the heat slightly. Add the remaining tablespoon of olive oil, then stir in the minced garlic. Sauté just until fragrant, about 30 seconds—be careful not to let it burn, as burnt garlic turns bitter.

5. Build the sauce

Add the wine and let it simmer for 1–2 minutes, scraping the skillet to lift any caramelized bits. This step adds depth and prevents waste of flavor.

6. Enrich with butter and lemon

Reduce heat to low. Stir in the butter cubes gradually, whisking to form a silky sauce that lightly thickens. Finish with lemon juice for brightness.

7. Return the prawns

Add prawns back into the skillet, tossing gently so they’re fully coated in sauce. Sprinkle with fresh parsley.

8. Serve immediately

Transfer to a platter and serve hot with lemon wedges and plenty of crusty bread for dipping.

Serving and Storage Tips

• Serving ideas: Enjoy garlic prawns with rice, pasta, or on their own with bread to mop up the sauce. Add a side salad or roasted vegetables for a complete meal.
• Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Warm gently in a skillet over low heat with a splash of broth or water to prevent the sauce from separating.

Helpful Notes

• Use fresh prawns for best flavor, but frozen and thawed work well if drained thoroughly.
• Swap parsley for fresh coriander or basil for a different twist.
• If you prefer alcohol-free, substitute the wine with chicken broth and an extra squeeze of lemon.
• For a spicy kick, add a pinch of red chili flakes when sautéing the garlic.

Conclusion

These garlic prawns are a go-to recipe when you need something fast, flavorful, and guaranteed to impress. Juicy prawns meet buttery garlic sauce with a splash of lemon and wine—simple yet unforgettable. Perfect for weeknight dinners, romantic meals, or entertaining friends.

If you try this recipe, please leave a comment and a star rating below—it means the world to me! Don’t forget to share this recipe with friends on Pinterest or Facebook so more people can enjoy it too.

👉 What’s your favorite way to serve garlic prawns—over pasta, with rice, or simply with bread? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen prawns?

Yes! Thaw completely and pat dry before cooking to avoid excess water in the pan.

How do I make this gluten-free?

The recipe is naturally gluten-free. Just be sure your wine or broth is certified gluten-free.

Why did my sauce split?

Adding the butter slowly over low heat helps emulsify the sauce. If the pan is too hot, the butter can separate.

Is this recipe freezer-friendly?

Cooked prawns don’t freeze well—they tend to become rubbery. It’s best enjoyed fresh.

How thick should the sauce be?

The sauce should be silky and able to lightly coat the prawns—not too runny, not too thick. If too thin, simmer for an extra minute.