I can still recall the first time I coaxed those Garlic Prawns (Shrimp) to sizzle in my pan—fragrant steam dancing as the garlic hit the butter, little bubbles forming around the edges of each plump shrimp in under 5 minutes. Through countless trials, I dialed in the exact garlic-to-chili ratio and perfected the gentle crackling that signals they’re ready. This recipe delivers tender prawns with a glossy surface and a rich, nutty aroma every single time.
Why You’ll Love Garlic Prawns (Shrimp)
- Ready from fridge to table in about 5 minutes—ideal for last-minute entertaining.
- Silky-smooth garlic butter sauce clings to each shrimp, offering a tender bite.
- Aromatic garlic and a hint of chili deliver layers of flavour without fuss.
- Rooted in Mediterranean coastal cooking, yet perfect for any weeknight.
A Little Background
My obsession with Garlic Prawns (Shrimp) began during a family holiday in Cyprus, where fresh-caught prawns arrived tableside in sizzling copper pans. Back home, I tested this recipe over a dozen times—adjusting garlic thickness, tweaking heat levels and timing each flip. Each iteration brought me closer to that fragrant, golden-edged finish.
Personal Testing Note (Prep): I discovered that thinning garlic slices to paper-thin pieces prevents any bitter burnt bits in the sauce, creating a silky mouthfeel without harsh edges.
Key Ingredients for Garlic Prawns (Shrimp)
- 450g/1 lb raw prawns: shells on or off; pat dry for even sear.
- 8 garlic cloves: thinly sliced for mellow, nutty flavour (substitute shallots if needed).
- 1 tbsp butter: gives richness; use unsalted to control salt level.
- 1 tbsp oil: neutral or extra virgin olive oil; prevents butter from burning.
- ¼ tsp dried chilli flakes: adds warmth; increase for extra heat.
- Juice of ½ lemon: brightens the sauce; fresh-squeezed over bottled.
How to Make Garlic Prawns (Shrimp)
- Pat prawns dry and season lightly with salt and pepper, ensuring they’re as moisture-free as possible for a crisp edge.
- Heat butter and oil in a large non-stick skillet over medium-high heat until it shimmers. Add garlic and chilli flakes, stirring for about 10 seconds until you smell that nutty toasted scent (avoid any browning).
- Arrange prawns in a single layer so you hear a gentle sizzling. Let them cook undisturbed for 1 minute until the underside shows a golden hue.
- Flip each prawn and cook for 1 more minute until opaque throughout. Remove from heat, drizzle with lemon juice and scatter chopped parsley, tossing gently to coat before serving.
Pro Tips & Troubleshooting
- Technique discovery: Preheat the pan fully—lukewarm pans cause shrimp to release water and steam instead of searing.
- Burnt garlic: If garlic edges turn brown too fast, lower the heat slightly and stir continuously for even cooking.
- Flavor variation: Swap lemon for lime and finish with chopped coriander for a Southeast Asian twist.
- Scaling advice: To double the recipe, use two pans or cook in batches to maintain that sizzling action.
- Personal Cooking Note: I noticed that letting prawns rest 1 minute off heat retains that glossy sauce better than serving immediately from the pan.
Storage & Make-Ahead Guide
Leftover Garlic Prawns (Shrimp) keep best in an airtight container in the fridge for up to 2 days—store within 2 hours of cooking for food safety. Reheat gently over low heat for 1–2 minutes or microwave at 50% power in 30-second bursts to avoid rubbery texture. Avoid freezing as the butter sauce can separate on thawing.
Personal Storage Note: I once refrigerated prawns in too-large a container, causing condensation and a slight soggy texture. Now I use shallow containers for quick cooling and crispness retention.
Serving Suggestions
Pile Garlic Prawns (Shrimp) over a bed of herby couscous, spoon onto crispy garlic bread, or serve alongside charred zucchini ribbons for a light meal. They also make a stellar taco filling with shredded lettuce, avocado slices and a drizzle of aioli.
Frequently Asked Questions
- How long do I cook garlic prawns? Cook raw prawns 1 minute on each side over medium-high heat until opaque with a gentle sizzle.
- Can I use frozen shrimp for garlic prawns? Yes—thaw completely in the fridge and pat dry to avoid excess moisture before cooking.
- How can I prevent shrimp from overcooking? Remove them from heat as soon as they turn pink and opaque; carryover heat will finish cooking.
- What sides go with garlic prawns (shrimp)? They’re excellent with crusty bread, pasta tossed in olive oil, or a crisp green salad.
- How do I reheat leftover garlic prawns? Warm gently over low heat for 1–2 minutes or microwave at 50% power to preserve texture.
- Can I marinate shrimp ahead of time? It’s best to season just before cooking to prevent garlic from turning bitter and shrimp from weeping water.
Final Thoughts
Every time I whip up these Garlic Prawns (Shrimp), I’m reminded why this recipe has become my go-to for a fuss-free dinner that feels special. Whether tucked into tacos or served straight from the pan, they bring a burst of flavour that never fails to impress. Give it a try and share your sizzling results!
More Recipes You’ll Love
- Shrimp Scampi – similar garlicky butter sauce for seafood lovers
- Seafood Pasta with Shrimp & Crab – makes a hearty pasta pairing with your garlic prawns
- Garlic Shrimp Gratin – a creamy baked twist on garlic prawns
- Creamy Garlic Chicken Rice Skillet – carries over the garlic butter flavors into a one-pan meal
Garlic Prawns (Shrimp)
Ingredients
Main
- 450 g raw prawns peeled and deveined
- 6 cloves garlic thinly sliced
- 1 tbsp oil neutral or olive oil
- 4 tbsp butter unsalted
- 0.25 tsp chilli flakes optional
- 0.5 lemon juiced
- 0.25 cup parsley chopped
Instructions
Main
- Pat the prawns dry and season with salt and pepper.
- Heat butter and oil in a non-stick skillet over medium-high heat until shimmering.
- Add garlic and chilli flakes. Stir constantly for about 10–15 seconds until fragrant and lightly toasted.
- Arrange prawns in a single layer, cook undisturbed for 1 minute until the edges turn golden.
- Flip prawns and cook for another 1 minute until opaque throughout.
- Remove from heat, squeeze over lemon juice and sprinkle parsley. Toss gently to coat before serving.