Garlic Butter Prawns (Shrimp) – Easy 15-minute Recipe

Name: Garlic Butter Prawns (Shrimp) – Easy 15-minute Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 500 g (1 lb) large raw peeled prawns (shrimp), tails intact (see note 1); ½ tsp sea salt flakes; ½ tsp freshly cracked black pepper; 80 ml (⅓ cup) extra-virgin olive oil; 1 tbsp freshly grated garlic; 60 ml (¼ cup) dry white wine (optional, see note 2); 40 g (1½ oz) unsalted butter; 1 tsp sweet paprika; 1 tbsp fresh lemon juice; 1 tbsp finely chopped fresh flat-leaf parsley, plus extra to serve; Chilli (red pepper) flakes (optional); Lemon cheeks; Crusty bread

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Garlicky, buttery prawns (shrimp) with white wine, lemon and parsley, ready in just minutes and made for mopping up with crusty bread.

Garlic butter prawns (shrimp) used to be one of those things I’d almost always order when we went out to eat. A bowl of prawns in delicious garlicky olive oil and butter, some crusty bread for mopping everything up, a glass of wine … it just felt very “restaurant” … and very special. And for some reason I assumed they belonged in the category of food that other people made better than I could at home! I think we all have that mental category of foods we normally leave to the professionals. 😂

garlic prawns recipe — It only takes 15 minutes to make these easy but restaurant-quality garlic butter prawns (shrimp). I like the keep the meal simple and just serve with crusty bread and a green salad.

I now know, many years later, that garlic butter prawns are actually one of the easiest things you can make at home. They cook in minutes, the sauce is made in the same pan, and suddenly you’ve got garlic, olive oil, white wine, butter, paprika, lemon and parsley all doing very good things together. The only real requirement is having everything ready before you start because once those prawns hit the pan, things move FAST.

bread being dipped into delicious buttery mixture coating prawns — Please don’t skip the crusty bread! 😂 There’s plenty of garlicky, buttery sauce for mopping up, and it’s far too good to leave behind.

I make these all the time now. My husband, Heath, absolutely loves them, my seafood-loving son is very happy whenever they appear, and they’re one of those rare dinners that can go in completely different directions depending on the day. On a busy weeknight I’ll open a bag of salad leaves, add some crusty bread and call dinner done. On a weekend I’ll put the pan straight on the table with bread and lemon and suddenly it feels like the beginning of a very good night (usually followed by homemade fish and chips!).

The question I’m asked often is “where do you buy your seafood?”. You absolutely do not need to make a special trip to a fish shop. Frozen raw prawns from the supermarket are brilliant here. They’re affordable, they thaw under cold running water in a few minutes and, as long as you dry them really well before cooking, they work beautifully.

I think that’s what I love most about this recipe. It’s the reminder that food can feel a little luxurious without being difficult to make or expensive. You can save yourself the restaurant bill, stay home and still get the garlic butter prawns and crusty bread. I for one am VERY happy with that arrangement. 😂 I hope you love the recipe. Aside from being here on the website, you’ll also find it in my book Simple Weeknights.

raw prawns seasoned and added to pan — A large, heavy-based frying pan works best here. Make sure the oil is hot before adding the prawns (shrimp), and use a pan large enough so they aren’t overcrowded.

The prawns quickly being cooked and changing colour — The prawns (shrimp) will start turning pink within 1–2 minutes. Don’t wait until they’re fully cooked before adding the remaining ingredients, as they’ll continue cooking while the sauce comes together.

wine added to evaporate — The white wine adds a lovely acidity that balances the butter and olive oil. Let it bubble for 30–60 seconds to reduce slightly. If you prefer not to use wine, simply replace it with the same quantity of water.

paprika butter and parsley added — Keep the heat at medium while adding the butter so it melts gently into the sauce. The prawns (shrimp) are ready when they’re pink and opaque and have curled into a loose C-shape.

Prawns in pan with spoon digging in — This is one of those recipes where having everything measured and ready before you start makes all the difference. The prawns (shrimp) take just minutes to cook, so there’s very little time to prepare ingredients once they’re in the pan.

Garlic prawns in pan closeup — Frozen raw prawns (shrimp) from the supermarket work beautifully here. Just make sure they’re completely thawed and patted very dry before cooking, so they sear rather than steam.

What type of prawns are best for Garlic Butter Prawns (Shrimp)?

Use large raw peeled prawns with the tails left intact if you can. They cook quickly, look beautiful when served and are easier to eat than completely unpeeled prawns – the tail acts like a little handle!

Frozen raw prawns are one of my favourite shortcuts for this recipe because they’re affordable and really convenient. Thaw them under cold running water, then dry them very well with a paper towel before cooking. Excess moisture can stop them from searing properly and can water down the sauce.

Can I make Garlic Butter Prawns (Shrimp) without wine?

Yes. Replace the white wine with the same amount of water. You’ll still get a lovely garlicky butter sauce from the olive oil, garlic, paprika, lemon and butter. If you are using wine, use a dry white wine that you’d be happy to drink, such as sauvignon blanc or pinot grigio. You only need a small amount, so there’s no need to buy anything expensive.

garlic prawns in bowl with bread — Make sure you’ve got plenty of good crusty bread on hand for mopping up the delicious garlicky olive oil.

What can I serve with Garlic Butter Prawns (Shrimp)?

Garlic butter prawns are rich enough so I usually keep the sides simple. Some of my favourites are:

Crusty bread – Probably my first choice because you absolutely need something to mop up all that garlicky butter and olive oil.
Easy Rocket (Arugula) and Parmesan Salad – Fresh, peppery and ready in about 5 minutes.
Cucumber Dill Salad – Crisp and tangy, which works beautifully against the buttery prawns.
A simple green salad – Cos (romaine) lettuce, cucumber and tomato with my simple salad dressing is an easy weeknight option.
Steamed greens – Broccolini (tenderstem broccoli), asparagus, green beans or peas with a little olive oil and lemon.
Rice – Plain steamed rice is brilliant for soaking up the sauce.
Pasta – If you want to turn the prawns into a more substantial dinner, serve them with spaghetti or linguine.
Roast potatoes – Crispy roast potatoes are brilliant with garlic butter prawns. To push them in a patatas bravas direction, drizzle them with a little spicy tomato sauce or sriracha, then finish with garlic aioli or mayonnaise loosened with a squeeze of lemon. A little smoked paprika sprinkled over the top is excellent too.
As a starter – Serve the prawns straight from the pan with crusty bread, lemon wedges and a glass of something cold. This is probably my favourite way to serve them when we’re entertaining.

garlic prawns close up — When they’re cooked, the prawns (shrimp) will be pink and opaque and have curled up into a C-shape.

If you enjoyed Garlic Butter Prawns (Shrimp), I think you’ll love:

Garlic Butter Prawn (Shrimp) Linguine Recipe – A delicious 20-minute family meal that’s impressive enough for guests too. Prawns are simmered in a luscious, garlicky, buttery sauce before being tossed with linguine and served with lemon and parmesan.

Garlic Prawn (Shrimp) Olive Oil Spaghetti Recipe – Restaurant-quality flavours, but made with supermarket ingredients in under 30 minutes. Freezer prawns are cooked in a simple lemony, garlicky sauce with spaghetti.

Tuscan Prawn (Shrimp) Pasta Recipe – Prawns are tossed through a luscious, decadent, garlicky, creamy sauce, before being finished with a generous sprinkle of parmesan. The perfect comforting dish for special occasions and it only takes 20 minutes.

Prawn (Shrimp) Saganaki Recipe – One of my personal favourites, this 30-minute saganaki makes you wonder “how can so little create so much flavour!” The dish combines a rich tomato sauce and tender prawns, topped with golden, bubbling feta for a simple but absolutely delicious meal.

Baked Lemon Garlic Butter Salmon Recipe – A quick, no-fuss dinner where juicy salmon is cooked to perfection in the oven with a caramelised lemon garlic butter glaze. On the table in 15 minutes, no stovetop mess and no stress.