Garlic Butter Prawns (Shrimp) – Easy 15-minute Recipe
Servings: 4 servings
Calories: 364kcal
These Garlic Butter Prawns (Shrimp) are cooked in olive oil, garlic, white wine, butter, lemon and parsley for a quick stovetop dinner that’s ready in 15 minutes. They’re easy enough for a busy weeknight but feel special enough for entertaining, especially served with crusty bread to mop up the sauce.
Ingredients
Garlic butter prawns
- 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
To serve
- Chilli (red pepper) flakes (optional)
- Lemon cheeks
- Crusty bread
Instructions
- Prepare the prawns – Pat the prawns very dry with a paper towel, then season with salt and pepper.
- Cook the prawns – Heat the olive oil in a large heavy-based frying pan over high heat. Add the prawns and cook for 1–2 minutes, tossing continually with tongs, until they are just beginning to turn pink.
- Add the garlic and wine – Reduce the heat to medium. Add the garlic and cook, stirring, for 30 seconds. Add the white wine and simmer for 30–60 seconds, until slightly reduced.
- Finish the sauce – Add the butter, paprika, lemon juice and parsley. Toss gently until the butter has melted and the prawns are just cooked through (see note 3).
- Serve – Serve immediately, topped with extra parsley and chilli flakes, if using. Add lemon cheeks and plenty of crusty bread for mopping up the garlicky sauce.
Notes
Note 1 – Prawns (shrimp) Fresh or frozen raw prawns both work beautifully. If using frozen prawns, thaw them under cold running water, then pat them very dry before cooking. Excess moisture can cause the prawns to steam rather than sear. I like leaving the tails intact because they look lovely when served and the tails act like little handles for a full hands-on eating experience.
Note 2 – White wine Use a dry white wine, such as sauvignon blanc or pinot grigio. If you prefer not to use wine, substitute with the same quantity of water.
Note 3 – Don’t overcook the prawns (shrimp) Prawns cook incredibly quickly. They are ready when they are pink and opaque and have curled into a loose C-shape. Have all your ingredients measured and ready before you start because this recipe moves fast.
Make Ahead
Garlic butter prawns (shrimp) are best made fresh, see Leftovers below.Leftovers
Fridge – Store leftover garlic butter prawns (shrimp) in an airtight container in the fridge for up to 2 days. Not suitable to freeze. Reheating – Reheat very gently in a frying pan over low heat until just warmed through. Avoid high heat or prolonged cooking, as prawns can quickly become rubbery. Microwave – You can microwave the prawns in short bursts, but keep the power moderate and stop as soon as they’re hot.Recipe source
Thank you to Kim Coverdale for your help with this recipe.Nutrition Facts
Garlic Butter Prawns (Shrimp) – Easy 15-minute Recipe
Serving Size
178 g
Amount per Serving
Calories
364
% Daily Value*
Fat
28
g
43
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
15
g
Cholesterol
203
mg
68
%
Sodium
721
mg
31
%
Potassium
433
mg
12
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
26
g
52
%
Calcium
189
mg
19
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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