This garlic prawns recipe sears raw prawns in a hot pan, then tosses them through a glossy lemon and garlic butter. It’s on the table in about 25 minutes, and the sauce is made for mopping up with bread.
Prawns cook in a couple of minutes, so most of the work is prep. Get them very dry, cook them in batches, and pull them off the heat early.
You can serve them as a starter, over rice, or tossed through pasta. They also work on the barbecue.
Table of Contents
Prawn prep checklist
Use raw prawns for this garlic prawns recipe, fresh or frozen. Cooked prawns turn tough when heated again.
- Pick a size: tiger, king or banana prawns at 16 to 20 per 500 g are ideal. Smaller prawns cook even faster.
- Thaw gently: overnight in the fridge, or in a sealed bag in cold water for 20 to 30 minutes.
- Peel and devein: run a small knife down the back and pull out the vein. Leave the tails on if you like.
- Dry them well: pat between paper towels. Wet prawns stew instead of searing.
- Quick dry brine (optional): toss with salt and a little bicarb, rest 10 to 15 minutes, then pat dry again. It keeps them snappy.
Is it done? Prawn doneness cues
| What you see | What it means |
|---|---|
| Grey and see-through | Still raw. Keep cooking. |
| Pink on one side, grey on top | Time to flip. |
| Pink all over, curled into a loose C | Just right. Take them off now. |
| Curled tight into an O, firm and rubbery | Overcooked. Pull the next batch sooner. |
The prawns go back into the sauce at the end, so take them out of the pan just shy of done. They finish cooking in the butter.
Garlic Prawns Recipe Sizzled in Garlic Butter
Course: MainCuisine: AustralianDifficulty: Easy4
servings15
minutes8
minutes420
kcal23
minutesJuicy prawns seared fast, then tossed in a lemon and garlic butter with a hint of chilli. Ready in minutes on the stove or barbecue, with a silky sauce for bread, rice or pasta.
Ingredients
1 kg raw prawns, peeled and deveined (tails on or off)
1 tsp fine salt
½ tsp bicarb (baking soda), optional for texture
2 tbsp olive oil
60 g unsalted butter, divided (20 g for searing, 40 g for sauce)
5–6 cloves garlic, finely chopped (about 2 tbsp)
½ tsp chilli flakes or 1 small red chilli, finely diced (optional)
80 ml dry white wine or seafood stock (⅓ cup)
Zest of 1 lemon + 2 tbsp lemon juice
2 tbsp chopped flat-leaf parsley (plus extra to serve)
Black pepper, to taste
To serve: lemon wedges, toasted sourdough or cooked rice
Directions
- Season and dry. Pat prawns very dry. Toss with salt and bicarb (if using) and rest 10–15 minutes. Pat dry again.
- Sear prawns. Heat a large skillet on high. Add olive oil and 20 g butter. When foaming subsides, add half the prawns in a single layer. Sear 45–60 seconds until just pink on the underside; flip and cook 30–45 seconds more. Transfer to a warm bowl. Repeat with remaining prawns.
- Build sauce. Reduce heat to medium-low. Add remaining 40 g butter. Stir in garlic (and chilli if using). Cook 60–90 seconds until fragrant and just golden at the edges; don’t brown the garlic.
- Deglaze. Add wine/stock; simmer 60–90 seconds, scraping up browned bits, until the liquid reduces by about half and looks glossy.
- Finish. Return prawns to the pan with lemon juice and parsley. Toss 30–60 seconds until just cooked through. Remove from heat. Stir in lemon zest and a grind of pepper. Taste and adjust: more lemon for brightness, a pinch of salt if needed.
- Serve. Tip into a warm shallow bowl. Add extra parsley and lemon wedges. Spoon over bread or rice and enjoy immediately.
Notes
- Heat is everything: use a pan that holds heat, like cast iron or heavy stainless steel, and cook in batches.
- Doneness: prawns curl into a loose C when they’re just done. A tight O means they’re overcooked.
- No wine: use stock or water. A teaspoon of Dijon adds gentle depth.
- Extra saucy for pasta: double the butter, add 1/2 cup pasta water and another tablespoon of lemon juice.
- Barbecue: toss the prawns in 1 tbsp oil, thread onto soaked skewers and grill 1 to 2 minutes per side. Melt the butter with the garlic in a small pan and brush it over to finish.
- Dairy free: swap the butter for a plant-based spread or extra-virgin olive oil.
- Prep ahead: peel, devein and dry the prawns up to a day ahead. Keep them chilled on paper towel in a covered container.
Garlic prawns recipe troubleshooting
The prawns leaked liquid and stewed.
The pan was too small or not hot enough, or the prawns were wet. Use a bigger pan, cook in batches and dry them well.
The garlic tasted bitter.
It browned too much. Lower the heat before adding it, stir the whole time, and add the wine as soon as it smells fragrant.
The sauce is thin or oily.
Simmer it a little longer, then whisk in a small knob of cold butter off the heat.
The prawns are tough.
They were overcooked. Take them out of the pan earlier, because they keep cooking in the sauce.
It’s too salty.
Skip the extra salt if your stock is salty, and add more lemon juice to balance it.
Five ways to change it up
| Version | What to add | Serve with |
|---|---|---|
| Creamy garlic prawns | 150 ml thickened cream after the wine, simmered briefly | Fettuccine |
| Capers and dill | 1 tbsp capers with the wine, dill to finish | Crusty bread |
| Chilli garlic | Double chilli, a pinch of smoked paprika, chilli oil | Steamed rice |
| Tomato | 1 cup halved cherry tomatoes with the garlic | Linguine |
| Pineapple skewers | Pineapple chunks threaded between the prawns | A green salad |
Serving ideas
As a starter, pile them into a shallow bowl with lots of sauce and toasted sourdough. For dinner, spoon them over jasmine rice with steamed greens.
For a pasta night, double the butter, add 1/2 cup pasta water and toss through 300 g cooked linguine. A rocket salad, charred broccolini or a simple tomato and basil salad all go well on the side.
Make ahead and storage
Peel, devein and dry the prawns up to a day ahead. Keep them in a covered container lined with paper towel in the fridge.
Cooked garlic prawns keep for 1 to 2 days in the fridge in a shallow container. Reheat them gently over low heat just until warm, or eat them cold on a salad with extra lemon.
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Frequently asked questions
Can I make this garlic prawns recipe without wine?
Yes. Use seafood stock or even water, and finish with a little extra lemon.
Can I use frozen prawns?
Yes, as long as they’re raw. Thaw them overnight in the fridge or in a sealed bag in cold water, then pat them very dry.
What’s the best pan for garlic prawns?
A heavy cast iron or stainless steel pan that holds high heat. Non-stick works, but the prawns won’t brown as much.
Can I keep garlic prawns warm for guests?
Yes. Cover them loosely with foil and keep them in an 80 to 90°C oven for up to 15 minutes. Any longer and they’ll overcook.
How do I turn this garlic prawns recipe into pasta?
Double the butter, add 1/2 cup pasta water after the wine, and toss through 300 g cooked linguine with parsley and lemon zest.
This garlic prawns recipe is quick enough for a weeknight and nice enough for guests. Dry the prawns, cook them hot and fast, and finish with plenty of lemon.
Cheers,
Ella x
