Garlic Butter Prawns

Ingredients

• 500 gPrawns, peeled and deveined
• 4–5 clovesGarlic, finely chopped
• 2 tbspUnsalted butter
• 1 tbspExtra-virgin olive oil
• 1 tspCrushed chillies (optional)
• 1/2 tsp, or to tasteSalt
• 1/2 tspFreshly ground black pepper
• 1 tbspFreshly squeezed lemon juice
• A handfulParsley, finely chopped

Instructions

1. 1

   Heat the pan

   Warm a large skillet or pan over medium heat. Add the olive oil and 1 tbsp of the butter.

2. 2

   Sear the prawns

   Add the prawns and sear for 1–2 minutes. Season with salt and black pepper to taste.

3. 3

   Add garlic

   Turn the prawns over, add the chopped garlic and stir-fry for another 1–2 minutes.

4. 4

   Add lemon butter

   Add the remaining 1 tbsp of butter and the crushed chillies, then pour in the lemon juice. Stir to combine.

5. 5

   Finish with parsley

   Turn off the heat and scatter over the finely chopped parsley.

6. 6

   Serve immediately

   Transfer the prawns to a serving plate and serve with bread, salad or a side dish of your choice.

What are garlic butter prawns?

Garlic butter prawns are a simple Western-style dish of prawns cooked in a buttery, garlicky pan sauce. Prawns cooked with garlic and butter are popular in many cuisines, and this version adds lemon, chilli and parsley for a bright, gently spicy finish.

The short cooking time suits peeled, deveined prawns: they take on flavour quickly and are easy to serve with bread or a side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 25g protein, 2g carbs, 7g fat.

The prawns provide most of the protein, while the butter and olive oil contribute most of the fat; the dish contains very little carbohydrate apart from small amounts in the other ingredients. Serve with salad or vegetables, and add bread or another carbohydrate side if you want a more substantial plate.

Choosing the prawns

Prawns: Use peeled and deveined prawns so they can go straight into the hot pan. Pat them dry before cooking if they are wet, which helps them sear rather than release excess liquid.

Build flavour in the pan

Butter and oil: The oil and first tablespoon of butter coat the pan for searing; the remaining butter goes in later to finish the sauce.

Garlic and chilli: Add the garlic after turning the prawns, so it cooks briefly in the pan rather than sitting there from the start. The chilli is optional, so leave it out for a milder result.

Watch the cooking time

Searing: Give the prawns 1–2 minutes on the first side, then turn them and cook for another 1–2 minutes with the garlic. The exact time depends on their size and how hot the pan is.

Doneness: Look for prawns that are opaque and just curled. Avoid leaving them in the pan for longer than needed, as they can become firm.

Finish with lemon and parsley

Lemon: Stir in the lemon juice with the second tablespoon of butter and chilli. This brings acidity to the rich pan juices.

Parsley: Add the chopped parsley after turning off the heat to keep its fresh flavour. Serve soon after cooking while the prawns and sauce are hot.

What to serve with them

Bread: Crusty bread is useful for soaking up the garlic butter and lemon juices.

Sides: A fresh salad or another side dish also works well, as the prawns are quick to cook and have a rich, savoury sauce.

Recipe notes & tips

• Have the garlic, lemon juice and parsley ready before you start cooking, as the pan steps move quickly.
• Use a large skillet so the prawns can sit in a single layer.
• Adjust the chilli or omit it to suit your preferred heat level.
• Season with salt and pepper to taste, keeping in mind that the prawns will cook quickly.
• Serve straight away so the prawns stay tender and the butter sauce is warm.

Variations

• Milder version: Leave out the crushed chillies for a garlic-and-lemon finish without the heat.
• More lemon: Add a little extra lemon juice to make the pan sauce brighter.
• Herb swap: Use finely chopped chives instead of parsley for a different fresh finish.
• With bread: Serve with crusty bread to mop up the buttery juices.
• Salad plate: Pair the prawns with a simple salad for a fresh contrast.

Common mistakes to avoid

• Crowding the pan: The prawns may release liquid instead of searing, so use a large skillet.
• Adding garlic too early: It can cook for too long; add it after turning the prawns as directed.
• Overcooking: Prawns can become firm if left in the pan too long; check them after the stated cooking time.
• Skipping the turn: Cook the second side too, adding the garlic at that point for a brief cook.
• Adding parsley over the heat: It can lose its fresh character; stir it through after turning off the heat.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, taking care not to cook the prawns for longer than needed.

Frequently asked questions