Garlic butter prawns

Ingredients

• 300 g (10 oz)unpeeled raw prawns (shrimp), about 20
• 60 g (2 oz)unsalted butter
• 1–2 tablespoonssunflower oil
• 1 teaspoonfinely minced garlic

Instructions

1. 1

   Cut the prawns

   Using scissors, make a slit along the back of each prawn, starting just behind the head and continuing down to the tail.

2. 2

   Remove the vein

   Use the tip of the scissors to ease out the black vein.

3. 3

   Heat the garlic butter

   Melt the butter in a wok, then add the oil and garlic. Heat until the fat is hot enough for the prawns to sizzle gently when added.

4. 4

   Fry the first batch

   Cook in batches if needed. Pat the prawns dry with kitchen paper, arrange them in a single layer in the wok and fry gently for 3–4 minutes, until they begin to turn pink.

5. 5

   Turn and finish

   Turn the prawns with a spatula and fry for a further 3–4 minutes, until completely pink and cooked through.

6. 6

   Keep them warm

   Move the cooked prawns to a serving dish and keep them warm while you fry any remaining prawns.

What are garlic butter prawns?

Prawns cooked in garlic and butter are a simple seafood dish enjoyed in many places, including South Africa, where seafood is often served as a relaxed meal to share. This version keeps the shells on during cooking, helping the prawns stay juicy as they fry.

The ingredient list is short, so the butter, garlic and prawns do the work. Serve them straight from the pan while the garlic butter is still warm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 21g protein, 1g carbs, 31g fat.

The prawns provide most of the protein, while the butter and sunflower oil account for most of the fat. The prawns contribute very little carbohydrate; serve them with vegetables and a modest portion of bread or another starch to make the plate more balanced.

Why cook them in their shells?

Shell-on prawns take a little more preparation and eating, but the shells help shield the flesh from direct heat. Cutting a slit along the back also gives you access to the vein without peeling the prawns.

Prepare the prawns carefully

Back slit: cut along the back from just behind the head to the tail, taking care not to cut through the prawn.

Vein: use the scissor tip to lift it out. Pat the prawns dry before frying so excess moisture does not interfere with the gentle sizzle.

Get the pan temperature right

Butter and oil: heating them together provides the cooking fat for the prawns, while the garlic flavours it. The fat should be hot enough to sizzle gently, not so fierce that the garlic scorches.

Single layer: leave space around the prawns in the wok. Frying in batches, as needed, helps them cook evenly rather than crowding the pan.

Check for doneness

First side: fry for 3–4 minutes, until the prawns start to turn pink. Turn each one with a spatula, then cook for another 3–4 minutes.

Finish: the prawns should be completely pink and cooked through. Keep to the stated timing, but check the thickest part before serving, as prawn size can vary.

Serve while warm

Move each batch to a serving dish and keep it warm while you cook the rest. These prawns work well as a shared starter or as part of a meal with bread to mop up the garlic butter.

For a more substantial plate, add vegetables or a simple salad alongside them.

Recipe notes & tips

• Use kitchen scissors to make the slit and remove the vein without peeling the prawns.
• Pat the prawns dry before adding them to the wok.
• Arrange the prawns in one layer and cook in batches if the wok is crowded.
• Keep the heat gentle enough that the garlic does not brown too quickly.
• Have the serving dish ready so cooked batches can be kept warm.

Variations

• Add chilli: include a little chilli with the garlic for gentle heat.
• Add lemon: serve with lemon wedges for a sharp contrast to the butter.
• Use parsley: scatter chopped parsley over the cooked prawns before serving.
• Serve with bread: put bread on the table to soak up the garlic butter.
• Make it a meal: serve alongside salad or cooked vegetables.

Common mistakes to avoid

• Skipping the vein: slit the back and remove the black vein before cooking.
• Wet prawns: pat them dry with kitchen paper before they go into the wok.
• Crowding the wok: fry in batches so the prawns can sit in a single layer.
• Scorching the garlic: heat the butter and oil until gently sizzling, rather than letting them get too hot.
• Overcooking: check after the stated 3–4 minutes per side and stop once the prawns are completely pink and cooked through.

How to store

Refrigerate leftover prawns promptly in a covered container and eat within 1–2 days. Reheat gently in a pan until hot throughout, taking care not to cook them for longer than necessary.

Frequently asked questions