Garlic Prawns – who feels like a big pile of plump juicy prawns laced with lemon garlic butter?? Hands down, my favourite way to cook prawns! Quick and easy, never fails to impress. The secret ingredient? A splash of white wine. It makes all the difference.
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Garlic Prawns
This is a spectacular way to cook prawns that’s been a family favourite for as long as I can remember.
Just 6 ingredients – prawns, garlic, white wine, butter, olive oil and lemon (I get salt and pepper for free). Prawns are delicious plain, so simple is best!
Quick to cook – just 6 minutes. Any longer and you’ve over cooked the prawns 😭;
Though the recipe calls for a 20 minute marinade, it’s optional; and
It’s always a hit. ALWAYS!!
A splash of white wine is the secret ingredient that makes these prawns amazing!
What you need for Garlic Prawns
Here’s what you need. The key ingredient here that makes all the difference is white wine. Wine adds complexity and depth of flavour to this otherwise simple dish.
Use any white wine you have. Dry white wine is best but even sweet ones work great. Rose and Champagne are also terrific!
How to make garlic prawns
This is a 6 minute recipe so make sure you have all the ingredients on hand, ready to throw into the skillet!
Marinate prawns with 1 tablespoon of the olive oil, salt and pepper for just 20 minutes, if you have time (otherwise skip it). Don’t marinate for longer as the salt will draw too much moisture out of the delicate prawn flesh and make them watery.
No garlic – I used to marinade the prawns with the garlic assuming it would infuse the flesh with garlic flavour. But actually, it doesn’t. Not with such a short marinating time. But you do end up with little burnt bits of garlic!
So these days, I add the garlic partway through cooking the prawns so it doesn’t burn. Better result, better garlic flavour!
Sear in batches – Heat 1 tablespoon of olive oil in a large non stick pan over high heat. Place half the prawns in the pan and sear each side for 45 seconds, using tongs to turn individually.
Remove the first batch onto a plate then sear the remaining prawns for 45 seconds on each side.
TIP: don’t crowd the pan! Less prawns = better colour = easier to handle = won’t overcook.
Garlic – Return the first batch of prawns into the pan then add the garlic and toss for 30 seconds.
Wine – Add the wine, it will sizzle and steam when the wine hits the hot pan which is GOOD! This means it reduced down very quickly (~30 seconds) which is exactly what we want (fast cook = juicy prawns)
Butter – Once the wine has mostly evaporated, add the butter and lemon juice then swirl the pan to make it melt.
Parsley – As soon as the butter has melted, quickly toss through the parsley then transfer the prawns and all the butter sauce onto a plate.
Serve straight away, freshly cooked!
Oh – here’s the reason I like to make extra sauce: FOR MOPPING UP WITH BREAD. All that garlic and the juices from the prawns makes the most outrageously delicious butter.
Some people start fist fights over the prawns. I’ll fight you for the butter!!😂
(PS Use this crusty artisan bread recipe. Pretty sure it’s now been officially crowned as the world’s easiest yeast bread recipe!)
Garlic Prawns are super easy to make, but I do have a few tips to make sure you nail it every single time!
Tips for the BEST Garlic Prawns
CHOP the garlic, don’t use a garlic press. Garlic press = finer garlic that’s also juicy which will burn at the high heat we use to cook the prawns;
Fresh is best, but frozen is really great nowadays! 5 years ago, I never would have said that. But nowadays, there are very good quality frozen prawns. Look for big, plump frozen ones – they work best if using frozen;
Dry prawns – especially if using thawed frozen prawns. Wet prawns will not get that lovely golden sear in the short time it takes to cook prawns and you’ll end up with stewed prawns;
Fast cook – overcooked prawns are rubbery and hard, rather than juicy and plump. They take 3 minutes max to cook (medium to large);
Cook in batches – don’t crowd the pan! Crowded pan = stewed prawns rather than seared. We want to sear for maximum flavour. Remember, colour = flavour! So cook half the prawns then remove, then cook the other half. Also, cooking less prawns at a time is easier to handle ie turning them one at a time.
High heat, large pan – to help cook the prawns perfectly and get a nice sear on them;
Use tongs not a spatula – turn each prawn individually, don’t stir them;
Butter + oil – butter provides flavour, but butter burns at high heat. To counteract this, we use a combo of butter + oil here. Oil to sear, then butter for sauce flavour!
Wine will SIZZLE and STEAM! The pan should be super hot when you pour the wine in so it sizzles and evaporates quickly (30 seconds or less). If your prawns simmer in a pool of wine, then you’ll simmer away the seared surface = loss of flavour 😩
6 minute rule – This should take 6 minutes or less to cook. Any longer, and the prawns will probably be overcooked……😩
Be generous with lemon! Seafood loves lemon. I make garlic prawns with a medium amount of lemon in it, but I always serve with extra wedges for people to serve themselves.
Want a creamy sauce for Garlic Prawns?
Use this Creamy Garlic Prawns recipe – same garlic marinated prawns, PLUS a garlicky creamy parmesan sauce!
What goes with Garlic Prawns
Crusty bread for mopping up that tasty garlic butter sauce is essential! For homemade options, try one of these (I especially recommend the crusty Artisan bread – insanely easy recipe!):
Round out your meal with some sides – here are some classics for warm summer days:
Prawns cooked on the BBQ!
Also – BBQ option!! This recipe I’m sharing today is for Garlic Prawns cooked on the stove. For larger get togethers, I tend to do big batches on the BBQ and I make the sauce separately – here’s my Grilled Garlic Prawns/Shrimp with Lemon Garlic Butter.
You will love how crispy you can get the prawns on the barbie! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Garlic Prawns (Shrimp!)
Ingredients
- 500g / 1lb prawns (shrimp) , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
- 1/2 tsp cooking/koshfer salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil (separated)
- 3 tsp finely minced garlic cloves (~ 4 cloves) (use knife, not crusher/mincer)
Garlic butter sauce
- 40g / 3 tbsp unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)
- 1/4 cup chardonnay or other dry white wine (Note 3)
- 1 tbsp lemon juice
- 1 tbsp parsley, finely chopped (garnish)
Serving
- Lemon wedges
- Bread for mopping!
Instructions
- Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl. Gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.
Cooking
- Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn.
- Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
- Return first batch of prawns back into pan.
- Garlic – Add garlic then stir for 30 seconds.
- Add wine – it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates – around 30 seconds.
- Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
- Serve: Transfer the prawns and all the butter sauce onto a serving plate. Serve with extra lemon wedges. Bread for mopping is essential – try this simple Crusty Artisan Bread!
Recipe Notes:
- Chop garlic, don’t use mincer because it will burn at the high heat
- Add garlic partway through cooking, else it will burn and you’ll end up with little bitter bits of burnt garlic.
- Marinading is optional
- Cook in batches, don’t crowd the pan – the prawns will stew rather than sear.
- Use tongs to turn each prawn individually so they cook evenly. Don’t try to toss the prawns with a wooden spoon.
- You don’t get charring on the prawns because of the addition of the wine. It’s what stops the garlic from burning.
- Oil + butter – Sear the prawns in oil to get nice colour on them (butter burns!), then add butter at the end to create the sauce.
- SALT – you shouldn’t need loads because prawns are naturally salty.
Nutrition Information:
Originally published May 2017. Updated with better video and photos in 2020, then recipe process improved when I decided to include this recipe in my cookbook. Because it’s a personal favourite recipe and it deserves the best I can do! 🙂
More prawn recipes
Life of Dozer
Even if garlic wasn’t bad for dogs, he still wouldn’t get one. They’re for someone else!
Hi Nagi,
Another fantastic recipe to try this weekend. Always look forward to what you are going to post next.
Just wondering if you have a yummy meatloaf recipe that you could share, cold weather coming up and have tried to find one with no success. Thanks for sharing!
Hi Lil! Thanks for prompting me, I’ve popped it towards the top of my list of things to share! I have done an Italian meatloaf which I really really love because it is cooked in it’s own sauce. https://promotown.info/italian-meatloaf-with-marinara-sauce/%3C/a%3E%3C/p%3E
If only I saw this yesterday. Cooked up 400g prawns and ended up making my own garlic spice mix. This has been pinned for next time 🙂
I love cooking prawns because they cook so quickly.
AGREED!!! (And I just need someone parked in my kitchen full time peeling them for me 😉 ) N xx
Okay guilty about peeling. I got shelled prawns 😀
I love simple recipes they usually turn out to be the best ones. These prawns look wonderful. Nagi, you have a wonderfully big heart. Such a great thing to bring this yummy food to a homeless man.
Gosh no, it’s the least I can do! He does so much for our community, keeps the dog park clean 🙂 Plus, so much food comes out of this place, it’s great to have an extra taste tester nearby!! N xx
Nagi – you are certain, are you not, that the ‘homeless man’ is really such and not just oh so spoilt by your marvellous dishes for which he does not have to shop, cook or pay . . . . no, no: just kiddin’ and hoping him well! OK: good prawns : my first choice is to sit down, peel ’em as they come with a cold glass of whatever! Yours comes next: an oldie and a goodie as the saying goes! Love that you do use the wine: well, my pan has known the v occasional tad of cognac at the v end . . .
Ha ha ha!!! In all honesty, it is the least I can do. He is a really valuable member of our community, he keeps the dog beach in pristine condition. PS Cognac! I love that idea 🙂 PPS Now I have a vision of you at the table with a huge mound of prawns and a bottle of white wine in an ice bucket…..
Heavens above, Nagi – I would have thought you had that vision some time ago 🙂 !! And will you send my love to the guy who allows your doggies freedom ‘to express themselves’ without the Council raising its eyebrows 🙂 !! [Oh, you forgot the newspaper underneath the pile of prawns – absolutely necessary !!]
greetings from taazameatonline. very nice and simple recipe, we introduced prawns thali based on your simple recipe at taazameatonline. good wishes . taazameatonline team
Hi Nagi, I just love receiving your emails. This looks like another great recipe. Still waiting for the French Onion Dip one though……….thanks x Donna
GAAH! Sorry Donna. Writing it up tonight to publish tomorrow as an extra recipe, sorry! N xx
Hi Nagi, you mention cook until “no longer opaque”. Did you mean cook “untill opaque” as cooked prawns will never be transparent.
Sorry if I sound pedantic but it may confuse some.
kind regards
Terrible, CLUNKY writing by me!!!! I reworded it. Thanks Wayne, appreciate it! N xx
Having a BBQ this weekend with three other couples and this is the perfect recipe to accompany the steaks we are going to grill. Also, for any dinner party, add Nagi recipe of no knead dinner rolls. Everyone is so impressed that you make them from scratch and they are delish. Thanks for sharing. And yes – good on you feeding that homeless man. We all have to have that compassion without judgement. None of us know what gets people to the circumstances they find themselves in. Thanks for sharing
So glad you love those rolls Janet! I’m actually sharing the bread loaf tomorrow using a variation of that dough. Took a crazy number of attempts to get it right by so worth it!! N xx
I LOVE garlic and shrimps! Good separately, but together INSEPERABLE! I noticed you left the prawn tails on during cooking. Why? Also good on ya’ for dong this for the homeless man! That charity is beyond any words I can think of! I very much enjoy learning of your recipes! Keep ’em coming!
Hi Grant! To be honest, I do it because I think it looks prettier and also because people (i.e. ME!) like to pick it up with their hands, tilt head back and EAT!!!! 🙂 N xx
I never use extra virgin olive oil for frying. It burns too easily and becomes bitter very quickly not to mention that a high quality EVOO is much too expensive to waste on frying. Better to use a light olive oil with a higher smoke point that is made for cooking or peanut oil instead. I prefer peanut oil for frying actually.
I have been stir frying shrimp like this for many years and they always turn out great. I usually add a green onion or two for a bit of extra flavor and color to the dish as well. Another way to finish off the dish would be to add a tbsp. of butter and some extra garlic to the pan at the end, after the shrimp have been removed, to collect the remaining flavor and pour it over the shrimp as a nice rich finishing touch. 🙂
Your tips are excellent Robert and I agree. The only reason I use it for this recipe is because it cooks so quickly! And I indulge in good olive oil for this recipe because it’s such a fundamental part of the flavour. Peanut oil is my usual for stir fries where I get that wok SMOKING!!!! Love the addition of green onion, I’ll give that a go next time. And YES to butter – always yes!
Got your notification email while writing a recipe post about prawns…and garlic! What a coincidence! Like the way you explain the doness. C yes O no. Simple but effective. Have a great day!
No way!!! Have you published yours yet?? Drop a link here with a description so my readers can see it too! <3 N xx
Thank you very much Nagi!!! I’ve just published it.
It’s a steamed prawn dish, with lots of garlic and chilli. More to discover when you finish the prawns because there are vermicelli noodles underneath! They absorb all the wonderful flavours.
Here is my link: https://redhousespice.com/steamed-garlic-prawns
Sharing! That looks amazing Wei! N xx
Hi Nagi, This is a great dish for hot weather as it comes together so quickly. Did you post this or one very similar before? This seems so familiar. Your homeless man is truly a very lucky guy!
You have a VERY good memory Dorothy, even I forgot! I posted one as part of a Spanish Tapas spread 🙂 Much more oily though. Our winter cold snap arrived today. 😤
Garlic and shrimp are perfect together and love your tips! I probably marinate my shrimp too long – but no more. And the wine tip is terrific – a must try! Thanks Nagi
The wine makes aaalllllll the difference Tricia, seriously! 🙂 N xx