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Home Prawns/Shrimp

Garlic Prawns (Shrimp)

By:Nagi
Published:13 Mar '20Updated:28 Sep '20
105 Comments
Recipe v Video v Dozer v

Garlic Prawns – who feels like a big pile of plump juicy prawns marinated in garlic, seared until golden and laced with a lemon garlic butter?? Hands down, my favourite way to cook prawns!

Quick and easy, never fails to impress. And the secret ingredient that makes all the difference? A splash of white wine which adds an extra edge of flavour. Restaurant secret!

Fork picking up Garlic Prawns

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!

Pan filled with freshly cooked Garlic Prawns

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!

What goes in Garlic marinade for Garlic Prawns - garlic, olive oil, salt and pepper

Garlic marinade for Garlic Prawns

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!

How to make Garlic Prawns

  1. Marinate prawns in olive oil, garlic and pepper for just 20 minutes, if you have time (otherwise skip it). PRO TIP: Add salt just before cooking so it doesn’t draw juice out of the prawns = less juicy prawns and not as golden!
  2. Sear in batches – don’t crowd the pan! Less prawns = better colour = easier to handle = won’t overcook. (PRO TIP: We use butter AND oil for searing. Butter = better flavour, but if you only use butter, it burns at the high heat required to make prawns golden)
  3. 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)
  4. More butter (optional) – this is optional, it will create extra sauce for wow factor when you plate it up (pictured!) and provides plenty of sauce for mopping up with bread. PRO TIP: This is added at the end because if you add it at the start, you end up deep frying prawns in butter!
  5. Lemon – an essential finishing touch;
  6. Parsley – a little sprinkle for garnish!

Drizzling lemon garlic butter

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!)

Dunking crusty bread into lemon garlic butter served with Garlic Prawns

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;
  • Sear in butter + oil – butter provides flavour, but butter burns at high heat. To counteract this, we use a combo of butter + oil here;
  • 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!

Plate of freshly cooked Garlic Prawns, ready to be served

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!):

Close up of crispy crust of world's easiest yeast bread
World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread
Close up of sandwich bread without yeast
Sandwich Bread WITHOUT yeast
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
Soft No Knead Dinner Rolls
Close up of slice of Irish Soda Bread (no yeast bread)
World’s best No Yeast Bread – Irish Soda Bread
Close up photo of a stack of Savoury Cheese Muffins
Savoury Cheese Muffins

Round out your meal with some sides – here are some classics for warm summer days:

Close up of Corn Salad with Avocado with a Lime dressing
Corn Salad with Avocado
A classic potato salad made epic by pouring French dressing over the potatoes while cooked so it absorbs the flavour. The BEST potato salad I've ever had! www.recipetineats.com
Potato Salad
Close up of a fork picking up a no mayo Lemon Potato Salad.
Lemon Potato Salad
Close up of juicy Tomato Salad with Basil, ready to be served
Tomato Salad with Basil
Close up of Pasta Salad with Chicken and Sun Dried Tomato
Pasta Salad with Sun Dried Tomatoes
Close up of Amazing Vegetarian Pasta Salad
MARINATED Vegetarian Pasta Salad!
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

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

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Close up drizzling garlic butter over Garlic Prawns

Garlic Prawns (Shrimp!)

Author: Nagi
Prep: 10 mins
Cook: 6 mins
Total: 16 mins
Main, Starter
Western
5 from 26 votes
Servings4
Tap or hover to scale
Print
Recipe video above. Hands down, my favourite way to cook fresh prawns! Simple and fabulous, the 3 tips for top notch garlic prawns is to chop rather than use a mincer for the garlic (it splatters and burns on high heat), only marinate for 20 minutes and the splash of wine gives this a flavour edge as well as stopping the garlic from burning. Serves 2 as a main, 4 as a starter.

Ingredients

Garlic marinade for praws:

  • 500g / 1lb prawns (shrimp) , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
  • 4 garlic cloves , finely chopped (don't use crusher/mincer)
  • 1 tbsp extra virgin olive oil (separated)
  • 1/2 tsp black pepper

Cooking

  • 1/2 tsp salt
  • 1.5 tbsp olive oil
  • 50g / 3.5 tbsp unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)
  • 1/4 cup dry white wine (Note 3)
  • 2 tbsp lemon juice

Serving

  • 2 tbsp parsley, finely chopped (garnish)
  • lemon wedges
  • Bread for mopping!

Instructions

  • Marinade: Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.
  • Salt: Add salt into prawns just before cooking and toss.

Cooking

  • Sear in batches: Heat oil and about 1/3 of the butter in a large heavy based fry pan over high heat. When the butter is melted, add half the prawns - don't crowd the pan.
  • Cook for 1 minute until light golden then turn with tongs. Cook 1 minute then remove onto a plate. Cook the remaining prawns also for 1 minute each side (you shouldn't need more oil).
  • Return first batch of prawns back into pan.
  • 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 remaining butter across pan, add lemon juice. After butter melts, stir for 30 seconds, then remove from stove.
  • Garnish & serve: Transfer to serving plate, sprinkle with parsley and serve with extra lemon wedges. Bread for mopping is essential - try this simple Crusty Artisan Bread!

Recipe Notes:

1. Prawns - if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won't go golden, they will just stew and get watery in the pan. Use paper towels to pat dry.
If using fresh/whole prawns, use 1kg/2lb (peeled weight is about half).
2. Less butter - you can skip the extra butter added at the end to reduce calories. Creates sauce and makes this extra indulgent, but it's super delicious even without.
3. Wine -  A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don't skip it!
If you can't consume alcohol, use chicken or vegetable broth.
4. TIPS:
  • Chop garlic, don't use mincer because it will burn at the high heat
  • Marinading is optional
  • Cook in batches, don't crowd the pan - the prawns will stew rather than sear.
  • 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 stops butter from burning and smoking out your house
  • SALT - you shouldn't need loads because prawns are naturally salty.
Cook on BBQ: See this recipe.
5. HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in "C" shape = perfectly cooked, curled tightly in an "O" shape = overcooked (noooo!!!)
6. Nutrition per serving including ALL the sauce!

Nutrition Information:

Serving: 220gCalories: 311cal (16%)Carbohydrates: 2g (1%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 8g (50%)Cholesterol: 343mg (114%)Sodium: 1267mg (55%)Potassium: 123mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 312IU (6%)Vitamin C: 9mg (11%)Calcium: 190mg (19%)Iron: 3mg (17%)
Keywords: Garlic Prawns, Garlic shrimp
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published May 2017. Updated with better video and photos – because it’s a personal favourite recipe and it deserves the best I can do! 🙂

More prawn recipes

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Asian Chilli Garlic Prawns (Shrimp)
Close up overhead photo of Baked Shrimp with Lemon Garlic Butter Sauce
Crunchy Baked Shrimp in Garlic Butter Sauce (Prawns)
Close up of freshly cooked Crispy Grilled Shrimp with Lemon Garlic Butter Sauce on a plate, ready to be served
Crispy Grilled Shrimp (Prawns) with Lemon Garlic Butter
This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com
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Prawns/Shrimp

Life of Dozer

Even if garlic wasn’t bad for dogs, he still wouldn’t get one. They’re for the homeless man! Shame on you Dozer!!!

A sensational, simple way to cook prawns, these Garlic Prawns are made with garlic, olive oil and a splash of white wine. www.recipetineats.com

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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105 Comments

  1. Kirsty says

    January 15, 2021 at 9:09 pm

    5 stars
    OMG! These are to die for! I’m not a wine drinker (none in the house) so used chicken stock. I also added a small amount of corn flour to thicken the sauce, so yum on top of steak! Thank you x

    Reply
  2. Julie Kimber says

    January 2, 2021 at 10:50 am

    5 stars
    A fabulous / perfect recipe. Thank you, Nagi.

    Reply
  3. Selina Rahman says

    December 23, 2020 at 10:29 pm

    Can I use vinegar instead of wine?

    Reply
    • Nagi says

      December 24, 2020 at 12:12 pm

      No sorry – they will turn sour. Just substitute broth if you don’t want to use wine 🙂 N x

      Reply
      • Selina Rahman says

        January 5, 2021 at 3:36 am

        Okay, thanks

        Reply
  4. Julie says

    November 26, 2020 at 7:15 pm

    5 stars
    Delish Im making these AGAIN tomorrow nite

    Reply
  5. Jo says

    November 10, 2020 at 6:49 pm

    Another winner!

    Reply
  6. Betsy says

    October 30, 2020 at 9:37 am

    This was delicious! I served it over linguini to make it a main dish. I used Vermouth instead of white wine. I also added the zest of a lemon to the marinade. I didn’t have fresh parsley, but I DID have fresh basil – so delicious! Next time I’ll also make the crusty bread! Thank you for such great recipes!

    Reply
  7. Gill says

    September 8, 2020 at 5:24 pm

    5 stars
    Made this for my husband for Father’s Day! He loved it and actually licked the plate😊

    Reply
  8. Morgana says

    September 4, 2020 at 8:39 am

    I love your website. I have tried quite a few of your dishes. They are great.
    Thank you

    Reply
    • Nagi says

      September 4, 2020 at 10:01 am

      That’s great to hear Morgana, thank you so much!! N x

      Reply
  9. Sam says

    August 31, 2020 at 6:13 pm

    5 stars
    Wowee… we had these on steak. They made the scotch taste cheap the prawns were sooo good! Thank you again!
    I also used chicken stock as we didn’t have any wine. Still freaking amazing.

    Reply
  10. Bonnie says

    August 14, 2020 at 3:39 pm

    5 stars
    Hello again Nagi. I made this recipe tonight for dinner. Loved it. Great recipe. The one problem I had was hardly any sauce. I had bread to go with it, but, it enough sauce. What went wrong on my end? I thinking I will have to double up or triple up on the sauce? It’s just my husband and I. Anyway, the flavor was excellent. Just needed more sauce.

    Reply
  11. Ranji says

    July 30, 2020 at 1:52 am

    Thank you ever so much for this easy peasy, incredibly tasty, juicy shrimp recipe….after 40 years of doing shrimp the wrong way…last night’s recipe (yours) after a hard day in the garden was the most perfect meal!

    Reply
    • Nagi says

      July 30, 2020 at 9:09 am

      That’s great to hear Ranji! N x

      Reply
  12. Christopher Bermudez says

    July 27, 2020 at 8:15 am

    thank you so much for all your recipes love them

    Reply
  13. Jodie says

    June 21, 2020 at 8:19 pm

    5 stars
    oh Nagi, this was absolutely delicious. Every single recipe that I have tried of yours, and there have been quite a few now, have been amazing. This one is definitely a keeper!

    Reply
  14. Steve says

    May 19, 2020 at 12:14 am

    5 stars
    Hi Nagi and Dozer,
    This recipe is so delicious, we have just demolished the whole pan with a side of your fabulous easy artisan bread which came out of the oven just before. Thank you so much for you recipes our lives have changed immensely since I found your web site, just had instructions from the boss, we MUST have them once a week, yummy xx

    Reply
  15. Khaledah says

    May 18, 2020 at 10:20 pm

    Hi Nagi what to use alternatives to wine we don’t have wine in my country thanx

    Reply
    • Nagi says

      May 19, 2020 at 7:22 pm

      Hi Khaledah, substitutes are in the recipe notes – N x

      Reply
  16. Felicity says

    May 12, 2020 at 11:06 am

    Hi Nagi, Im nee too your site and I made your garic prawns on Sunday it was such a hit. I came too look for food I can freeze for me husband as he drives and heats his dinners when he gets to his destination. Thank you so much for all the time you put into your site. I dought Ill ever look anywhere else for recipes again. Also loving Dozer and look forward to more of his antics. Sending hugs to you both. 🥩💐

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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