Garlic Prawns (Shrimp!)

Hands down, this is my favourite way to cook prawns! Juicy on the inside, seared with gorgeous garlic flavours and the secret ingredient that makes these Garlic Prawns restaurant standard – a splash of wine which adds an extra edge of flavour.

Jazz up the meal with a side of Curried Basmati Rice Pilaf or Mexican Red Rice – both so tasty you can eat hem straight out of the pot. Or try a Lemon Rice Pilaf!

Garlic Prawns – quick, easy and fabulous

I learned how to make these Garlic Prawns from my brother. It has always been a family favourite – and still is, to this day.

This is a spectacular way to cook prawns. Especially fresh prawns. If you make the effort to peel fresh prawns, there’s no need to get fancy with the cooking. Keep it simple, let the flavour of the prawns shine through. They don’t need much.

All you need is garlic, olive oil, salt and pepper. And the secret ingredient: a splash of white wine while the prawns are cooking. It adds another layer of flavour to the prawns as well as stopping the garlic from burning.

This recipe is super simple but I have a few tips for how to make top notch Garlic Prawns:

• Chop the garlic rather than mince it using a garlic crusher. Minced garlic has a tendency to burn (and splatter) when cooked over very high heat;
• Only marinate for 20 minutes. Prawns have delicate flesh, you’ll overpower them if you marinate for much longer; and
• A splash of wine stops the garlic from burning and gives the flavour a real restaurant-edge. It truly makes all the difference. Use chicken or vegetable broth if you can’t consume alcohol.

Short and simple today, it’s been a busy day and I’m late publishing this recipe. I hope your week is going great! 🙂 – Nagi x

PS I cooked this in a skillet for the video and photos but this is so terrific cooked on BBQ too. That’s how we usually do it for our family get togethers – plus you can make loads in one go!

Try these on the side

• Potato Salad (also see mayo-free creamy yogurt Potato Salad dressing) or a fresh Lemon Potato Salad
• Coleslaw (plus mayo-free creamy yogurt Coleslaw dressing)
• Curried Basmati Rice Pilaf or Mexican Red Rice – both so tasty you can eat hem straight out of the pot
• Lemon Rice Pilaf
• Easy Homemade Flatbread

PS I shared the Corn Salad recipe today as well, extra recipe for today. For this photo, all I did was skewer the prawns and cook them on a grill.

Garlic Prawns
Watch how to make it

Garlic Prawns recipe video! I had to cook the recipe in 1.5 batches because the skillet I use for videos is quite small. Usually I cook it in one large skillet or on a BBQ.

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Garlic Prawns (Shrimp!)

Author: Nagi

Prep: 10 mins

Cook: 5 mins

Total: 15 mins

Main, Starter

5 from 13 votes

Servings2

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Recipe video above. Hands down, my favourite way to cook fresh prawns (shrimp). 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

• 300 g / 10 oz prawns (shrimp) , peeled and deveined, tail on (Note 1)
• 2 garlic cloves , finely chopped (don't use crusher/mincer)
• 2 1/2 tbsp extra virgin olive oil (separated)
• 1/4 cup (60ml) dry white wine (Note 2)
• Salt and pepper
• 1/2 lemon , plus wedges to serve
• Finely chopped parsley , for garnish

Instructions

• Place the prawns, garlic and 1 1/2 tbsp olive oil in a bowl. Use your fingers to toss gently, then set aside for 20 minutes (no longer!).
• Heat the oil in a large skillet over high heat. When you see wisps of smoke, add the prawns (work in batches if needed) and shake pan to spread out in a single layer (don't crowd the pan).
• Cook prawns for 1 minute, turning and tossing.
• Pour wine over the prawns, it will sizzle and bubble. Shake the pan and cook for for around 1 minute until the prawns change from translucent to white/pink and most of the wine is evaporated. (Note 4)
• Sprinkle with salt and pepper (remember prawns are naturally salty), toss.
• Transfer prawns to plate, squeeze over lemon juice, sprinkle with parsley and finish with more olive oil.

Recipe Notes:

1. Fresh prawns is best but this recipe works fine with frozen too. Thaw and pat dry before using. Refer to video for how to peel fresh prawns!

2. 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.

3. Cook in batches if required. 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.

COOKING ON THE BBQ: Fantastic cooked on a smoking BBQ on the flat plate side, not the grill because you can't pour the wine on it! Heat the BBQ until hot and if it's already well oiled from years of use, you won't need extra oil (remember the prawns/shrimp are marinated in oil). When you see wisps of smoke off the BBQ, it's ready! Then just cook per recipe. BBQ is great because you can make loads in one go.

4. 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!!!)

5. Garlic Prawns are shown with a Corn Salad.

6. Nutrition per serving, assuming 2 servings (enough for a main):

Nutrition Information:

Serving: 220gCalories: 363kcal

Keywords: Garlic Prawns

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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!!!

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