Buttered Garlic Prawns
These buttered garlic prawns are my all-time favourite way to cook prawns. They are utterly delicious AND take less than 10 minutes. Imagine plump and juicy prawns bathing in gloriously garlicky butter. So simple, yet so good.
Servings: 4 servings as a side
Ingredients
For the buttered garlic prawns:
- 350 g shelled deveined raw king prawns
- ½ tsp flaky sea salt
- Freshly ground black pepper
- 1 tsp sweet paprika
- ½ lemon juice and zest
- Olive oil
- 80 g unsalted butter
- 4-5 garlic cloves crushed
- 2 tbsp freshly chopped flat leaf parsley from the leaves (use stems below)
- About ½ tsp dried chilli flakes optional
Herby green sauce, to serve (optional):
- Small bunch of parsley stems only
- 1 garlic clove
- 1/2 large red chilli
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
Instructions
- Begin by butterflying the prawns: run a sharp knife down the back of the prawn and gently open out slightly. Don’t worry, it doesn’t have to be perfect - you just want to give them more surface area.
- Pat the prawns dry on some kitchen paper, then add to a bowl. Season with salt and pepper. Sprinkle over the paprika and toss gently to coat. Add a glug of oil and add the zest of 1/2 lemon. Set aside.
- For the herby sauce: add all the ingredients to a blender with a good pinch of salt and crack of pepper. Blend until smooth.
- Add the butter to a large non-stick frying pan and set over medium heat (if you don’t have a large enough pan, cook in batches). Swirl until melted and sizzling. Add the garlic and sauté for about a minute, stirring to ensure it doesn’t catch and burn. You don’t want the garlic to take on any colour.
- Add the prawns to the hot butter and cook for a couple of minutes, stirring occasionally, or until they turn pink. Watch closely as you don’t want them to overcook or they will become rubbery.
- Remove from the heat and add the lemon juice, to taste. Sprinkle in the chopped parsley and dried chilli flakes, to taste, then stir to coat.
- Spoon into bowls and serve with your choice of side (see Notes).
Notes
To store: these buttered garlic prawns are best to serve straight away but any leftovers can be stored in an airtight container in the fridge for a day.
To reheat: I would eat the leftover prawns cold (well, room temp - remove from fridge 20-30 minutes before eating) as then you avoid overcooking when reheating.
To freeze: I don’t recommend freezing these buttered garlic prawns as, sadly, the texture changes during defrosting and reheating.
Butterflied prawns: I always recommend butterflying prawns. I think it makes a big difference to the taste and texture as they have more surface area. They don’t have to look perfect and it only takes a few minutes.
Large frying pan: it is really important not to overcrowd the frying pan or the buttered garlic prawns will stew and not sear (and searing gives the best flavour). If your pan isn’t big enough, simply cook in batches.
Paprika: I use sweet paprika in this buttered garlic prawns recipe as it has a subtly sweet, mild flavour. However, it is also delicious with smoked paprika if you prefer a smokier flavour.
White wine: you can add a splash of white wine to the hot pan about 1 minute after adding the prawns. It will steam and bubble off, infusing the prawns with extra flavour.
Serving suggestions: the buttered garlic prawns are delicious as part of a mezze/tapas spread or with a side as a main meal. You want something that will soak up all the delicious garlicky, buttery juices. Fluffy rice or good quality warm crusty bread is ideal. Alternatively, toss through pasta.