15-Minute Garlic Butter Prawns

Name: 15-Minute Garlic Butter Prawns
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g prawn (large, peeled and deveined, tail on); 3 tbsp butter (unsalted); 8 pcs garlic (cloves, finely minced); 1 tbsp lemon juice (freshly squeezed); 0.5 tsp red chili flakes; 0.25 tsp salt; 1 pinch black pepper (freshly cracked); 2 tbsp parsley (fresh, finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, plump prawns swimming in a rich, golden garlic butter sauce. A restaurant-style dish ready in just 15 minutes with a handful of pantry staples. Serve with crusty bread or steamed rice to soak up every drop of that buttery, garlicky goodness.

PREP

COOK

10m

SERVES

100 G

195 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gprawn · large, peeled and deveined, tail on3 tbspbutter · unsalted8 pcsgarlic · cloves, finely minced1 tbsplemon juice · freshly squeezed½ tspred chili flakes¼ tspsalt1 pinchblack pepper · freshly cracked2 tbspparsley · fresh, finely chopped

NUTRITION · PER SERVING

195

CALORIES · 100 G

Protein26g · 53%

Carbs3g · 6%

Fat9g · 42%

Fiber0g

Sugar0g

Saturated fat6g

Cholesterol224mg

Sodium364mg

Potassium366mg

Phosphorus301mg

How we calculate →

METHOD · 5 STEPS

prep
Pat the prawns dry and season.
Use paper towels to pat the prawns completely dry — this ensures a good sear. Season with salt and black pepper.
TIPMoisture is the enemy of a good sear. Really press those paper towels in to get the prawns as dry as possible.
saute · ~4 min
Sear the prawns.
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once bubbling, add the prawns in a single layer. Cook for 2 minutes per side until pink and opaque. Transfer to a plate and set aside.
TIPDon't crowd the pan — work in two batches if needed. Overcrowding steams the prawns instead of searing them.
saute · ~1 min
Infuse the garlic butter.
Lower the heat to medium-low. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and chili flakes. Sauté gently for 30 to 45 seconds until the garlic is fragrant and just starting to turn pale gold.
TIPWatch carefully — garlic goes from fragrant to burnt in seconds. Keep the heat low and stir constantly.
mix · ~1 min
Return prawns to the pan and toss.
Add the seared prawns back to the skillet along with the lemon juice. Toss everything together rapidly for 1 minute, ensuring the prawns are well coated in the garlic butter sauce.
garnish
Garnish with parsley and serve immediately.
Remove the skillet from heat. Sprinkle generously with fresh chopped parsley. Spoon the pan juices over the prawns and serve straight away with crusty bread or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat prawns bone-dry with paper towels for a proper sear, not a steam.
2
Cook prawns in a single layer; overcrowding drops pan temperature and ruins the crust.
3
Remove prawns before making the garlic butter so they don't overcook.
4
Keep the heat low when sautéing garlic to avoid bitterness from burning.
5
Use cold butter straight from the fridge to better control browning in the skillet.
6
Taste the sauce before returning prawns and adjust salt and lemon to your liking.

RECIPE VARIATIONS