Garlic Prawns

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5 from 1 vote

Garlic Prawns! Juicy, buttery, and packed with flavour—perfect as a starter or main. Ready in just 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: British

Diet: Gluten Free

Servings:

Author: James Wythe

Ingredients

500 g raw prawns peeled and deveined
Salt and pepper to taste
2 tbsp olive oil
1 tbsp butter I used dairy-free
2 cloves garlic minced
60 ml vegetable stock
1 tbsp lemon juice
Chopped parsley for garnish
Lemon slices/wedges for serving

Metric - US Customary

Instructions

First, peel and devein your prawns if they are not already cleaned. You can leave the tails on if you want to. Place in a bowl and season to taste with salt and pepper.
Heat olive oil in a large skillet. Add your seasoned prawns. Cook the prawns for 1 minute per side. Remove the prawns from the skillet and set aside.
Gently wipe off the skillet and add the butter. Once the butter is melted, add garlic. Cook the garlic for 30 seconds.
Then, add vegetable stock and lemon juice. Simmer until the stock is reduced by ¾, and you have a delicious creamy sauce.
Place back in the prawns and toss to coat with the butter sauce. Serve prawns warm, garnished with chopped parsley and fresh lemon slices.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 2 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.

To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge and reheat in the microwave or in a pan.

Tip 1: If you are cooking a lot of prawns at once, cook them in batches.

Tip 2: If you have frozen shrimp, they will work just fine. Make sure they are thawed first.

Tip 3: Don't overcook the prawns. You want them to be in a loose C shape and not translucent.

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