This Garlic Prawns recipe may be the best way to enjoy shrimp. It’s a quick, healthy main that pairs beautifully with rice, noodles or pasta — and it takes just 15 minutes to prepare.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Garlic Prawns
- Substitutions
- Variations
- How to make Garlic Prawns
- Leftovers
- Recipe FAQs
- More Prawn recipes
- You might also like
- Rate it…
- Garlic Prawns Recipe
Why this recipe works
Lemon garlic butter prawns are an effortless, flavour-packed dish. Juicy prawns tossed in a garlicky, lemony butter sauce create a satisfying meal you can make any night of the week.
Ingredients to make Garlic Prawns
- Peeled & deveined raw prawns — tails optional.
- Salt and black pepper — simple seasoning.
- Extra virgin olive oil — for cooking the prawns.
- Butter — dairy-free works well if preferred.
- Garlic cloves — minced and central to the flavour.
- Vegetable stock — helps create a light, creamy sauce.
- Lemon juice — brightens the dish.
- Parsley — chopped, for garnish.
- Lemon slices — to serve alongside.
See the recipe card below for ingredient quantities.
Substitutions
- Olive oil can be swapped for any neutral oil.
- Vegetable stock may be replaced with chicken or fish stock if preferred.
- Pre-cooked prawns can be used; reduce cooking time accordingly.
- Lemon can be substituted with lime for a different citrus note.
Variations
- Spicy: Add chilli flakes for a Gambas al Ajillo–style dish, finishing with parsley and a pinch of paprika.
- Deluxe: Stir in sun-dried tomatoes for extra colour and richness. Always finish with a squeeze of lemon.
- Kid friendly: Remove tails for easier eating when serving children.
How to make Garlic Prawns
Step 1: Peel and devein the prawns if needed. Keep tails on or off as you prefer. Put them in a bowl and season with salt and pepper.
Step 2: Heat olive oil in a large skillet and add the seasoned prawns. Cook about 1 minute per side, until pink. Remove with tongs and set aside on paper towel.
Step 3: Wipe the skillet clean, then add the butter. When melted, add minced garlic and cook briefly (about 30 seconds) until fragrant.
Step 4: Pour in the vegetable stock and lemon juice. Simmer until the liquid reduces by about three-quarters and forms a light, silky sauce.
Step 5: Return the prawns to the skillet and toss to coat in the sauce. Serve immediately, garnished with chopped parsley and lemon slices.
Hint: You can also cook prawns in the oven, air fryer, or on the barbecue for a summer twist.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a pan or microwave until piping hot.
Recipe FAQs
They’re excellent with a simple salad, crusty bread, or served over rice, noodles or pasta.
They can be — this version is relatively light. Use less butter or swap to a lighter butter alternative to reduce fat.
Yes. This recipe uses vegetable stock instead of wine and works well without alcohol.
More Prawn recipes
- Prawn Curry
- Prawn Linguine
- Prawn Noodles
- Prawn Salad
- Prawn Stir Fry
- Thai Red Prawn Curry
You might also like
Dips/Sauces
Garlic Hummus
Breakfast
Garlic Mushrooms on Toast
Shellfish
Prawn Stir Fry
Dinner
Prawn Noodles
Rate it…
If you try this Garlic Prawns recipe, please leave a star rating and a comment to share how it turned out. Your feedback is always appreciated.
Garlic Prawns
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
Instructions
- Peel and devein prawns if needed. Season with salt and pepper.
- Heat olive oil in a skillet and cook prawns 1 minute per side. Remove and set aside.
- Wipe the pan, add butter and melt. Add garlic and cook for about 30 seconds.
- Add vegetable stock and lemon juice. Simmer until reduced by about ¾ to form a sauce.
- Return prawns to the pan, toss in the sauce, and serve with chopped parsley and lemon slices.
Notes
Step-by-Step Photos: The post includes photos to guide you through the process.
Substitutions & Variations: Refer to the sections above for options.
To Store: Keep in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.
To Freeze: Freeze in an airtight container for up to 3 months. Defrost in the fridge before reheating.
Tip 1: Cook in batches if making a large quantity.
Tip 2: Thaw frozen prawns before cooking.
Tip 3: Avoid overcooking — prawns should curl into a loose C shape and be opaque.
Nutrition
Carbohydrates: 1 g |
Protein: 25 g |
Fat: 11 g |
Saturated Fat: 2 g |
Fiber: 0.04 g |
Sugar: 0.2 g
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