Garlic butter prawns
Coastal
Garlic butter prawns
Prawns in a hot pan with butter, garlic, and lemon. Dinner in twenty minutes.
Before you cook
Prawns in garlic and butter is a pan dish from the Spanish and Italian coast, and a weeknight in Australia once the prawns are peeled. They take almost no time. The moment they turn opaque, they are done. Longer and they toughen.
- Serves
- 2
- Time
- 20 min
- Level
- Easy
- Energy
- 430kcal
- Seafood
- Quick
- One-pan
- Gluten-free
Contains dairy and shellfish.
Equipment
- Wide frying pan
- Tongs
- Grater
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1799 kJ
- 430 kcal
- Protein
- 42 g
- Fat
- 26 g
- Carbohydrate
- 4 g
- Sugars
- 1 g
- Fibre
- 0.5 g
- Salt
- 1.1 g
- Sodium
- 440 mg
This batch, 2 servings, is about 3598 kJ (860 kcal), with 2 g sugars and 2.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Pat the prawns dry and season them with a pinch of salt.
- 02
Put the butter and oil in a wide frying pan over medium-high heat. When the butter foams, add the garlic and chilli and stir for about 30 seconds, until fragrant.
- 03
Add the prawns in one layer. Cook for 1 to 2 minutes on each side, until they are pink and just opaque.
- 04
Take the pan off the heat. Grate in the lemon zest, squeeze over half the juice, and toss through the parsley.
- 05
Taste, add more lemon or salt if you want, and serve at once.
Times are a guide. If it needs another minute, give it another minute.
To serve
Straight from the pan, with bread to wipe the butter, or a little rice.
Keeping it
Eat them as soon as they are cooked. I would not keep prawns for a work lunch the next day.
Leftovers
- Prawn fried rice, next morning
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Garlic butter prawns
Serves 2 · 20 min
Ingredients
- 400 g raw prawns, peeled
- 40 g butter
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 lemon
- 1 red chilli, thinly sliced
- flat-leaf parsley, a handful, chopped
Method
- Pat the prawns dry and season them with a pinch of salt.
- Put the butter and oil in a wide frying pan over medium-high heat. When the butter foams, add the garlic and chilli and stir for about 30 seconds, until fragrant.
- Add the prawns in one layer. Cook for 1 to 2 minutes on each side, until they are pink and just opaque.
- Take the pan off the heat. Grate in the lemon zest, squeeze over half the juice, and toss through the parsley.
- Taste, add more lemon or salt if you want, and serve at once.
To serve
Straight from the pan, with bread to wipe the butter, or a little rice.
Keeping it
Eat them as soon as they are cooked. I would not keep prawns for a work lunch the next day.