Garlic Prawns (Shrimp)

By: Nagi



  • ▢500g / 1lb prawns (shrimp) , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
  • ▢4 garlic cloves , finely chopped (don't use crusher/mincer)
  • ▢1 tbsp extra virgin olive oil (separated)
  • ▢1/2 tsp black pepper


  • ▢1/2 tsp salt
  • ▢1.5 tbsp olive oil
  • ▢50g / 3.5 tbsp unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)
  • ▢1/4 cup dry white wine (Note 3)
  • ▢2 tbsp lemon juice


  • ▢2 tbsp parsley, finely chopped (garnish)
  • ▢lemon wedges
  • ▢Bread for mopping!


How to Make

  • Marinade: 

  1. Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.

  • Salt:

  1.  Add salt into prawns just before cooking and toss.


  1. Sear in batches: Heat oil and about 1/3 of the butter in a large heavy based fry pan over high heat. When the butter is melted, add half the prawns - don't crowd the pan.

  2. Cook for 1 minute until light golden then turn with tongs. Cook 1 minute then remove onto a plate. Cook the remaining prawns also for 1 minute each side (you shouldn't need more oil).

  3. Return first batch of prawns back into pan.

  4. Add wine - it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates - around 30 seconds.

  5. Butter & lemon: Scatter remaining butter across pan, add lemon juice. After butter melts, stir for 30 seconds, then remove from stove.

  6. Garnish & serve: Transfer to serving plate, sprinkle with parsley and serve with extra lemon wedges. Bread for mopping is essential.