Garlic Butter Prawns Recipe

I gotta say, I’m super hyped about my garlic butter prawns because they mix tender shrimp with that rich, garlicky butter vibe and a zesty lemon kick that just totally livens up my day.

I love making garlic butter prawns cause they provide protein from 1 lb of prawns and healthy fats from unsalted butter and olive oil. The lemon juice and parsley add antioxidants while minced garlic and red pepper flakes add a spicy kick.

I think its a tasty and nutritional dish.

Ingredients

Ingredient Quantities

• 1 lb (around 500g) large prawns, cleaned, peeled, and deveined
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lemon
• Fresh flat-leaf parsley, chopped (about 2 tablespoons)

How to Make this

1. Heat up a large skillet over medium heat and add both the olive oil and butter, letting the butter melt completely.

2. Toss in the minced garlic and red pepper flakes and stir for about 1 minute, just until the garlic starts to get soft (but be careful not letting it burn).

3. Put your cleaned, peeled, and deveined prawns into the skillet in a single layer and let them cook undisturbed for about 2 minutes.

4. Flip the prawns and continue to cook for another 2 minutes or so until they turn pink and are not translucent anymore.

5. Season the prawns evenly with salt and freshly ground black pepper to taste while they’re cooking.

6. Once the prawns are nearly done, squeeze the juice from one lemon over the top and give everything a good stir.

7. Remove the skillet from the heat and sprinkle chopped flat-leaf parsley over the dish.

8. Serve immediately while hot, and enjoy your garlic butter prawns with a side of crusty bread or over some pasta.

Equipment Needed

1. A large skillet is needed for cooking the prawns over medium heat.
2. Measuring spoons to accurately measure the butter, olive oil and red pepper flakes.
3. A knife for mincing the garlic and chopping the parsley.
4. A cutting board as a safe surface for chopping garlic and parsley.
5. A spatula or tongs to flip and stir the prawns during cookin.
6. A citrus juicer or a fork to squeeze the lemon juice out.
7. A plate for serving the ready dish.

FAQ

• Q: Can I use frozen prawns instead of fresh ones?
  A: Yes, but its best to defrost them completely and pat them dry before cooking so you dont end up with too much water in the pan.
• Q: What if I dont have red pepper flakes in my pantry?
  A: You can either skip them or use a pinch of cayenne pepper if you like a bit of heat.
• Q: How do I know when the prawns are cooked?
  A: They turn pink and firm up usually in about 2 to 3 minutes on each side, so just keep an eye on them.
• Q: Can I make this dish ahead of time?
  A: Its best served fresh because reheating the prawns can make them tough and lose that garlicky buttery flavor.
• Q: What sides pair well with these garlic butter prawns?
  A: They go real well with some crusty bread or over a bed of pasta; you can also serve it with a simple salad.

Garlic Butter Prawns Recipe Substitutions and Variations

• Instead of large prawns, you can use shrimp which are often easier to find at your local store
• If you dont have unsalted butter, try using ghee or even margarine as a substitute
• Olive oil can be replaced by avocado oil if you want a slightly different flavor profile
• No red pepper flakes? A pinch of cayenne pepper works pretty well too
• If you’re out of lemon juice, a splash of lime juice can give your dish a nice tang

Pro Tips

1. When cookin the garlic, watch it like it’s gonna burn cuz burnt garlic tastes awful nasty, so stir it up and keep an eye on it so it doesnt turn bitter.
2. Make sure your skillet isn’t too crowded with the prawns so they can sear properly. If they’re piled up, they steam and you wont get that nice slight crisp on the edges.
3. Once the prawns are lookin done, take the pan off the heat before you add the lemon juice. That helps lock in the flavours instead of cookin them away.
4. Lastly, always use freshly chopped parsley at the end. It gives the dish a really fresh look and taste that makes the meal pop more than dried herbs would.