This is my absolute favourite way of eating prawns! The combination of garlic, butter and a squeeze of lemon is just incredible. This butter garlic prawns (shrimp) recipe is simple, easy and super quick to make!
Can't get enough of prawns? Try my other easy 15-minute prawn recipes including Garlic Prawn Pasta and Prawn Fried Rice. My popular light and silky Creamy Prawn Pasta is one not to be missed!
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Cooking prawns in shell with heads on
I love cooking unpeeled prawns as they come out juicier, plumper and more flavourful compared to peeled prawns.
The skins (shells) of prawns helps seal in the juices all the whilst allowing the butter garlic sauce to sip into the prawns. The result is just incredible.
Another benefit to cooking prawns with heads on is that the heads are super flavoursome! When eating these prawns, try squashing the prawn heads and sucking the juices out of them. It's truly delicious and a delicacy in many cultures. Prawn heads also make amazing stocks!
Of course, you can use peeled and deveined prawns to make this recipe and the result will still be delicious.
How to devein prawns with the shells on
The first thing to do when cooking with prawns is to give it a quick rinse under the tap and if you've got the patience, devein the prawns.
To devein prawns with the skin on, I like to use the toothpick method. This is how:
- Pick a fleshy spot on the back of a prawn (find a gap in between the shells) slightly more towards the head. It's easier to curl the prawn a little inwards to find it.
- With a toothpick at an angle that's perpendicular to the length of the prawn, pierce through the fleshy spot beneath the vein.
- Gently pull the toothpick upwards, away from the prawn, the vein should pull out.
Note, this method takes a bit of practice as pulling too quickly will break the vein apart and thus nothing will come out. If that happens, find another spot and try again. The key is to gently pull.
Ps. you can get away with not deveining prawns before cooking, however, it just means there's a bit more work to do when eating it!
Ingredients
The ingredients to this butter garlic prawns recipe cannot get any simpler!
How to cook butter garlic prawns
In a large pan on medium-high heat, add minced garlic, olive oil and butter. Once the butter has melted and garlic is fragrant, add the prawns.
Season the prawns well with salt and freshly cracked black pepper.
Then turn the heat up to high and stir fry the prawns for about 3 to 4 minutes.
Then, squeeze in the juice of half a lemon. Mix well and that's it!
Simple, quick and absolutely delicious. For presentation, garnish with finely chopped fresh parsley.
If you like things with a bit of a kick, add in some chopped fresh chilli at the first step with the garlic. Or, add a little paprika for a bit of extra flavour and smokiness/sweetness (depending on the type you use).
Useful tips and tricks
- Prawns cook very quickly. When filming for this recipe, I used medium-sized banana prawns and that took about 3 - 4 minutes to cook. Larger prawns would require a longer cooking time. About 5 - 7 minutes, depending on the size.
- You can tell pawns are cooked when they start to curl up into a loose "C" shape, the flesh is no longer translucent and shells have turned red.
- Do not overcook prawns. The flesh toughens and becomes rubbery. So keep both eyes on your prawns the entire time your cooking!
Good to know (FAQs)
Simply rinse the prawns under cold running tap water and drain well before cooking.
Technically you can but it just won't be a pleasant experience. Particularly of the veins are large as they're filled with sand and grits (being the digestive track after all!)
There are different ways of doing this! If you want to devein the prawns with skin on, scroll above for how-to-steps. To learn how to devein and peel prawns, check out my Creamy Garlic Prawn Pasta recipe for easy step by steps!
It depends and size matters! Generally, for medium-sized prawns, 3 to 4 minutes will do. For large prawns, about 5 to 6 minutes.
Leftovers
Any leftovers can be kept in the fridge for up to 3 days stored in airtight containers. I do not suggest freezing these as most prawns you buy have already been frozen and thawed. In general, never refreeze any kind of meats and seafood.
If you're not sure, ask your fishmonger whether the prawns can be frozen at home (ie, the ones you're about to buy have not been frozen already).
Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you. 🙂
Happy cooking! - Gen
📖 Recipe
Butter garlic shrimp
Ingredients
- 600 g raw, unpeeled prawns medium-sized
- 4 cloves garlic finely chopped
- 3 tablespoon butter
- 1 tablespoon olive oil
- juice of half a lemon about 1 tbsp
- salt & pepper
Instructions
- Give prawns a quick rinse under the tap and drain well. (see note 1)
- In a hot frying pan, on medium-high heat, add garlic, butter and olive oil.
- Once the butter has melted and garlic fragrant, add prawns and season with salt and lots of pepper (for added heat).
- Squeeze in fresh lemon juice and turn the prawns every minute or so for about 3 - 4 minutes. (see note 2)
- Prawns are cooked when they start to curl up (into a loose "C" shape), the flesh turns opaque and shells bright red.
Notes
- Pick a fleshy spot on the back of a prawn (find a gap in between the shells) slightly more towards the head. It's easier to curl the prawn a little inwards to find it.
- With a toothpick at an angle that's perpendicular to the length of the prawn, pierce through the fleshy spot beneath the vein.
- Gently pull the toothpick upwards, away from the prawn, the vein should pull out.
Nutrition
More quick and easy recipes
- Puff pastry 'pizza' - a cheats way of making pizza that's light, flaky and so easy to make!
- Easy garlic prawn pasta - for lovers of prawns and pasta
- Teriyaki chicken - pair it with rice and some Asian greens or add it in rice paper rolls, you'll love it.
Laurye Brownfield
This recipe is just downright delicious. So simple and easy to cook. I think it is going to make the food rotate 2x a month.
I really appreciated the tutorial on deveining the shrimp with the shells on. It was well documented and simple to follow.
Thank you!
Genevieve
Thank you so much Laurye - it really means a lot 🙂