Butter garlic shrimp

The flavour of these prawns when you cook with garlic, butter and a squeeze of lemon is just incredible. Simple, easy and delicious.

4.80 from 15 votes

Print Pin Save

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: people

Calories: 280kcal

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

1. The preparation time of this recipe does not account for deveining of prawns. If you wish to devein, add about 10 minutes to the prep time.

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.

2. Prawn cooking time is dependent on size. Medium-sized prawns take 3 - 4 minutes, large prawns 5 - 7 minutes.

Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

Nutrition