Garlicky Prawns

    40 min

    Prawns are dredged in seasoned flour, pan-fried and grilled with a brandy and white wine garlic sauce. The resulting dish is lipsmackingly good. Serve with rice, pasta or potatoes.

    291 people made this

    Serves: 4 

    • 60g plain flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 675g fresh prawns, shelled and deveined
    • 125ml olive oil
    • 4 cloves garlic, finely chopped
    • 1 shallot, chopped
    • 30g fresh parsley, finely chopped
    • 1/2 teaspoon dried oregano, crushed
    • 2 tablespoons white wine
    • 2 tablespoons brandy

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge prawns in flour mixture.
    2. In a large frying pan, saute prawns in olive oil for 5 minutes over high heat. Toss prawns often to prevent burning. Transfer prawns with a slotted spoon to a serving dish, leaving the oil in the pan.
    3. In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the prawns. Return pan to the heat. Preheat the grill for medium heat.
    4. Pour the wine and brandy into the frying pan and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the frying pan; pour over prawns.
    5. Place the serving dish of prawns under preheated grill for about 2 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (255)


    This was absolutely the best shrimp scampi ever! it was simple, yet fantastic! If you follow the recipe its great. I threw some feta cheese on top of the shrimp before broiling it. You shouldn't rate the recipe based on your experience with it after changing the recipe. Its unfair for those who haven't tried it yet to consider it with a bad rating based on your recipe instead of the original one.  -  18 Nov 2005  (Review from Allrecipes US | Canada)


    Great recipe for scampi. Tossed the brandy/wine mixture with some angel hair pasta, parmesan, red pepper flakes and poured the olive oil/shrimp over the top. It turned out great! The key with the shrimp is to fully butterfly them, dry them out using a paper towel, flour them and refrigerate before sauteing. Good luck and happy eating  -  23 Sep 2002  (Review from Allrecipes US | Canada)


    This wasn't bad but I have had better. I added more garlic. I also thought it needed some lemon and maybe a little butter. I will not make again.  -  16 Mar 2002  (Review from Allrecipes US | Canada)