Easy garlic prawns

    25 min

    Throw these prawns together at the drop of a hat for an easy, elegant main dish or starter. This dish is full of flavour, and it's all in the technique!

    155 people made this

    Serves: 4 

    • 1 1/2 tablespoons olive oil
    • 450g prawns, peeled
    • salt to taste
    • 6 cloves garlic, very finely chopped
    • 1/4 teaspoon red chilli flakes
    • 3 tablespoons lemon juice
    • 1 tablespoon caper brine
    • 1 1/2 teaspoons cold butter
    • 5 tablespoons chopped flat leaf parsley, divided
    • 1 1/2 tablespoons cold butter

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat olive oil in a heavy frying pan over high heat until very hot. Place prawns in an even layer on the bottom of the pan and cook for 1 minute without stirring.
    2. Season prawns with salt; cook and stir until they begin to turn pink, about 1 minute.
    3. Stir in garlic and red chilli flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter and half the parsley.
    4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and prawns are pink and opaque, about 2 to 3 minutes.
    5. Remove prawns with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
    6. Serve prawns topped with the pan sauce. Garnish with remaining parsley.

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    Reviews in English (880)


    Absolutely delicious. Almost skipped the caper brine but decided on a last minute trip to the store for it. Absolutely worth it as it adds a certain zing. Company or weeknight - couldn't be better! Be sure to watch the video: it is short and gives helpful instructions.  -  01 May 2012  (Review from Allrecipes US | Canada)


    I love this! I didn't have caper brine, but it still turned out perfect to me. I added some chicken cubes (as I didn't have enough shrimp on hand at the time), cooked first before the shrimp as it needs more time. I served this with pasta for a quick dinner, yum!!  -  10 Apr 2012  (Review from Allrecipes US | Canada)


    So tasty, and so simple. I also did not have caper brine, but used green olive juice instead. Rave reviews all around.  -  29 Apr 2012  (Review from Allrecipes US | Canada)