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Home Prawns/Shrimp

Garlic Prawns (Shrimp)

By:Nagi
Published:13 Mar '20Updated:10 Oct '22
171 Comments
Recipe v Video v Dozer v

Garlic Prawns – who feels like a big pile of plump juicy prawns laced with lemon garlic butter?? Hands down, my favourite way to cook prawns! Quick and easy, never fails to impress. The secret ingredient? A splash of white wine. It makes all the difference.

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Fork picking up Garlic Prawns

Garlic Prawns

This is a spectacular way to cook prawns that’s been a family favourite for as long as I can remember.

  • Just 6 ingredients – prawns, garlic, white wine, butter, olive oil and lemon (I get salt and pepper for free). Prawns are delicious plain, so simple is best!

  • Quick to cook – just 6 minutes. Any longer and you’ve over cooked the prawns 😭;

  • Though the recipe calls for a 20 minute marinade, it’s optional; and

  • It’s always a hit. ALWAYS!!

A splash of white wine is the secret ingredient that makes these prawns amazing!

Pan filled with freshly cooked Garlic Prawns

What you need for Garlic Prawns

Here’s what you need. The key ingredient here that makes all the difference is white wine. Wine adds complexity and depth of flavour to this otherwise simple dish.

Use any white wine you have. Dry white wine is best but even sweet ones work great. Rose and Champagne are also terrific!

What goes in Garlic marinade for Garlic Prawns - garlic, olive oil, salt and pepper

How to make garlic prawns

This is a 6 minute recipe so make sure you have all the ingredients on hand, ready to throw into the skillet!

  1. Marinate prawns with 1 tablespoon of the olive oil, salt and pepper for just 20 minutes, if you have time (otherwise skip it). Don’t marinate for longer as the salt will draw too much moisture out of the delicate prawn flesh and make them watery.

    No garlic – I used to marinade the prawns with the garlic assuming it would infuse the flesh with garlic flavour. But actually, it doesn’t. Not with such a short marinating time. But you do end up with little burnt bits of garlic!

    So these days, I add the garlic partway through cooking the prawns so it doesn’t burn. Better result, better garlic flavour!

  2. Sear in batches – Heat 1 tablespoon of olive oil in a large non stick pan over high heat. Place half the prawns in the pan and sear each side for 45 seconds, using tongs to turn individually.

    Remove the first batch onto a plate then sear the remaining prawns for 45 seconds on each side.

    TIP: don’t crowd the pan! Less prawns = better colour = easier to handle = won’t overcook.

  3. Garlic – Return the first batch of prawns into the pan then add the garlic and toss for 30 seconds.

    Wine – Add the wine, it will sizzle and steam when the wine hits the hot pan which is GOOD! This means it reduced down very quickly (~30 seconds) which is exactly what we want (fast cook = juicy prawns)

  4. Butter – Once the wine has mostly evaporated, add the butter and lemon juice then swirl the pan to make it melt.

  5. Parsley – As soon as the butter has melted, quickly toss through the parsley then transfer the prawns and all the butter sauce onto a plate.

  6. Serve straight away, freshly cooked!

Drizzling lemon garlic butter

Oh – here’s the reason I like to make extra sauce: FOR MOPPING UP WITH BREAD. All that garlic and the juices from the prawns makes the most outrageously delicious butter.

Some people start fist fights over the prawns. I’ll fight you for the butter!!😂

(PS Use this crusty artisan bread recipe. Pretty sure it’s now been officially crowned as the world’s easiest yeast bread recipe!)

Dunking crusty bread into lemon garlic butter served with Garlic Prawns

Garlic Prawns are super easy to make, but I do have a few tips to make sure you nail it every single time!

Tips for the BEST Garlic Prawns

  • CHOP the garlic, don’t use a garlic press. Garlic press = finer garlic that’s also juicy which will burn at the high heat we use to cook the prawns;

  • Fresh is best, but frozen is really great nowadays! 5 years ago, I never would have said that. But nowadays, there are very good quality frozen prawns. Look for big, plump frozen ones – they work best if using frozen;

  • Dry prawns – especially if using thawed frozen prawns. Wet prawns will not get that lovely golden sear in the short time it takes to cook prawns and you’ll end up with stewed prawns;

  • Fast cook – overcooked prawns are rubbery and hard, rather than juicy and plump. They take 3 minutes max to cook (medium to large);

  • Cook in batches – don’t crowd the pan! Crowded pan = stewed prawns rather than seared. We want to sear for maximum flavour. Remember, colour = flavour! So cook half the prawns then remove, then cook the other half. Also, cooking less prawns at a time is easier to handle ie turning them one at a time.

  • High heat, large pan – to help cook the prawns perfectly and get a nice sear on them;

  • Use tongs not a spatula – turn each prawn individually, don’t stir them;

  • Butter + oil – butter provides flavour, but butter burns at high heat. To counteract this, we use a combo of butter + oil here. Oil to sear, then butter for sauce flavour!

  • Wine will SIZZLE and STEAM! The pan should be super hot when you pour the wine in so it sizzles and evaporates quickly (30 seconds or less). If your prawns simmer in a pool of wine, then you’ll simmer away the seared surface = loss of flavour 😩

  • 6 minute rule – This should take 6 minutes or less to cook. Any longer, and the prawns will probably be overcooked……😩

  • Be generous with lemon! Seafood loves lemon. I make garlic prawns with a medium amount of lemon in it, but I always serve with extra wedges for people to serve themselves.

Want a creamy sauce for Garlic Prawns?

Use this Creamy Garlic Prawns recipe – same garlic marinated prawns, PLUS a garlicky creamy parmesan sauce!

Plate of freshly cooked Garlic Prawns, ready to be served

What goes with Garlic Prawns

Crusty bread for mopping up that tasty garlic butter sauce is essential! For homemade options, try one of these (I especially recommend the crusty Artisan bread – insanely easy recipe!):

Close up of crispy crust of world's easiest yeast bread
World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread
Close up of sandwich bread without yeast
Sandwich Bread WITHOUT yeast
These No Knead Dinner Rolls are like magic! Astonishingly easy, no stand mixer, just mix the ingredients in a bowl! recipetineats.com
Soft No Knead Dinner Rolls
Close up of slice of Irish Soda Bread (no yeast bread)
World’s best No Yeast Bread – Irish Soda Bread
Close up photo of a stack of Savoury Cheese Muffins
Savoury Cheese Muffins

Round out your meal with some sides – here are some classics for warm summer days:

Close up of Corn Salad with Avocado with a Lime dressing
Corn Salad with Avocado
Bowl of freshly made potato salad
The Best Potato Salad
Close up of a fork picking up a no mayo Lemon Potato Salad.
Lemon Potato Salad
Close up of juicy Tomato Salad with Basil, ready to be served
Cherry Tomato Salad with Basil
Close up of Pasta Salad with Chicken and Sun Dried Tomato
Pasta Salad with Sun Dried Tomatoes
Close up of Amazing Vegetarian Pasta Salad
MARINATED Vegetarian Pasta Salad!
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

Prawns cooked on the BBQ!

Also – BBQ option!! This recipe I’m sharing today is for Garlic Prawns cooked on the stove. For larger get togethers, I tend to do big batches on the BBQ and I make the sauce separately – here’s my Grilled Garlic Prawns/Shrimp with Lemon Garlic Butter.

You will love how crispy you can get the prawns on the barbie! – Nagi x


Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up drizzling garlic butter over Garlic Prawns

Garlic Prawns (Shrimp!)

Author: Nagi
Prep: 10 minutes mins
Cook: 6 minutes mins
Total: 16 minutes mins
Main, Starter
Western
4.97 from 61 votes
Servings4
Tap or hover to scale
Print
  • 99
Recipe video above. Hands down, my favourite way to cook fresh prawns! Simple and fabulous, the 3 tips for top notch garlic prawns is to chop rather than use a mincer for the garlic (it splatters and burns on high heat), add the garlic partway through cooking (else it burns), and a splash of wine gives this a flavour edge as well as stopping the garlic from burning.
Serves 2 – 3 as a main, 4 – 5 as a starter.

Ingredients

  • 500g / 1lb prawns (shrimp) , peeled and deveined, tail on (unpeeled weight 1kg/2lb, Note 1)
  • 1/2 tsp cooking/koshfer salt
  • 1/2 tsp black pepper
  • 3 tbsp extra virgin olive oil (separated)
  • 3 tsp finely minced garlic cloves (~ 4 cloves) (use knife, not crusher/mincer)

Garlic butter sauce

  • 40g / 3 tbsp unsalted butter , cut into 1.5cm / 1/2" cubes (Note 2)
  • 1/4 cup chardonnay or other dry white wine (Note 3)
  • 1 tbsp lemon juice
  • 1 tbsp parsley, finely chopped (garnish)

Serving

  • Lemon wedges
  • Bread for mopping!

Instructions

  • Marinade: Place the prawns, 1 tablespoon olive oil and pepper in bowl. Gently toss then set aside for 20 minutes (no longer else the prawns will sweat from the salt),.

Cooking

  • Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn.
  • Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.
  • Return first batch of prawns back into pan.
  • Garlic – Add garlic then stir for 30 seconds.
  • Add wine – it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates – around 30 seconds.
  • Butter & lemon: Scatter butter across pan, add lemon juice. Swirl butter around the pan until it melts, then toss through the parsley.
  • Serve: Transfer the prawns and all the butter sauce onto a serving plate. Serve with extra lemon wedges. Bread for mopping is essential – try this simple Crusty Artisan Bread!

Recipe Notes:

1. Prawns – if using frozen, thaw and drain well to remove excess moisture otherwise the prawns won’t go golden, they will just stew and get watery in the pan. Use paper towels to pat dry.
If using fresh/whole prawns, use 1kg/2lb (peeled weight is about half).
2. Less butter – you can halve the butter to reduce calories if you want. This amount creates plenty of tasty sauce and makes this extra indulgent, but it’s super delicious even without.
3. Wine –  A dry white wine is best. Wine adds an edge to the flavour that takes this up a notch, so don’t skip it!
If you can’t consume alcohol, use low-sodium chicken or vegetable broth.
4. TIPS:
  • Chop garlic, don’t use mincer because it will burn at the high heat
  • Add garlic partway through cooking, else it will burn and you’ll end up with little bitter bits of burnt garlic.
  • Marinading is optional
  • Cook in batches, don’t crowd the pan – the prawns will stew rather than sear.
  • Use tongs to turn each prawn individually so they cook evenly. Don’t try to toss the prawns with a wooden spoon.
  • You don’t get charring on the prawns because of the addition of the wine. It’s what stops the garlic from burning.
  • Oil + butter – Sear the prawns in oil to get nice colour on them (butter burns!), then add butter at the end to create the sauce. 
  • SALT – you shouldn’t need loads because prawns are naturally salty.
Cook on BBQ: See this recipe.
5. HOW TO TELL A PRAWN IS COOKED: Prawn hangs straight = raw, curled in “C” shape = perfectly cooked, curled tightly in an “O” shape = overcooked (noooo!!!)
6. Nutrition per serving including ALL the sauce!

Nutrition Information:

Serving: 220gCalories: 311cal (16%)Carbohydrates: 2g (1%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 8g (50%)Cholesterol: 343mg (114%)Sodium: 1267mg (55%)Potassium: 123mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 312IU (6%)Vitamin C: 9mg (11%)Calcium: 190mg (19%)Iron: 3mg (17%)
Keywords: Garlic Prawns, Garlic shrimp
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published May 2017. Updated with better video and photos in 2020, then recipe process improved when I decided to include this recipe in my cookbook. Because it’s a personal favourite recipe and it deserves the best I can do! 🙂

More prawn recipes

Close up of Asian Chilli Garlic Prawns served over rice with a quick Asian cucumber side salad
Asian Chilli Garlic Prawns (Shrimp)
Close up overhead photo of Baked Shrimp with Lemon Garlic Butter Sauce
Crunchy Baked Shrimp in Garlic Butter Sauce (Prawns)
Close up of freshly cooked Crispy Grilled Shrimp with Lemon Garlic Butter Sauce on a plate, ready to be served
Crispy Grilled Shrimp (Prawns) with Lemon Garlic Butter
This Creamy Garlic Prawn Pasta is for all those nights when nothing but a creamy pasta will do. recipetineats.com
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Prawns/Shrimp

Life of Dozer

Even if garlic wasn’t bad for dogs, he still wouldn’t get one. They’re for someone else!

A sensational, simple way to cook prawns, these Garlic Prawns are made with garlic, olive oil and a splash of white wine. www.recipetineats.com
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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171 Comments

  1. Ross says

    December 2, 2023 at 7:48 pm

    5 stars
    Amazing. Putting the garlic in half way through is so much better than what i used to do!

    Reply
  2. Ziggy says

    August 31, 2023 at 7:03 pm

    Where does the salt go in?

    Could you use verjuice instead of wine, adjusting the lemon juice accordingly?

    Reply
  3. Margaret says

    August 16, 2023 at 9:56 pm

    I am a terrible cook .. this recipe is just so easy, delicious and for me , successful .. have made iit a number of times now .. thank you. M

    Reply
  4. Brian Lee says

    August 4, 2023 at 12:33 pm

    This is an updated version of the beaut garlic prawns I’ve been cooking forever and sounds a massive improvement for many reasons, all well explained. Guess what I’m having for dinner tonight!

    Reply
  5. Jill says

    July 23, 2023 at 10:25 pm

    Wow I just did your garlic and white wine prawns fantastic

    Reply
  6. Julie says

    June 23, 2023 at 8:01 pm

    5 stars
    I’ve never made Garlic Prawns before, only had them in restaurants. This. Was. The. Best! Thanks Nagi for yet another great, easy recipe. 🙂 <3

    Reply
  7. Jasmine says

    June 12, 2023 at 8:51 am

    5 stars
    Splashed out on some big fancy shell-on prawns and really wanted to get the cooking right. The tips on this recipe were invaluable. Best we’d ever eaten – thank you!

    Reply
  8. Leslie Falla says

    June 4, 2023 at 8:07 am

    4 stars
    Tasted great but the huge splatter caused by adding the wine to sizzling hot pan took ages to clean up. Never again! I’ll try adding wine when cooler.

    Reply
    • Trena Oboh says

      August 14, 2023 at 6:35 am

      Tasted amazing really recommend. I did add some my own seasonings to marinate however

      Reply
  9. Jeanette says

    May 9, 2023 at 3:34 am

    5 stars
    Super easy, looks and smells delicious. Hubby and son have access to my copy of your book and take turns to choose a recipe for their dinners. Top marks for tonight’s meal, top marks for recipe. Thank you Nagi, with your recipes, I now enjoy being back in the kitchen feeding my family.

    Reply
  10. Angela Bennett says

    April 17, 2023 at 2:20 pm

    5 stars
    Hello Nagi,

    I am wondering if I might be able to sub Chinese cooking wine for the dry white wine, or if it would give the sauce too sharp a flavour?

    Reply
  11. Donna says

    April 8, 2023 at 7:29 pm

    5 stars
    OMG, my hubby and I just cooked this dish! It was amazingly delicious & so easy to cook. It’s by far the easiest & best recipe we’ve used for garlic prawns. Thanks Nagi for another amazing recipe from your cook book. Wishing you & all your lovely fans a lovely Easter. 🙂

    Reply
  12. Simon says

    March 25, 2023 at 1:43 am

    5 stars
    I added the sauce while the prawns cooked. Not per the recipe but still very tasty. The wine I used was a little sweeter than Chardonnay.
    Making the prawns taste about as sweet as lobster.
    My prawns took much longer to get done, They were very large, and six of them weighed .85 lbs (1.5 oz ea.)

    Reply
  13. Amy says

    December 5, 2022 at 10:20 am

    5 stars
    Yum, yum yum! This a different way of making garlic prawns than I usually make and I liked this version better. No issues with garlic burning. Another tasty, practical recipe from Nagi!!

    Reply
  14. Cecil Davies says

    November 20, 2022 at 4:36 pm

    5 stars
    The recipe help me alot now I can make prawns. Thanks to y

    Reply
  15. Ann-Marie Crease says

    November 16, 2022 at 5:18 pm

    Hi Nagi, are you able to make a note regarding cooking time when using cooked prawns. I have trouble buying uncooked where I live. And thanks for your blog and recipes, I love making your recipes. Especially love the tuna mornay, best I’ve ever tasted.

    Reply
  16. Eva Heath says

    November 1, 2022 at 1:06 pm

    5 stars
    SO GOOD!!! I cooked this last night and the instructions and explanations are fantastic.

    We enjoyed theses garlic prawns with steamed greens in ginger honey soy.

    Such a great recipe, I am now an avid follower!

    Reply
  17. rasel says

    October 30, 2022 at 5:35 am

    5 stars
    tasty and easy to make

    Reply
  18. Ann L says

    October 18, 2022 at 7:08 pm

    5 stars
    Made this for dinner tonight w/ your recipe for potato stacks (which I make weekly btw, thanks!) and holy moly what a delicious, easy, and quick dinner that was!! It was a huge hit in my house tonight, THANK YOU AGAIN!!

    Reply
  19. Klaudia says

    September 25, 2022 at 7:51 am

    5 stars
    The easiest and the best recipe for garlic shrimp! The recipe includes so many tips which helped to achieve the perfect shrimps! Thank you for this awesome recipe, love your blog!

    Reply
  20. Jean Evans says

    September 3, 2022 at 8:41 pm

    5 stars
    OMG so tasty and easy to make

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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