First scene: the sound of gentle sizzling as thin garlic slices hit warm oil, the kitchen filling with a rich buttery smell. These Garlic Prawns (Shrimp) reached their best balance only after my third trial: I dropped the heat just enough to coax a silky gloss on each prawn, while the edges turned a soft rosy hue. Through these tests, I learned when to hit them with lemon so they stay plump and crave-worthy.
Why You’ll Love Garlic Prawns (Shrimp)
- Juicy prawns seared to a tender bite and glistening with garlicky oil
- Fast prep—on the table in under 10 minutes
- Bright notes of fresh lemon and parsley lift every mouthful
- A dish rooted in Mediterranean kitchens, now in your home
A Little Background
On a rainy evening, I whisked in extra garlic only to watch it brown too quickly—lesson learned: moderate heat keeps garlic from burning and turning bitter. This recipe comes from coastal kitchens where shrimp sizzle in olive oil and every home cook treasures its simplicity all year round.
Key Ingredients for Garlic Prawns (Shrimp)
- Raw medium prawns (450g/1lb): Choose fresh or fully thawed for that snappy texture.
- Olive oil (3 tbsp): Use extra virgin for a nutty toasted scent.
- Garlic (5 cloves): Thin slices release fragrant steam; minced overloads the pan.
- Fresh lemon juice (1 tbsp): Brightens each bite—add off-heat to preserve zing.
- Fresh parsley (2 tbsp): Chopped for a vibrant herbal finish.
- Chilli flakes (optional): A pinch for a warm kick without overpowering.
How to Make Garlic Prawns (Shrimp)
- Pat prawns dry with paper towels, then toss in a bowl with 1 tsp salt and ¼ tsp pepper until evenly coated.
- Warm 3 tbsp olive oil in a large frying pan over medium heat. Add garlic and stir for 30 seconds until it releases a nutty aroma and edges just begin to turn pale gold.
- Arrange prawns in a single layer and let them cook undisturbed for 2 minutes, hearing a gentle crackling as the undersides caramelize to rosy-pink.
- Flip each prawn and cook another 2 minutes until the flesh is opaque with a slight spring when pressed. Turn off heat, drizzle 1 tbsp lemon juice, sprinkle 2 tbsp parsley, toss gently and transfer to serving plate.
Pro Tips & Troubleshooting
- Tested tip: Heat oil until it shimmers—not smoking—to avoid burnt garlic.
- If prawns curl too tightly, turn heat down slightly; overheat causes a rubbery texture.
- Swap parsley for cilantro or add a pinch of smoked paprika for a seasonal twist.
- Doubling? Use two pans or cook in batches to maintain even sear.
Storage & Make-Ahead Guide
Cooked prawns keep safely in an airtight container in the fridge for up to 2 days—I tested leftovers on day 3, and they lost that fresh pop. For longer storage, freeze in a single layer on a tray for 1 hour, then transfer to a sealed bag for up to 1 month. Reheat gently in a skillet over low heat (no microwave: it dries them out). Always discard if any off-odor develops.
Serving Suggestions
Pair these Garlic Prawns (Shrimp) with crusty bread to mop up the garlicky juices, or serve atop buttery pasta for a simple seafood supper. They also shine over a bed of mixed greens drizzled with extra lemon oil.
Frequently Asked Questions
- Can I use frozen shrimp for garlic prawns (shrimp)? Yes—thaw fully in the fridge, pat very dry, then follow the same seasoning and cooking steps.
- How do I reheat garlic prawns without drying them out? Warm gently in a skillet with a splash of oil over low heat until just heated through.
- What oil is best for cooking garlic shrimp? Extra virgin olive oil offers a fruitier aroma, but light olive oil or avocado oil also work well at medium heat.
- Why are my garlic shrimp rubbery? Overcooking at high heat squeezes out moisture. Keep the flame moderate and stick to 2 minutes per side.
- How long can you store cooked garlic prawns in the fridge? Up to 2 days in a sealed container; beyond that, quality and safety decline.
- Can I meal prep garlic prawns (shrimp)? Yes—cook prawns and store sauce separately. Reheat prawns and toss with fresh sauce just before serving.
Final Thoughts
These Garlic Prawns (Shrimp) have earned a top spot in my quick-dinner lineup—each batch teaches me new tricks about heat control and seasoning balance. Have fun experimenting, then drop a comment to share your own kitchen wins!
More Recipes You’ll Love
- Garlic Butter Shrimp Pasta – highlights garlic & shrimp in a comforting pasta twist
- Air Fryer Coconut Shrimp – offers a crunchy, tropical contrast to garlicky prawns
- Seafood Fettuccine Alfredo – creamy sauce echoes buttery garlic notes
- Instant Pot Shrimp Alfredo – quick one-pot method for shrimp in rich sauce
Garlic Prawns (Shrimp)
Ingredients
Method
- Pat prawns dry with paper towel. Combine prawns, salt and pepper in a bowl and toss to coat.450 g raw medium prawns, 1 tsp salt, 0.25 tsp black pepper
- Place oil and garlic in a large frying pan over medium heat. Cook for 30 seconds, stirring constantly, until fragrant but not browned.3 tbsp olive oil
- Add prawns in a single layer (do not overcrowd) and cook for 1-2 minutes or until just turning pink on the underside.450 g raw medium prawns
- Flip prawns and cook for another 1-2 minutes or until prawns are bright pink and just cooked through.450 g raw medium prawns
- Remove from heat. Sprinkle with lemon juice and parsley. Toss to coat, then serve.5 cloves garlic, 1 tbsp fresh lemon juice