Sizzling garlic butter prawns
There are dishes that instantly bring people together, filling the air with laughter, chatter, and the irresistible aroma of something truly delicious cooking. Sizzling garlic butter prawns are one of those dishes. Picture a sun-drenched table set outdoors on a warm summer evening: glasses of chilled white wine clinking, slices of crusty sourdough baguette waiting to soak up every last drop of golden garlic butter, friends leaning in to share a platter of juicy prawns that are just messy enough to make eating with your hands part of the fun.What makes this recipe truly shine is its simplicity. A quick marinade of olive oil, garlic, and Portuguese spice transforms raw prawns into something extraordinary with very little effort. Once they hit the hot pan or grill, they sizzle and sear beautifully, releasing that unmistakable fragrance of garlic mingling with butter and chillies. In just minutes, you’ve created a dish that feels both effortless and indulgent — ideal for entertaining without stress.It’s very important to use raw prawns, not precooked ones. Precooked prawns may seem convenient, but they quickly turn rubbery and tough when heated again, losing their natural sweetness. Raw prawns, on the other hand, cook in just a few minutes and stay tender, juicy, and full of flavour. You’ll also notice the satisfying transformation: prawns change from a muted grey to a vibrant pink as they cook, signalling they’re done to perfection. That beautiful colour contrast adds to the joy of serving them at the table.Part of the magic of sizzling garlic butter prawns is the way they create an atmosphere. Imagine the platter arriving at the centre of the table, steam rising, the garlic butter glistening under the soft glow of candlelight or the golden rays of sunset. People reach in, tearing bread, dipping, tasting, and smiling. It’s food that invites conversation, slows the pace of the evening, and turns an ordinary dinner into a shared experience.Whether you’re hosting a casual summer lunch in the garden, a tapas-style gathering with friends, or a festive family meal, this recipe never fails to impress. The prawns are the star, but the buttery sauce, the hit of chilli, the brightness of fresh parsley, and the rustic bread to mop it all up create the complete picture of Mediterranean-inspired deliciousness.Once you’ve made this dish, it’s easy to see why sizzling garlic butter prawns have become a favourite on so many tables. They’re quick, simple, full of bold flavour, and best enjoyed with the people you love. That’s what entertaining should be about — more time at the table, less time in the kitchen, and a meal that everyone remembers long after the last prawn has disappeared.
Ingredients
- Marinade:
- 360 g RAW prawns headless, shell-on, deveined
- 1-2 tsp Portuguese-style chicken spice
- 1-2 Tbsp olive oil
- 6 garlic cloves, minced, divided (half for marinate and half to toss the prawns in at the end)
- Cooking:
- 60 g butter
- 2 chillies (dried or fresh), seed removed and finely chopped
- 10 g flat leave parsley, finely chopped, divided 5g:5g
Instructions
- Marinate the prawns In a freezer bag, combine olive oil, Portuguese chicken spice, half the garlic, and the prawns. Squish the bag gently until every prawn is well coated in the marinade. Leave at room temperature for up to 2 hours, or refrigerate if marinating for longer (up to 8 hours).
- Prepare the garlic butterJust before cooking, melt the butter in a pan with the chillies, half the parsley, and ½ teaspoon of salt to create a fragrant garlic-chilli butter.
- Cook the prawnsGrill or fry the prawns in a single layer for 3–4 minutes per side (depending on the size of your prawns). Do not overcrowd the pan. The prawns are done when they change from grey to pink and the flesh turns white but is no longer translucent.
- Coat in garlic butterTransfer the cooked prawns straight into the garlic-chilli butter pan while you finish the rest. Once all prawns are cooked, return the pan to the stove and cook together for 2–3 minutes, stirring carefully so the prawns get evenly coated.
- Finish and serveSprinkle the remaining parsley over the sizzling garlic butter prawns and serve immediately with crusty sourdough baguette. Eat with your hands—it’s a little messy, but absolutely delicious.
Notes
You can adjust the amount of chilli to your own preference.
A squeeze of lemon juice over the top adds some freshness.