Who doesn’t want a massive pile of plump juicy prawns marinated in garlic, grilled till golden, then laced with a lemon garlic butter? My absolute favorite method to prepare prawns!
It’s quick and easy to make, and it never fails to wow.
And what is the critical element that makes such a difference? A dash of white wine provides a tangy note to the dish. A restaurant’s best-kept secret!
This is a fantastic technique to prepare prawns that have been a family favorite for as long as I can recall.
Prawns, garlic, white wine, butter, olive oil, and lemon are the only six ingredients (I get salt and pepper for free). Prawns are excellent on their own, so keep it simple!
The cooking time is only 6 minutes. If you cook the prawns much longer, they will be overcooked;
The recipe asks for a 20-minute marinate, but it’s not required; and It’s always a success. ALWAYS!!
The secret ingredient that makes these prawns so delicious is a drop of white wine!
Garlic Prawns: What You’ll Need
Here’s what you’ll require.
- White wine is the crucial component that makes all the difference.
- This otherwise basic recipe gains richness and depth of flavor with the addition of wine.
- You may use any white wine you have on hand. Although dry white wine is preferred, sweet white wines can work well. Rose and Champagne are also excellent choices.
How to make garlic prawns
Because this is a 6-minute meal, make sure you have all of the ingredients on hand and ready to go!
- If you have time, marinate prawns in olive oil, garlic, and pepper for 20 minutes (otherwise, skip it).
- PRO TIP: Add salt right before cooking to prevent the prawns from losing their juice. This results in less juicy prawns that aren’t as golden.
- Sear in batches to avoid overcrowding the pan. Fewer prawns equal more excellent color, more straightforward handling, and less risk of overcooking. (PRO TIP: We use both butter and oil for searing.) Butter gives the prawns a more significant flavor, but it burns at the high heat necessary to get them golden.)
- When the wine hits the hot pan, it will sizzle and steam, which is a good thing! This indicates it cooked rapidly (less than 30 seconds), which is precisely what we want (quick cook = juicy prawns).
- More butter (optional) is optional, but it will add extra sauce to the plate for a wow effect (shown!) and enough dressing to mop up with bread.
- PRO TIP: Put this last since if you add it before, you’ll wind up deep-frying prawns in butter!
- Lemon is a must-have finishing touch.
- a sprinkling of parsley as a garnish
- Oh, and here’s why I prefer to make a lot of sauce: TO USE WITH BREAD FOR MOPPING UP. All that garlic, along with the prawn fluids, results in the most unbelievably wonderful butter.
- Garlic prawns are pretty simple to prepare, but I have a few pointers to help you succeed every time!
Tips for the BEST Garlic Prawns
- Use a knife to chop the garlic rather than a garlic press. Garlic press = more delicate, more juicy garlic that won’t burn at the high heat used to cook the prawns;
- Fresh is better, but frozen is fantastic these days!
- That is something I would never have said five years ago. However, high-quality frozen prawns are now available. Look for large, plump frozen ones, which function best when used frozen.
- Dry prawns, especially if using frozen prawns that have been thawed. In the little time it takes to cook prawns, wet prawns will not obtain that gorgeous golden sear, and you’ll end up with stewed prawns;
- Cook quickly because overcooked prawns are rubbery and stiff instead of luscious and plump. Cooking time (medium to big) is 3 minutes at most.
- Cook in batches to avoid overcrowding the pan.
Prawns stewed in a crowded pan
- Instead of being seared, we want to sear the meat to get the most flavor. Keep in mind that color equals flavor! So cook half of the prawns, remove them, then cook the remaining half. Cooking fewer prawns is also easier to manage since it allows you to turn them one at a time.
- High heat, big pan — to enable the prawns to cook correctly and sear nicely;
- Use tongs rather than a spatula to flip each prawn separately, rather than to stir them;
- Sear in butter and oil – butter adds flavor, but it burns quickly at high temperatures. To overcome this, we utilize a butter-and-oil combination;
- The wine is going to SIZZLE and STEAM!
- When you pour the wine into the pan, it should be very hot so that it sizzles and evaporates immediately (30 seconds or less). If you cook your prawns in a pool of wine, the charred surface will be lost, resulting in a loss of flavor.
- The 6-minute rule states that this should take no more than 6 minutes to prepare. If you wait any longer, the prawns will most likely be overdone.
- Be generous with lemon! Lemon is a favorite of seafood. I cook garlic prawns with a reasonable amount of lemon, but I always give additional wedges so that guests may serve themselves.
Want a creamy sauce for Garlic Prawns?
Use this recipe for Creamy Garlic Prawns, which includes the same garlic marinated prawns as before, as well as a garlicky, creamy parmesan sauce!
What goes with Garlic Prawns
Crusty bread is required for soaking up the delicious garlic butter sauce. Try one of these for a handmade option (I highly recommend the crusty Artisan bread — it’s a cinch to make!)