These sizzling garlic prawns are so quick and easy. With butter, spices and of course garlic, they're super tasty and great as a starter or mixed through pasta!
For best results, always weigh ingredients where a weight is provided
Equipment
Baking dish or 12 inch cast iron skillet
Tongs
Instructions
Peel the prawns, leaving the tail intact if you want. With a sharp paring knife, carefully cut a thin slit down the back of each one and remove the digestive tract. Pat the prawns dry with paper towel.
Preheat the broiler / oven-overhead-grill to high with an oven rack set about 5-6 inches below.
In a large oven safe cold frying pan, baking dish or cast iron skillet, combine the prawns, oil, garlic, sea salt flakes, chilli flakes and paprika. Mix well.
Place the dish under the fully heated broiler/ overhead grill for 4 minutes.
Use tongs to turn the prawns and add the cubes of butter. Grill/broil for a further 2-5 minutes or until opaque. The cooking time will depend on the size of the prawns and your cooking vessel. I find a cast iron pan cooks them much quicker than a ceramic baking dish. Both options work fine, it’s just a difference in timing.
Stir in parsley and serve with wedges of lemon and crusty bread.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Which prawns? You’ll always get the best texture from prawns that have the shell still intact or those that have not been frozen. If they are frozen, definitely choose the ones with the shells on and peel them yourself. I know this can seem like extra work but it doesn’t take too long for 20-30 prawns and the texture really is miles apart. Frozen without their shells, prawns will tend to have a crisp or almost crunchy texture after cooking. Peeling them yourself right before cooking, results in prawns with a meaty texture - much nicer.
Garlic: You can use a kitchen tool to mince your garlic or just finely chop it on a chopping board using the cross-chopping method. I love using my garlic mincer - the pieces it creates are still big enough to see and to scoop up with your prawns. Do not use garlic powder. You can use sliced garlic if you like bigger pieces.
Cooking time: The cooking time will depend on a number of factors including the pan or dish you use, how close they are to the grill elements and the size of your prawns.
Want them spicier? Add a full teaspoon chilli flakes or even more to your taste.
These garlic prawns really are not complete without some crusty bread like a really great ciabatta or sourdough. It’s perfect for mopping up that buttery, garlic oil and tastes so good.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.