Garlic Butter Shrimp (Prawns)
Jun 28, 2025
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These garlic butter shrimp (or prawns as we call them over my way in Australia) are pan fried to perfection and then tossed through a rich garlic butter sauce. As someone who’s completely obsessed with garlic, this is one of my favourite ways to cook seafood. Simple, fast and full of flavour. It’s the kind of dish that feels fancy but comes together in minutes, making it perfect for weeknights or entertaining.
Love cooking with seafood? You will love my scallop pasta with cherry tomatoes and honey garlic butter salmon.
You must all know by now that I am obsessed with garlic and also garlic butter. I love to toss everything through a delicious garlic butter sauce such as my creamy garlic pasta, garlic butter steak bites and even steamed artichokes! And now we are adding shrimp to the mix, pan fried until golden and coated in that garlicky buttery goodness for the ultimate quick and flavour-packed seafood dish.
These garlic butter shrimp come together in just minutes but taste like something you would order at a restaurant. The shrimp are seared until just golden, then tossed through a bubbling mix of butter, fresh garlic, a splash of lemon juice and a pinch of chilli flakes for a little kick. I love serving them with some freshly baked homemade focaccia to soak up all that sauce, or over rice, pasta or even a simple salad for a lighter meal.
Ingredients
This is one of my many dishes that uses just a handful of ingredients but delivers big on flavour.
- Prawns or shrimp: The star of the dish. I like to use raw, peeled prawns with the tail on for extra flavour and a nice presentation. Make sure they are patted dry so they get a beautiful golden sear in the pan. You could also buy whole prawns that you peel yourself as the prawn heads and shell can be tossed through the hot oil for a little extra flavour! Frozen prawns will also work, just defrost them the night before and make sure you pat them dry as they carry with them a little extra moisture.
- Garlic: Freshly minced garlic is key here. It gets gently cooked in the butter until fragrant, adding depth and that signature aroma we all know and love. You could also use my garlic confit if you have a jar on hand!
- Butter and lemon: The butter creates a rich, silky sauce while the lemon cuts through with just enough brightness to balance the dish. Together, they coat the prawns in the most irresistible way.
- White wine: This is a secret ingredient that makes all the difference! The white wine deglazes the pan, making sure we are getting all of that delicious flavour left over from the prawns on the pan, and also brings a beautiful flavour! I like to use a crisp and light wine that I would also like to drink with this dish such as a Riesling.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Garlic Butter Shrimp
Making a restaurant-quality dinner at home doesn’t have to be hard. These garlic butter shrimp / prawns comes together in under 15 minutes!
Step 1: Place the shrimp into a large bowl and season with a pinch of salt and pepper and 1 tablespoon of olive oil. Coat well.
Step 2: In a large fry pan, bring the remaining olive oil to heat over a medium - high heat. When the oil starts to shimmer, add the shrimp to the pan and sear for 1 - 2 minutes on each side or until the shrimp turns pink and begins to curl. Remove the shrimp from the pan.
Step 3: Deglaze the pan with white wine and lemon juice.
Step 4: Add the butter to the pan and stir through.
Step 5: Cook the sauce until you have a thick and creamy consistency. Continue to stir until the sauce has combined.
Step 6: Add the shrimp back to the pan with the garlic and chilli. Stir through for 1 - 2 minutes or until the garlic is fragrant and the shrimp are well coated in the sauce. Take the shrimp off the heat and stir through the fresh parsley. Serve immediately.
FAQ's
Yes, frozen prawns work perfectly—just make sure they are fully thawed and patted dry before cooking to get that nice golden sear.
Avoid overcooking them—prawns only need a couple of minutes per side. Once they turn pink and start to curl, they are ready to come off the heat.
A heavy-based skillet or stainless steel pan works best for getting a nice sear on the prawns without overcooking them.
As I take you through in this recipe, the best method is to quickly sear the prawns in a hot pan until just cooked, then toss them through the garlic butter sauce so they stay juicy and absorb all the flavour.
How To Serve
These garlic butter shrimp / prawns are so versatile when it comes to serving. I love piling them onto a plate with some freshly baked focaccia to mop up all that buttery garlic sauce. You can also serve them over thin pasta such as angel hair, creamy mashed potatoes, rice or even a simple green salad for something lighter. If you’re entertaining, they make an incredible appetiser with toothpicks and lemon wedges on the side.
How To Store
If you have any leftovers, store the garlic butter prawns in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a pan over low heat with a splash of water or extra butter to keep them moist. Just be careful not to overcook them when reheating, as prawns can turn rubbery if heated for too long.
Have questions or want to leave a review about these garlic butter shrimp / prawns recipe? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
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Garlic Butter Shrimp (Prawns)
Ingredients
- 1 lb shrimp, peeled and de-veined
- 2 tablespoon olive oil
- ¼ cup white wine
- ½ lemon, juiced
- 5 tablespoon butter
- 6 garlic cloves, minced
- 1 chilli, finely sliced (optional)
- ¼ cup parsley, finely chopped
Instructions
- Prep shrimp: Place the shrimp into a large bowl and season with a pinch of salt and pepper and 1 tablespoon of olive oil. Coat well.
- Sear shrimp: In a large fry pan, bring the remaining olive oil to heat over a medium - high heat. When the oil starts to shimmer, add the shrimp to the pan and sear for 1 - 2 minutes on each side or until the shrimp turns pink and begins to curl. Remove the shrimp from the pan.
- Make the sauce: Deglaze the pan with the white wine and cook until most of the wine has been absorbed. Add the lemon juice and stir through. Turn the heat to low - medium and add the butter to the pan and cook until you have a thick and creamy sauce. Continue to stir until the sauce has combined and reached your desired consistency.
- Finish: Add the shrimp back to the pan with the garlic and chilli. Stir through for 1 - 2 minutes or until the garlic is fragrant and the shrimp are well coated in the sauce. Take the shrimp off the heat and stir through the fresh parsley. Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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