Here’s a simple, flavorful recipe that works for both shrimp and prawns—a garlic butter sauté with a touch of spice and freshness. It’s quick, juicy, and perfect as a main or appetizer.
Ingredients (serves 2–3)
- 500 g shrimp or prawns, peeled and deveined
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional, for a kick)
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: 1 tablespoon olive oil
Instructions
1. Prepare the Shrimp/Prawns
- Rinse and pat dry.
- Season with salt, black pepper, paprika, and chili flakes.
2. Heat the Pan
- In a large skillet, heat butter (and olive oil if using) over medium heat.
3. Sauté Garlic
- Add minced garlic and sauté for 30–40 seconds until fragrant, but don’t burn it.
4. Cook the Shrimp/Prawns
- Add shrimp or prawns in a single layer.
- Sauté for 2–3 minutes per side until they turn pink and opaque.
- Avoid overcooking—they can turn rubbery.
5. Add Lemon and Parsley
- Squeeze lemon juice over the shrimp.
- Sprinkle chopped parsley and toss gently.
6. Serve
- Serve hot with steamed rice, pasta, or crusty bread to soak up the garlicky butter.
💡 Tips for Extra Flavor
- Marinate shrimp/prawns in olive oil, garlic, and paprika for 15–20 minutes before cooking.
- For a creamy version, add a splash of heavy cream after cooking and simmer 1–2 minutes.
- Toss in a handful of cherry tomatoes or spinach for a colorful twist.
If you want, I can give a restaurant-style shrimp and prawn recipe with a spicy garlic butter sauce and crispy finish—it’s a bit more advanced but absolutely delicious.
Do you want me to do that?
