This Butter Garlic Prawn recipe is a favorite of mine! Oh yes, I am talking about the good dose of butter, a lot of garlic, and a lot of fresh herbs, and for sure fresh prawns! This recipe just cannot go wrong!
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About the recipe (Butter Garlic Prawn, I mean!)
Buttery and for sure loaded with the flavors of Garlic (a lot); Butter Garlic Prawns (or Shrimps) are super easy to make and a perfect appetizer to make within almost no time!
Can we have anything with Chingri?
Actually, it was Mehebub, not me, who went to the market on Sunday! He enjoys getting fresh fruits and vegetables, and of course, plenty of seafood. Prawns or shrimp are almost always on his list, and Pasta loves them too. As I've said before, I especially love Butter Garlic Prawns, even though I'm not as fond of other prawn dishes I make. You might notice a lot of prawn and shrimp recipes on my blog. They're simple to prepare, the family enjoys them, and I have a few favorites, so why not share them?
Prawn / Shrimp Recipes
- Phulkopi Aloo diye Chingri Kaliya (also known as Bengali Prawn Curry with Potato and Cauliflower)
- Chingri Paturi (also known as Prawn Paturi)
- Pui Chingri Ghonto (also known as Malabar Spinach Mishmash with Prawns (with Potato and Pumpkin))
- Kerala Chemmeen Achar
(also known as Kerala Style Prawn Pickle) - Shutki Chingri Bhorta | Dried Prawn Paste (also known as Chingri Shutki Bhorta)
- South Indian Prawn Curry
- Aloo Chingrir Shorshe Bata Diye Jhal (also known as light Mustard based curry with Prawn and Potato Wedges)
- Daab Chingri | Prawn Cooked in Tender Coconut
- Chingri Malai Curry (also known as Bengali Prawn Malai Curry | Chingri Malaicurry)
- Chingrir Cutlet (also known as Prawn Cutlet)
- Chingri Mathar Kalia
- Chingri diye Pui Metuli Chorchori
- Bhapa Chingri (also known as Bengali Chingri Bhapa)
- Chingri Bati Chorchori (also known as Chingri Macher Batichorchori)
- Lau Chingri recipe (from the pages of Gopal Bhnar storybook)!
Chingri - a favorite!
It's surprising how many prawn recipes I've posted over the years! Of course, it's nothing compared to a dedicated recipe website, but then again, this isn't just a recipe website. It's always been a blog, and I prefer writing about everyday things.
Interestingly, I've realized that I mostly write about Bengali Chingri recipes, even though I cook prawns in many international dishes and dishes from other Indian states. I have the pictures, but I never thought to write about those recipes.
I'm thinking of giving Debjanir Rannaghar a fresh new look, with a special focus on Bengali cuisine. It's my blog, and I feel it's time for a makeover! While I usually share the dishes I cook at home, I haven't highlighted enough of the truly Bengali recipes. A change is definitely in order.
Ingredients
- Prawns (or Shrimps) (see recipe card for a few tips and more)
- Butter
- Garlic
- Fresh Parsley
- Lemon Juice
- Black Pepper
- Red Chili Flakes
- Salt
- Rock Salt
Frequently Asked Questions about Garlic Butter Prawn / Shrimp
Yes, some people are allergic to them. If you or someone you're serving is allergic to prawns, simply avoid serving them.
Nobody likes chewy, rubbery prawns or shrimp! The secret is simple: don't overcook them.
Medium-sized, cleaned, and deveined prawns or shrimp are ideal. I like to use prawns with the tail and skin on because they give me a little more cooking time, and I enjoy the crunch. If you're using fully peeled prawns, reduce the cooking time.
Absolutely! I think a nice gin and tonic or a delicious cocktail pairs wonderfully with butter garlic shrimp.
Recipe Card
Butter Garlic Prawn | Garlic Butter Shrimp
This Butter Garlic Prawn recipe is a favorite of mine! Oh yes, I am talking about the good dose of butter, a lot of garlic and a lot of fresh herbs, and for sure fresh prawns! This recipe just cannot go wrong!
Ingredients
- 500 g Prawns or Shrimps (see recipe card for a few tips and more)
- 75 g Butter
- 20 cloves Garlic
- 60 g Fresh Parsley 1 cup
- 4 Tbsp. Lemon Juice
- 1 Tsp. Black Pepper
- 1 Tsp. Red Chili Flakes
- ½ Tsp. Salt
- ½ Tsp. Rock Salt
Instructions
- I prefer to use medium-sized prawns with the skin and tail on for this recipe. Check notes for further detail.
- Clean the prawns if they are not already.
- Now marinade the prawns with salt, black pepper, and also lemon juice for 30 minutes.
- Meanwhile, make a mince of the garlic cloves.
- Finely chop parsley as well.
- Now heat ⅔ of the butter in a skillet.
- Add chopped garlic and fry those for a minute.
- Now add the marinated prawns and fry for 2 minutes.
- While adding the prawns do not add the liquid. Keep it for later use.
- Once fried, add chopped parsley, chili flakes, and rock salt and give a light mix and fry for a minute.
- Now add the liquid and on high heat fry for a minute.
- Lastly, add the remaining butter and mix it properly.
- Switch the flame off and serve the butter garlic Prawn after sprinkling some fresh parsley if you have those.
Notes
- Keep the cooking time 5-6 minutes in total after adding the prawns. Do not overcook prawns if you wish to eat buttery soft prawns.
- I prefer using prawns with the tail on (but deveined). This way I get some extra cooking time.
- In case you are using completely dressed prawns, cook till it changes color to light pink.
- For a low-calorie version, use olive oil instead of butter. Just don't call it butter garlic prawns then!
- You can use olive oil and butter in 1:1 proportion. I do that once in a while.
- I use salted butter for this recipe. If you plan to use unsalted butter, adjust the salt accordingly.
- Rock salt is completely optional and can be replaced with normal salt. I however, like the twist.
Nutrition
Let's connect!
I would love to see a picture if you are making the prawns following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
A Butter Garlic Prawn Pin for your Pinterest board?
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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