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!
Okay, I guess I am not exactly right! Well, about calling the Butter Garlic Prawn an appetizer. Don't I eat a plate full as my dinner? Don't I cook it in bulk to make sure I have more than enough (almost half) even if Mehebub and Pasta are nagging? Well well.. don't I make Butter Garlic shrimp and ask innocently "but it was prawn last week? Wasn't it?"
Thank God that Father-daughter due just take this discussion at face value. Do they? I don't know. I never checked actually. It is better to skip some discussions wherever they are for the love of sanity I suppose. I have learned if not anything but this in my 12 years of marriage!
Can we have anything with Chingri?
Well, this was not me but Mehebub! He loves his Sunday visit to the market to pick fresh produces and for sure a lot of animal protein! Prawns or Shrimps are always on his preference list and Pasta loves those too. As I already mentioned Butter Garlic Prawns are a particular favorite of mine though not the other dishes I cook using those. You can see that there are a lot of recipes using prawns or shrimps on my blog. Those are easy to cook, and the family loves those moreover, I love a few dishes hence why not?
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 Recipes!
Quite a lot aren't those! Even I haven't realized that I have written about so many prawn dishes over the year. Obviously, the number is nothing compared to a hardcore recipe website. Then mine is not a typical recipe website. It has always been a blog. I always have a preference for writing the day-to-day titbits.
By the way, I have also realized I mostly wrote Bengali Chingri Recipes whereas I do cook a lot of international dishes or even dishes from other states of India using prawns. I do have the pictures, naturally, however, I never thought to write those. Unintentionally, I suppose I made sure to focus on Bengali Cuisine while updating Debjanir Rannaghar, the blog. Don't you think it is high time I give it a makeover? And why not? It is my blog after all. While I write about the dishes I cook at home I skipped most of the dishes which are not typically Bengali. Change is needed I suppose.
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
They are to some people but not to all. You know it right that if you or a guest/ family is allergic to prawns you just don't need to serve it.
You mean you don't like chewy and rubbery prawns or shrimps. Neither do I. So the thing is skip overcooking and that will do the trick.
Medium-sized cleaned and deveined prawn or shrimp is ideal. I prefer using the prawns with the tail and skin on. This way I get some extra cooking time and also we like the crunch. If you are using fully dressed prawns lower the cooking time.
Apart from White Wine? Why not? I don't mind a nice glass of gin and tonic or a good cocktail with the butter garlic shrimp.
Recipe Card
Butter Garlic Prawn | Garlic Butter Shrimp
- Total Time: 40 minutes
- Yield: 4 Portions 1x
Description
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
- 500g Prawns (or Shrimps) (see recipe card for a few tips and more)
- 75g Butter
- 20 cloves Garlic
- 60g 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.
- Prep Time: 30
- Cook Time: 10
- Category: Appetizer
- Method: Cooking
- Cuisine: Continental
Nutrition
- Serving Size: 150g
- Calories: 318
- Sugar: 0.7g
- Sodium: 964mg
- Fat: 17.8g
- Saturated Fat: 10.5g
- Carbohydrates: 8.8g
- Fiber: 1.2g
- Protein: 30.3g
- Cholesterol: 304mg
Let's connect!
I would love to see a picture if you are making the prawns following my recipe. You can share here at dolonchttrj@gmail.com. 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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