Garlic Buttered Prawns

This is almost too easy! Here, I cook plump and juicy prawns to perfection – then smother them with a garlic butter. A lovely tapas idea for two people to share! Be sure to use a garlic press to achieve the best texture and flavour as the garlic will not be on the heat very long as it tends to burn quickly.
 

– – – – – – PER SERVING – – – – – –
Carbs 0.9g | Fat 13g | Protein 17g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.

“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!”Monya
 

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Garlic Buttered Prawns

This is almost too easy! Here, I cook plump and juicy prawns to perfection - then smother them with a garlic butter. A lovely tapas idea for two people to share!
Course Light Meals, Main Dish
Cuisine General
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Per serving

Calories: 189kcal | Carbohydrates: 0.9g | Protein: 17g | Fat: 13g

Ingredients

  • 240 g (8.5 oz) raw peeled King prawns, defrosted if frozen (see Tip)
  • 30 g (1 oz) unsalted butter
  • 3 cloves garlic, crushed with a garlic press
  • sea salt flakes
  • finely chopped parsley, optional garnish
  • 2 lemon wedges, to serve

Instructions

  • TIP ON DEFROSTING:
    If you purchased frozen prawns, I like to defrost mine my laying them all out (in a single layer) on a large plate lined with good quality kitchen paper and leaving in the fridge overnight, covered tightly with clingfilm. The paper will get completely soaked, so you may want to replace it after a few hours.
  • When ready to cook, transfer the defrosted prawns onto a clean plate lined with fresh kitchen paper. Cover with another sheet and pat down to dry the prawns completely. We don't want any excess moisture because we want to prawns to caramelise when we fry them - and too much excess moisture will prevent this happening.
  • Have your garlic ready in the meantime. I advise using a garlic press to achieve the very fine mince needed in the butter. Keep aside on a little plate.
  • Melt half the butter in a large non-stick pan or wok over high heat. Once it starts foaming, place the prawns into the pan in a single layer. They will cook very quickly and you will notice they start turning pink.
  • Use tongs to individually flip them over, cooking the underside. The prawns will be ready once they are pink all the way through - and hopefully you have achieved some browning on them which adds massive flavour. Remove the prawns from the pan (using tongs leaving any fat in the pan) and set them aside to keep warm.
  • Return the pan to the heat and the remaining butter and allow to melt over moderate heat. Use a wooden spoon to scrape the base of any bits of prawn that may have stuck to the pan (this is flavour!).
  • Once the butter starts foaming, tip in the crushed garlic and immediately remove the pan from the heat, stirring well to prevent the garlic burning. The butter will be hot enough to soften the crushed garlic. (If you did not use a garlic press, and instead finely chopped the garlic, you may need to keep it on the heat longer to soften.)
  • Pour the whole buttery garlicky mixture over the cooked prawns and season with salt flakes. Garnish with chopped parsley and don't forget the all important squeeze of fresh lemon to bring all the elements together.


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Garlic Buttered Prawns
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Garlic Buttered Prawns
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Nutritional Information per serving
Calories                        189Kcal / 791kJ
Fat                                13g
Carbohydrates              0.9g
Protein                          17g

Allergens
Crustaceans
Milk




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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
 
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