These plump, juicy and flavourful Chilli Garlic Prawns are quick and easy to make. They are absolutely delicious and never fail to impress.
The BEST Prawns!
I have been making these prawns on repeat for the past couple of years. They make for such a delicious hassle free side/part of a main meal.
Why we love them:
- You need very few ingredients.
- They are ready to eat in under 10 minutes.
- They always go down well.
What you need to make Chilli Garlic Prawns
Here’s what you need:
- Chilli Flakes – You can use any Chilli Flakes you like here. Aleppo Chilli Flakes add colour and warmth without too much spice. They have to be added towards the end though, otherwise they can burn.
- Garlic – Sliced Garlic flavours the Oil.
- Oil – This is added for flavour but also to stop the butter from burning.
- Butter – Adds loads of flavour.
- Smoked Paprika – Because it just makes everything taste better.
- Parsley – Optional. I use dry Parsley because it is less likely to burn but still adds flavour and depth.
- Prawns – I like to keep the heads on for this recipe but you can remove them if you prefer.
- Lemon Juice, Salt and Pepper
How to make Chilli Garlic Prawns
This is a really quick recipe so you need to have everything by your side! I don’t recommend marinading the prawns because it isn’t needed but if you do, add the smoked paprika, parsley, peppery and chilli flakes only. Do not add Salt as this will draw out the moisture.
Clean Prawns. Method linked below under Tips.
Sprinkle over Salt and Pepper.
Heat Oil and Butter in a large flat pan.
Once hot, add Garlic and sliced Red Chillies if you are using them.
Add the Prawns and cook for 2 – 3 minutes MAX per side. Thos depends on the size and thickness of the prawns.
Add Smoked Paprika, Chilli Flakes and Parsley.
Squeeze over some Lemon Juice and serve.
Tips for the BEST Chilli Garlic Prawns
- Use Fresh or Frozen Prawns – It is easy to get good quality frozen prawns these days. I love the 12 in Shell Madagascan Prawns from M&S.
- Pat the Prawns dry – When using either fresh or frozen prawns, pat them dry before cooking them.
- Devein Prawns – Watch this video on how to devein prawns without removing the head.
- Do not microplane or press the Garlic – I have touched on the before in another post but in some cases, (especially when the cooking time is so short and the heat is so high as is the case here), micro planing or crushing garlic causes it to burn leading to an acrid flavour.
- Cook a few at a time – It is tempting to shove all the prawns in the pan together but this forces the temperature of the oil/butter down and then the prawns are steaming rather the frying. Which means they won’t be as delicious!
- Do not overcook them – Prawns need very little time to cook. I wouldn’t go for any more then 2 – 3 minutes per side. Overcooked prawns are tough, rubbery and just not very nice.
- Cook over high heat – We want to sear the prawns so high heat is crucial.
- Use Oil as well as Butter – Butter adds so much flavour but it burns at high heat. Adding Oil stops that from happening.
- You can use Chilli Flakes and Fresh Chillies – Or you can use just one of them. If you use Chilli Flakes, add them towards the end of cooking.
How to serve these Prawns
Adding extra butter towards the end of cooking time creates the most divine sauce which you can mop up with any bread such as this No Knead Bread.
Grill Version
To make a grilled version, try this recipe here which I made on the Ninja Foodi Grill.
More Seafood Recipes you may enjoy:
Smoky Fish Tacos with Jalapeño Slaw and Sriracha, Chipotle Mayo
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Chilli Garlic Prawns
These plump, juicy and flavourful Chilli Garlic Prawns are quick and easy to make. They are absolutely delicious and never fail to impress.
Ingredients
- 12 Large Prawns Deveined
- Coarse Salt and Pepper
- 70 g Olive Oil
- 2 tbsp Butter
- 6 Garlic Cloves Sliced finely
- 2 Red Chillies Sliced finely (optional)
- 1 tsp Smoked Paprika
- ½ tsp Chilli Flakes
- 1 tsp Dry Parsley
- 1 tbsp Lemon Juice
Instructions
-
Sprinkle Salt and Pepper over Prawns and set aside.
-
Heat Oil and Butter in a large flat pan.
-
Once hot, add Garlic and sliced Red Chillies if you are using them.
-
Add the Prawns and cook for 2 - 3 minutes MAX per side. Thos depends on the size and thickness of the prawns.
-
Add Smoked Paprika, Chilli Flakes and Parsley.
-
Squeeze over some Lemon Juice and serve.
Recipe Notes
Tips for the BEST Chilli Garlic Prawns
- Use Fresh or Frozen Prawns - It is easy to get good quality frozen prawns these days. I love the 12 in Shell Madagascan Prawns from M&S.
- Pat the Prawns dry - When using either fresh or frozen prawns, pat them dry before cooking them.
- Devein Prawns - Watch this video on how to devein prawns without removing the head.
- Do not microplane or press the Garlic - I have touched on the before in another post but in some cases, (especially when the cooking time is so short and the heat is so high as is the case here), micro planing or crushing garlic causes it to burn leading to an acrid flavour.
- Cook a few at a time - It is tempting to shove all the prawns in the pan together but this forces the temperature of the oil/butter down and then the prawns are steaming rather the frying. Which means they won't be as delicious!
- Do not overcook them - Prawns need very little time to cook. I wouldn't go for any more then 2 - 3 minutes per side. Overcooked prawns are tough, rubbery and just not very nice.
- Cook over high heat - We want to sear the prawns so high heat is crucial.
- Use Oil as well as Butter - Butter adds so much flavour but it burns at high heat. Adding Oil stops that from happening.
How to serve these Prawns
Adding extra butter towards the end of cooking time creates the most divine sauce which you can mop up with any bread such as this No Knead Bread.
Grill Version
To make a grilled version, they this recipe here which I made on the Ninja Foodi Grill.
Leave a Reply