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  • Writer's pictureJyothi Varne

Butter Garlic Prawns

Butter and garlic are 2 ingredient flavour combination one can never go wrong with.

This recipe is ready in under 30 minutes and is super delicious as a starter to a fabulous meal.

My first memory of Butter Garlic prawns was at a famous shack in Goa called Curlies, named after their huge, adorable Labrador - Curley. This shack is strategically located quite close to the beach shore, unlike other restaurants with a great view of the sea and some amazing finger food from Goan Cuisine.

Monsoons and Chilled beer with a great starter are some of the simple pleasures of life - what say? Ok - simple pleasures that I as a cook thoroughly relish!! I was super lucky to get some fresh medium-sized prawns to make this dish. Honestly, I didn't want to prepare another curry out of my favourite seafood :p

Ensure your prawns are thoroughly cleaned, deveined and fresh plus not too large though.

Use fresh garlic pods, not the store-bought, preserved Garlic paste for this - it is a big NO NO!!

Fresh prawns and garlic are two main ingredients which are going to rock this dish and create a firecracker aka flavour bomb in your mouth.

I'm sure once you make these, you'll realise how super easy it is to make yummy seafood starters at home and will repeat it all over again :) A few things to note would be - do not burn the butter, do not over stir as you will end breaking the prawn meat and do not add any other spice powders than those mentioned in the ingredient list. Cook this on a medium flame and let the prawn simmer in its own juices.


1/3 cup, Unsalted butter

6 pods of garlic, minced or grated

500g shrimp (or prawns), peeled and deveined, tails intact

Salt to taste

1/2 tsp freshly ground white pepper

1/2 tsp - Turmeric Powder

Juice of half a lemon (about 2 tablespoons -- add more if desired)


  1. Wash your prawns, strain excess water. Add turmeric, a pinch of salt, 1 tbsp - Lime juice and set this aside for min of 30mins.

  2. Take a non-stick pan, melt butter on medium flame, add garlic and let this sizzle for 2 minutes.

  3. Add in your prawns, salt to taste and cook with a closed lid on for 3 mins until the juices from the meat are released.

  4. Remove lid, increase the flame to a high and gently stir the prawns occasionally until all the juices evaporate. This should take about 4-5 mins in a flat pan.

  5. Drizzle coarsely ground pepper and serve hot with a lime wedge.

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