Garlic Butter Chili Prawns deliver strong flavor with minimal ingredients. Large prawns cook quickly in a hot skillet while garlic and chili infuse the butter with depth and warmth. The sauce reduces slightly and clings to the shrimp, creating a glossy finish rather than a greasy coating.

The secret to this dish is timing. Shrimp must cook quickly and be removed from high heat as soon as they turn opaque. Butter should melt gently and emulsify with the natural juices from the prawns, forming a silky coating.

Visually, the dish performs extremely well due to its vibrant red tones, butter sheen, and curved shrimp shape.

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Ingredients (Serves 2–3)

• 400 g large prawns or shrimp, peeled and deveined

• Salt and freshly ground black pepper

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter

• 4 cloves garlic, finely minced

• 1 teaspoon chili flakes

• 1 teaspoon paprika

• 1 tablespoon lemon juice

• Fresh parsley for garnish

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Step-by-Step Instructions

1. Prepare the Shrimp

Pat shrimp completely dry.

Season lightly with salt and pepper.

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2. Sear Quickly

Heat olive oil in a skillet over medium-high heat.

Add shrimp in a single layer.

Cook for 1–2 minutes per side until pink.

Remove from pan.

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3. Build the Butter Sauce

Lower heat slightly.

Add butter and minced garlic.

Cook gently for 20–30 seconds.

Add chili flakes and paprika.

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4. Finish the Shrimp

Return shrimp to the pan.

Toss gently for 30–40 seconds until coated in sauce.

Add lemon juice and remove from heat.

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5. Serve

Sprinkle fresh parsley before serving.

Serve immediately while the butter sauce is glossy.

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Pro Tips

• Dry shrimp well before cooking

• Use medium-high heat for quick sear

• Add lemon juice last for brightness
  
  

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Why This Performs

• Bright red-orange color

• Butter gloss effect

• Strong macro texture