Garlic Butter Butterfly Prawns with Lemon Wine Sauce
Butterflied green prawns marinated in garlic, lemon zest, and olive oil, then pan-fried and finished with a white wine and butter sauce enriched with fresh herbs. Quick, elegant, and restaurant-quality with minimal effort.
Ingredients
- 8 large green shrimp in shellstiger prawns1:1shellfish
larger prawns work equally well
- 4 tbsp olive oil
- 2 cloves garlic, finely chopped
- lemon zest, from one lemon
- cracked pepper
- salt, pinch
- 3 ½ tbsp butter
- ¼ cup white wine
- ¼ cup lemon juice
- 2 tablespoons chives, chopped
- ½ bunch parsley, chopped
Instructions
- 1
Split shrimp lengthwise from underneath without cutting all the way through, keeping shells, heads, and tails attached.
- 2
Press butterflied shrimp flat and devein, removing mustard if desired.
- 3
Mix olive oil, garlic, lemon zest, cracked pepper, and salt in a large bowl. Add shrimp, toss gently to coat, and marinate for 15 minutes.
- 4
Heat a large non-stick frying pan over medium heat. Fry shrimp flesh side down for around 4 minutes until edges begin to change colour.
- 5
Add butter to the pan and swirl as it melts to coat the prawn bottoms. Turn shrimp over.
- 6
Add white wine, lemon juice, chives, and parsley. Cook for a few minutes until flesh turns white.
- 7
Transfer shrimp to a serving plate and cover loosely with foil to rest.
- 8
Continue cooking the sauce in the pan for a few minutes to reduce slightly. Pour over shrimp.
- 9
Serve immediately with crusty bread.
Tips
Do not cut through the shell when butterflying to keep the prawn intact and attractive.
Marinating for exactly 15 minutes allows flavours to infuse without over-curing the delicate meat.
Medium heat prevents tough, rubbery prawns; they cook quickly and overcooking is the main risk.
Good to Know
Leftovers may be refrigerated for up to 2 days; reheat gently in a low oven to avoid toughening.
Marinate prawns in the garlic oil mixture up to 2 hours ahead. Complete cooking just before serving.
Immediately with crusty bread to soak up the reduced sauce. Pairs with a crisp white wine or crisp lager.
Common Mistakes
Do not skip the 15-minute marination to avoid bland, uninfused prawns.
Do not cut all the way through when butterflying to avoid losing the visual appeal and structural integrity.
Do not overheat the pan or cook beyond the flesh turning white to avoid rubbery prawns.
Do not skip reducing the sauce to avoid a thin, watery finish.
Substitutions
Dairy-Free Swaps
General Alternatives
larger prawns work equally well