Tiger Prawns In Garlic Butter Sauce are a flavor packed quick and easy recipe. With large succulent juicy prawns, melted butter and garlic boosted with a white wine herb mix these prawns are flavor maxed. This tiger prawns recipe takes minimal effort, is delightfully delicious and can be enjoyed by the whole family.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the garlic butter tiger prawns recipe in the points below:
- Simple ingredients: everything you need to make the recipe for tiger prawns can be sought from your local grocery store. They are year round available ingredients which are easy to get your hands on. Some are pantry staples that you might already have in the cupboard.
- Quick cooking recipe: we get our hands in the mix in the beginning stages by preparing the prawns and once done this is a super quick to cook fast moving recipe.
- Taste and texture: there is the juicy Tiger prawns, the melt in your mouth garlic butter mixture and the fresh wine herb sauce paired with rice for a convenient weeknight meal. It is a great combination that works so well when mixed together.
- Fresh and light: when it is hot, hot, hot out (Australia, usually always 😂), it helps to have some recipes up your sleeve that are light and fresh. This is one of those light and fresh recipes 😉👍.
- Alternative protein: we all love a little Roast Chicken, Beef, Lamb, Pork or Tofu throughout the week. They are great go to options with a wide variety of recipes available to us. Using fresh prawns provides another great protein which allows us to switch things up, make easy dinners and use a more diverse variety of proteins across the week 😁👍.
The photo below is to show you everything you need to make the tiger prawns recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
- Garlic: you can use fresh garlic cloves (2-3) that you finely dice yourself, store bought chopped or minced garlic from a jar or the garlic paste from the fruit and vegetable section.
- Butter: we want to use unsalted butter as we are using salt as a separate ingredient in the recipe.
- White wine vinegar: this is a bright and fresh vinegar. We use it as part of the sauce for the final stages of the cooking process.
- Lime juice: citrus and prawns is like a match made in heaven! You can juice it from a lime or use store bought bottled lime juice.
- White wine: we use the white wine as part of the sauce with the vinegar, chilli and lime juice, is delivers a final stroke of flavour and lightness to the recipe.
- Chilli: a small amount of this goes a long way! So we don't need to use too much of it in the recipe. A teaspoon is all you need 😁👌.
- Parsley: this bright fresh herb helps to bring a herbalicious and tasty finishing touch to the cooked prawns. We simply use kitchen scissors to trim the stems and then finely chop the leaves.
- Tiger prawns: you will be able to get these from the supermarket or fish monger. Sometimes they will be labelled 'black tiger prawns'. They are larger than both banana and King prawns, are black in colour when raw and have a noticeable striped pattern down their body.
Tasty Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
Here are the step by step instructions to make the recipe. We start by preparing the prawns. You will need a cutting board and small knife to start with.
- Prepare the prawns (Photo 1)
- Add the butter, garlic, salt and pepper to the pan (Photo 2)
- Melt the butter (Photo 3)
- Add the prawns (Photo 4)
👩🍳 How to Make Tiger Prawns
To make the tiger prawns recipe start by preparing the prawns. To do this use a chopping board and start by twisting and removing their heads. Once this is done peel the shell along the body and remove that with the legs, leaving the final section and tail intact.
Once done use a small knife to cut along the back of the prawns and then remove the digestive tract from the centre and where you have cut.
Next repeat this process for all of the prawns.
🍤 Garlic Butter Tiger Prawns
Now we are ready to cook the prawns, to do so place a large frying pan on the stove top and turn the heat to high. Add the butter, garlic, salt and pepper.
Once the butter has melted, add the prawns to the pan like you see in the photos above.
- Gather the sauce ingredients (Photo 5)
- Stir to combine (Photo 6)
- Pour over the prawns (Photo 7)
- Heat through (Photo 8)
As the prawns are cooking, gather the ingredients to make the sauce. Then add the white wine, white wine vinegar, lime juice, chilli and chopped parsley to a small jug and whisk to combine.
Next pour this mixture into the pan and allow it to heat through.
Once it has, turn off the heat and get ready to serve the prawns (always the best bit right 😁👍).
🍽 Serving Suggestions
When it comes to serving the prawns, it will be up to you in terms of plating them as an appetizer, serving them for brunch, lunch, a starter, entrée or main. They will work for each of these occasions. The main thing that will change is the portion size of prawns per use.
If you want to serve them as an appetizer 1-2 prawns is a great amount to aim for as the prawns themselves are quite large.
If however, there is 2 of you sitting down to dinner, you will likely find the recipe perfect for 2 but not enough to serve 3. Again depending on how many prawns per person.
If you are a garlic bread and prawn person, try pairing them with the Tortilla Garlic Bread, Ciabatta Garlic Bread, Garlic Pizza Bread or the Turkish Garlic Bread. Crusty torn bread will work too if you want a simple option.
They will also go down a treat with rice. The photos throughout the post pair them with plain basmati rice or you can use the Basmati Fried Rice if you are after something a little more fancy.
For a wine pairing, try them with a chilled rose or for a red wine, a smooth glass of pinot noir will go down quite nicely with them.
👍 How to Guide
How to Store
Store leftover prawns in a sealed, airtight container in the fridge. They can be kept for 2 days and need to be reheated before being consumed.
How to Freeze
I don't recommend freezing leftovers of the recipe as the prawns loose their juiciness if cooked then frozen.
You can however, as a means to be organised purchase the prawns and freeze them and then thaw them when it comes time to make the recipe.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use banana or king prawns, shrimp etc as other options when making the recipe.
- If you want to use a non wine substitute, you can use vegetable or chicken stock.
- You can use either flat leaf or curly parsley. The parsley seen in the photos throughout the post is flat leaf parsley.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Purchasing the prawns whole and unpeeled will give you the best tasting results. You will also find that the prawns are cheaper than store bought peeled prawns.
- Preparing the prawns is the most time consuming part of the recipe, but blink twice and the process is done.
- We do want to use tongs or a wooden spoon to flip and rotate the prawns in the pan as they cook. You can do this as they change colour.
- You can spoon the remaining sauce from the pan over the prawns for serving if you wish too.
- If you want to serve the prawns as an appetizer along with some dips and chips, try them with the Spinach Cob Loaf, Cream Cheese Bacon Dip, Baked Brie With Red Pepper Jelly or the Bacon And Cheese Cob Loaf 😉👌.
🤓 Frequently Asked Questions
Are tiger prawns bigger than king prawns?
Yes, tiger prawns are larger than King prawns.
Why are my prawns so tough?
Prawns will become tough and rubbery when they are overcooked. For this reason, it is important to watch them closely when they are cooking and remove them from the heat once they are cooked.
Are tiger prawns good to eat?
Tiger prawns are an excellent choice of seafood to eat. They are large and robust compared to other prawn varieties and retain their plump texture when being cooked.
😍 More Easy Dinner Recipes
If you need more inspiration for 'What's for dinner' every night of the week, then I have some ideas that you might enjoy. These recipes have different proteins, cook times and methods so you can keep things interesting and fun.
- Scallop Risotto
- Chicken Pesto Linguine
- Prawn Risotto
- Thai Minced Pork
- Garlic Chicken Parmesan Pasta
- Chorizo Pasta Bake
- Honey Mustard Sausages
- Air Fryer Tortilla Pizza
- Mince Pasta Bake
- Spinach and Feta Pizza
Tiger Prawns (Pan Fried In Garlic Butter)
- 500 grams/1 pound tiger prawns Note 1
- 3 tbs/40 grams butter Note 2
- 2 tbs garlic chunky chopped, minced or 2-3 fresh garlic cloves finely chopped. Note 3
- ¼ teaspoon salt Note 4
- ½ teaspoon black pepper
- ⅓ cup/80 ml tbs white wine Note 5
- 2 tbs white wine vinegar Note 6
- 2 tbs lime juice Note 7
- 1 teaspoon chilli Note 8
- 2 tbs parsley stems removed, leaves finely chopped using kitchen scissors. Note 9
- Prawns: use a cutting board and small knife to prepare the prawns. Start by twisting to remove their heads, then peeling the shell from the body and legs. Leave the end section and the tail intact. Next use a sharp knife and cut down the back of the prawns and remove the digestive tract. Then repeat this process for all of the prawns.
- Garlic butter: place a large non stick frying pan onto the stove top and turn the heat to high. Add the butter, garlic, salt and pepper. Stir this mixture to combine then when the butter has melted add the prawns.
- Cooking the prawns: let the prawns cook for 2- 3 minutes per side, flipping them over as you go.
- Herb sauce: gather the ingredients to make the sauce then add the white wine, white wine vinegar, lime juice, chilli and parsley to a small jug and use a mini whisk to stir and combine.
- Combine: as soon as the prawns look like they are cooked (bright orange with no translucent flesh) pour the sauce into the pan and stir to combine. Let the sauce heat through (1 minute) then turn the heat off.
- To serve: pair the prawns with rice, lime wedges and parsley for an easy serving idea.
- Note 1 - Tiger prawns: you will be able to get these from the supermarket or fish monger. Sometimes they will be labelled 'black tiger prawns'. They are larger than both banana and King prawns, are black in colour when raw and have a noticeable striped pattern down their body.
- Note 2 - Butter: we want to use unsalted butter as we are using salt as a separate ingredient in the recipe.
- Note 3 - Garlic: you can use fresh garlic cloves (2-3) that you finely dice yourself, store bought chopped or minced garlic from a jar or the garlic paste from the fruit and vegetable section.
- Note 4 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe. Cooking salt is your best choice over regular table salt.
- Note 5 - White wine: we use the white wine as part of the sauce with the vinegar, chilli and lime juice, is delivers a final stroke of flavour and lightness to the recipe.
- Note 6 - White wine vinegar: this is a bright and fresh vinegar. We use it as part of the sauce for the final stages of the cooking process.
- Note 7 - Lime juice: citrus and prawns is like a match made in heaven! You can juice it from a lime or use store bought bottled lime juice.
- Note 8 - Chilli: a small amount of this goes a long way! So we don't need to use too much of it in the recipe. A teaspoon is all you need 😁👌.
- Note 9 - Parsley: this bright fresh herb helps to bring a fresh and tasty finishing touch to the cooked prawns. We simply use kitchen scissors to trim the stems and then finely chop the leaves.