Garlic butter prawn (shrimp) in under 30min 🦐

By Andy Cooks · 30 min

Ingredients

Instructions

1. Start the rice on the stove or in a rice cooker.
2. Peel and finely chop the garlic.
3. Melt the butter in a large frying pan over low heat, season with salt and add the garlic. Cook slowly, stirring now and then, for 8–10 minutes until soft, sweet and fragrant, without browning.
4. Trim the asparagus ends. Heat a chargrill or standard pan over high heat with the olive oil.
5. Place the asparagus on the grill, season with salt and cook about 5 minutes, turning until charred on all sides.
6. Add the prawns to the garlic butter in a single layer, season with salt and sprinkle with the paprika. Raise the heat to medium-high.
7. Cook 3 minutes on the first side until they change colour, then stir and turn them to cook the other side for 3 minutes.
8. Finely chop the parsley leaves and add them to the pan with the lemon juice. Toss briefly, then take off the heat.
9. Divide the rice between plates, top with the prawns and spoon over the garlic butter sauce. Serve with the asparagus and a lemon wedge.

Summarized from Andy Cooks's video. Watch it for the details.

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