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Chilli Garlic Butter Prawns

Chilli Garlic Butter Prawns

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This Chilli Garlic Butter Prawns is to die for. You will honestly be scraping every last bits of that sauce from the pan, that I promise. Well, it’s what my hubby and I were doing…yum!

I have updated my recipe as I felt it was better to heat the butter and garlic and add it to the prawns. This way it prevents the garlic and butter from burning.

Chilli Garlic Butter Prawns

Chilli Garlic Butter Prawns in a white plate

I am not a prawn lover, I don’t go crazy over prawns. But I do love the flavors it leaves behind in the sauce that it’s cooked in. My hubby is crazy about prawns.

Like with everything else lockdown has not given us a chance to shop like crazy. So if I do pop out and find half decent prawns I just grab them.

Woolies has beautiful Tiger Prawns that I usually buy but the last few weeks I couldn’t find any.  So I had to settle for some large ones, the only ones that looked good and seemed fresh, from Food Lovers Market. 

We were not disappointed, they were not huge but they were fresh and delicious. From my experience I do not buy the pre-cooked prawn meat, it’s always rubber like no matter how I cook it.

I therefore stick to buying uncooked prawns in the shell. This way I am guaranteed we won’t have rubbery prawns.

Loads of Butter

If you’ve tried my recipe for Creamy Chilli Garlic Prawns Pasta, this recipe is very similar but without the cream. It seems like a lot of  butter for this recipe but trust me you need it.

It is the butter that makes this Chilli Garlic Butter Prawns so super delicious. Please eat in moderation, especially if you’re watching your health.


I also prefer to finely chop my chillies rather than blend them. I love those little pieces of chilli in the sauce. However, you can blend the chillies and garlic if you prefer.

You can marinate your prawns for 30 minutes or if you are in a rush you can cook it immediately. I always add a little bit of oil when using butter to fry stuff because the butter does tend to burn.

Oil prevents the butter from burning. However, for these Chilli Garlic Butter Prawns I didn’t have to as I had some oil left over in the pan from frying the prawns.

Frying the Prawns

When frying prawns it’s best not to overcrowd your pan. I suggest you cook them in two batches so they don’t become boiled prawns.

Once they are done make sure you have enough crusty bread to mop up that delicious garlic butter that’s left behind, you can thank me later.

If you are looking for a slightly different version of these prawns, why not try the Asian Chilli Garlic Prawns from Myfoodstory.

II hope you enjoy my Chilli Garlic Butter Prawns as much as we did. If you do try the recipe please drop a comment and leave a star rating.

More Prawn Recipes you can try:

Prawn Coconut Curry

Goan Prawn Curry

Chilli Garlic Butter Prawns

Super tasty Chilli Garlic Prawns cooked in a delicious butter sauce
Course Appetizer
Keyword butter prawns, chilli garlic prawns
Prep Time 15 minutes
Cook Time 9 minutes
Servings 2


  • 500 gram prawns
  • 1 tsp garlic powder
  • 1 tsp chilli flakes
  • 1 tsp paprika
  • 3 green chillies finely chopped
  • 3 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Chilli Garlic Butter

  • 100 gram butter
  • 6 large cloves garlic
  • 3 bird's eye chilli
  • 1&1/2 tsp paprika
  • 1 tsp chilli flakes
  • salt
  • pepper
  • lemon
  • parsley


  • Clean and wash the prawns well. Squeeze out all the excess water
  • Place the prawns in a large bowl. Add the garlic powder, green chillies, paprika, chilli flakes, salt and pepper. Refrigerate for 30 minutes
  • Heat the 3 tablespoon oil in a large pan on high heat. Fry the prawns in two batches, not more than 30 seconds on each side. Remove from pan and set aside
  • Using the same pan, add the butter, garlic, birds eye chilli, paprika and chilli flakes and fry for a minute
  • Place the prawns in the butter and cook on high heat for a further minute. Be careful not to overcook the prawns
  • Drizzle some lemon juice over the prawns and garnish with parsley. Serve with crusty bread


  1. If you cannot handle the heat you can reduce the amount of chilli
  2. You may require a little more cooking time depending on how big your prawns are
  3. If you prefer a creamy version add about half a cup of cream and lemon juice to the butter and heat through
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Saturday 25th of December 2021

does one chop the garlick?

Nasreen Maria Sarkhot

Wednesday 29th of September 2021

Was absolutely Devine I make a bigger batch so I just doubled all the ingredients I will definitely be making this again


Wednesday 29th of September 2021

Thank you so much Nasreen. Glad you enjoyed it:-)

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