Butter and Garlic Prawns

    30 mins

    Prawns cooked in butter, garlic, lemon juice and parsley are even better with the help of Dijon mustard. Serve with fresh crusty bread.

    2235 people made this

    Serves: 6 

    • 280g butter
    • 2 tablespoons (30ml) Dijon mustard
    • juice of half a lemon
    • 2 cloves garlic, chopped
    • 1/4 cup fresh parsley, chopped
    • 1kg medium raw prawns, peeled with tails attached, and deveined

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 230 C.
    2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic and parsley.
    3. When the butter melts completely, remove from heat.
    4. Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12 to 15 minutes or until the prawns are pink and opaque.

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    Reviews and ratings
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    Reviews in English (1929)


    This recipe couldn't be any easier to fix..a wonderful meal to prepare in a hurry but tasting like you worked long and hard! I didn't have fresh shrimp..had 2 12oz bags of frozen so thawed them first and drained off all the water; proceeded with the recipe as stated. I used just a shy tbsp. of the dijon and on the advice of others, only used 1/2 cup butter. When I got the mixture together, I didn't think there would be enough but continued to heed the repetative advice of other reviewers and stuck with half cup...am glad I did...it was plenty enough and hubby dipped his french bread in the garlic butter! I used 2 cloves of garlic and rough chopped a handful of parsley. I also added a splash of dry white wine...this was fabulous and will definitely make again..don't be shy to try it with the frozen shrimp...just dethaw first and drain off all the water. I served this over linguine.  -  18 Dec 2005  (Review from Allrecipes US | Canada)


    This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen shrimp, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavor; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the shrimp is way off. I used large shrimp and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized shrimp at 15 minutes would be.  -  15 Jan 2006  (Review from Allrecipes US | Canada)


    We loved this recipe. So fast and easy. As far as some of the comments made about using less butter, I went ahead and used all the butter which I think was needed to make sure the shrimp was coated. There was a lot left over in the pan but that was o.k. We did add a light sprinkling of parmesan and old bay, which i think helped the butter cling to the shrimp. A little splash of white wine is also good in the mix.  -  08 Dec 2005  (Review from Allrecipes US | Canada)