What sides pair well with garlic butter tiger shrimp?

Popular sides include steamed rice, crusty bread to mop up the sauce, polenta, and fresh green salads. These options complement the rich garlic butter flavor while balancing the meal nutrition-wise.

How do shrimp and prawns differ, and can they be used interchangeably?

Shrimp and prawns differ primarily in species and habitat, but they are similar in taste and texture and can be used interchangeably in most recipes. Regional terms vary, but cooking methods remain consistent.

Can garlic butter shrimp be cooked on the stove instead of a grill?

Yes, shrimp can be pan-cooked in a skillet with garlic butter for similar flavor. While it won’t have the smoky notes that grilling imparts, adding smoked paprika or a splash of liquid smoke can mimic that aroma.

What is the best method to devein shrimp before cooking?

To devein, make a shallow slit along the back of the shrimp with a sharp knife, then use the tip to lift out the dark vein. Rinse under cold water and pat dry. Deveining improves texture and eliminates grit.

Garlic Butter Tiger Shrimp: Easy Grilled Recipe Guide

Name: Sizzling Garlic Butter Tiger Prawns: A Simple Grilled Recipe Guide
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: International
Ingredients: 2 pounds large raw tiger prawns in their shells, thawed if frozen; 1/2 cup butter; 1 tablespoon vegetable oil; 6 smashed garlic cloves; 2 tablespoons lime rind and juice (or substitute with lemon juice); 1 bunch chopped coriander; Warm tortillas for serving; Water and lemon slices for finger bowls; Optional: 1 tablespoon dry white wine (e.g., Chardonnay); Optional: 2 teaspoons Cajun spice for added flavor; Salt and pepper to taste

Description

🦐 Delight in these Sizzling Garlic Butter Tiger Prawns, a perfect blend of succulent seafood and aromatic garlic butter that’s simple to prepare.
🔥 Impress your guests with tender prawns infused with lime and optional spices, ideal for a quick and flavorful meal.

Ingredients

Scale

2 pounds large raw tiger prawns in their shells, thawed if frozen
1/2 cup butter
1 tablespoon vegetable oil
6 smashed garlic cloves
2 tablespoons lime rind and juice (or substitute with lemon juice)
1 bunch chopped coriander
Warm tortillas for serving
Water and lemon slices for finger bowls
Optional: 1 tablespoon dry white wine (e.g., Chardonnay)
Optional: 2 teaspoons Cajun spice for added flavor
Salt and pepper to taste

Instructions

1. Rinse prawns in a colander, remove their heads, and let them drain. If necessary, make a shallow slit along the back to devein, then rinse and pat dry.
2. Heat butter and vegetable oil in a large frying pan over low heat. Add smashed garlic cloves and fry for 2-3 minutes until aromatic.
3. Stir in lime rind and juice, cooking for another minute while stirring continuously.
4. Add prawns to the pan and cook for 2-3 minutes until they turn pink. Optionally add dry white wine and Cajun spice, stirring until prawns are fully cooked.
5. Remove from heat, sprinkle with chopped coriander, and serve with warm tortillas.
6. Provide finger bowls with water and lemon slices for cleaning fingers after peeling prawns.

Notes

🍋 Consider pressing or mincing garlic for varying flavor intensity; chopped garlic can add texture.
🦐 Cooking prawns with shells on enhances flavor but shelling them is an option for convenience.
🧈 Heating olive oil with butter prevents burning, enriching the sauce and maintaining prawn tenderness.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: International

Nutrition

Serving Size: 1/4 of the recipe
Calories: 320
Sugar: 0 grams
Sodium: 480 mg
Fat: 22 grams
Saturated Fat: 12 grams
Unsaturated Fat: 10 grams
Trans Fat: 0 grams
Carbohydrates: 4 grams
Fiber: 1 gram
Protein: 28 grams
Cholesterol: 220 mg