These Cajun Garlic Butter Prawns are spicy, juicy, flavourful and come together in under 15 minutes, making them the perfect weeknight meal.
Cooking the prawns
I love using a cast-iron skillet when cooking prawns (and any other meat for that matter) as it retains heat really well and helps them develop a nice sear. It also allows for a small amount of iron to be absorbed, which is a bonus, especially if you're anaemic. If using a cast-iron skillet, it's always best to preheat it for 3-4 minutes before adding in any of your ingredients.
If you don't own one of these, a frying pan will do!
I used raw jumbo king prawns for this recipe as they tend to be juicier and meatier. If using frozen prawns, ensure they have fully defrosted before cooking.
What to serve with cajun garlic butter prawns
The best thing about these prawns is that they're extremely versatile! You can serve them with whatever you want. I served mine with a big leafy green salad and vegetables (boring, I know), but here are a few more serving options:
Mexican rice bowl or brown rice
Cajun Garlic Butter Prawns
Prep time: 5 minutes
Total time: 15 minutes
1 packet raw jumbo king prawns (around 150-165g), deveined
30g grass-fed butter
4 cloves garlic, minced
2 shallots, minced
1 heaped tsp cayenne pepper (more/less if desired)
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dijon mustard
8 sprigs parsley, chopped finely
Juice of half a lime
1. Preheat cast-iron skillet over a medium heat.
2. Lightly season prawns with salt and pepper and set aside.
3. Melt butter in the skillet and then add garlic, shallots, cayenne pepper, smoked paprika, garlic powder and dijon mustard. Stir continuously for around 1-2 minutes, or until fragrant.
4. Add the prawns, coating them in the sauce, and cook for 3-4 minutes, or until opaque and cooked through. Add more salt if needed. If using cooked prawns, cook for only 1-2 minutes.
5. Immediately remove from the heat to prevent the prawns from overcooking, squeeze a generous amount of lime on top and garnish with parsley.
I hope you love this recipe!