Thai Garlic Butter Prawns with Toasted Bread
Garlicky, buttery prawns hit the pan for 5 minutes, then finish with lime and chili. Serve with toasted bread to soak up every drop and lime wedges for brightness.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb large prawns, peeled and deveined
- 4 tbsp butter
- 6 cloves garlic, minced
- 1 whole Thai bird's eye chili, sliced thin
- 2 whole lime
- 4 slices good bread (ciabatta or sourdough) for toasting
- ½ tbsp fish sauce
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat prawns dry with paper towels. Season with salt and black pepper.
- 2
Toast bread slices in a separate skillet or toaster until golden brown, about 2 minutes per side.
- 3
Heat butter in a large skillet over medium-high heat until foaming, about 60 seconds.
- 4
Add garlic and chili to the hot butter. Stir for 30 seconds until fragrant, then add prawns.
- 5
Cook prawns without stirring for 2 minutes, then flip and cook 2 more minutes until pink and opaque.
- 6
Remove from heat. Squeeze juice from 1 lime into the pan, add fish sauce, and stir gently. Top with cilantro.
- 7
Serve prawns and butter sauce with toasted bread and lime wedges on the side.
Tools you’ll need
- 12-inch skillet
- second skillet or toaster
- cutting board
- knife
- paper towels
- wooden spoon
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