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Big Bay Prawns with Chilli, Garlic and Coriander Butter

    Big Bay Prawns with Chilli, Garlic and Coriander Butter

    15 Sep 2026 by Wright Brothers Team

    Try Chef Kevin's simple but delicious prawn recipe, perfect as a dinner party starter or a light bite.

    • Time 28minutes
    • Serves 4
    • Difficulty Easy

    Ingredients

    1kg raw, shell-on Big Bay prawns, defrosted if frozen

    100g unsalted butter, softened

    3 garlic cloves, finely grated

    1 red chilli, finely chopped (deseeded for less heat)

    20g fresh coriander, finely chopped

    Finely grated zest and juice of 1 lime

    1 tbsp olive oil

    Sea salt and freshly ground black pepper

    1 lime, cut into wedges, to serve

    Crusty bread, to serve

    Instructions

    1. Mix the softened butter with the garlic, chilli, three-quarters of the coriander, the lime zest and 1 tbsp of lime juice. Season with salt and pepper.

    2. Using kitchen scissors, cut along the back of each prawn shell from just behind the head towards the tail. Make a shallow cut in the flesh and remove the dark vein. Leave the shells on and pat the prawns dry.

    3. Heat the oil in a large frying pan over a medium-high heat. Add the prawns in a single layer, working in batches so the pan is not overcrowded. Cook for 2–3 minutes on each side, depending on their size.

    4. Reduce the heat to low and add the flavoured butter, dividing it between batches if needed. Turn the prawns in the butter and spoon it over them for a further 1–2 minutes, until the garlic is fragrant and the prawns are opaque throughout. If the butter starts to brown too quickly, take the pan off the heat briefly.

    5. Check the thickest part of a prawn: the flesh should be pearly and opaque, with no translucent centre. Cook for a little longer if needed. Transfer each batch with its buttery juices to a warm serving dish.

    6. Scatter over the remaining coriander and serve immediately with lime wedges and crusty bread to soak up the chilli and garlic butter. Peel the prawns at the table.

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