Marinated Garlic Prawns: Quick & Savory Recipe for Any Occasion

Why These Marinated Garlic Prawns Are a Must-Try

Picture this: a warm summer evening, the smell of garlic sizzling in olive oil wafting through the air, and a plate of juicy, flavorful prawns ready to be devoured. That’s exactly what happened when I first made **Marinated Garlic Prawns** with a twist of pastis. It was love at first bite! This dish is simple yet elegant, perfect for impressing guests or treating yourself after a long day. What makes it truly special? The anise-flavored pastis adds a unique depth that pairs beautifully with the sweetness of the prawns and the sharpness of garlic.

A Little Background on This Flavorful Dish

This recipe has roots in Mediterranean cuisine, where fresh seafood meets bold flavors like garlic, olive oil, and herbs. Pastis, a French liqueur with a hint of licorice, gives these prawns their signature aroma. Growing up, my family always had a bottle of pastis tucked away for special occasions. One day, while experimenting in the kitchen, I decided to toss it into a marinade—and voilà! A star recipe was born. This dish bridges tradition and innovation, making it both comforting and exciting.

Why You’ll Fall Head Over Heels for These Prawns

If you’re looking for something quick, delicious, and crowd-pleasing, this recipe checks all the boxes. The combination of garlic, citrusy lemon juice, and smoky paprika creates layers of flavor that dance on your taste buds. Plus, it’s super easy to prepare—even if you’re not a seasoned cook. I’ve served these prawns at dinner parties, picnics, and cozy family meals, and they’ve never failed to get rave reviews. Trust me; once you try them, you’ll want to make them again and again.

Perfect Occasions to Whip Up These Prawns

These Marinated Garlic Prawns are incredibly versatile. Serve them as an appetizer during holiday gatherings, paired with crusty bread to soak up the flavorful juices. They also shine as a light lunch alongside a crisp green salad. Hosting a summer barbecue? Throw them on the grill for a smoky twist. And let’s not forget date night—this dish screams romance without requiring hours in the kitchen. Honestly, any occasion becomes special with these prawns on the table.

Ingredients You’ll Need

• 12 fresh or thawed frozen prawns (leave heads and tails intact)
• 4 tablespoons extra virgin olive oil
• 3 cloves of garlic, thinly sliced
• 3 tablespoons pastis
• 1 teaspoon sweet paprika
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper
• Fresh parsley, finely chopped, for garnish

Substitutions and Swaps

No pastis? No problem! Substitute it with ouzo, Pernod, or even a splash of white wine for a slightly different flavor profile. If you’re out of fresh garlic, jarred minced garlic works too—but fresh is always better. For those avoiding alcohol, simply omit the pastis and add a pinch of fennel seeds instead. Swap the prawns for shrimp or even scallops if you prefer. Flexibility is key here!

Step-by-Step Preparation

Step 1: Prep Your Prawns

Start by cleaning your prawns. Peel off the shells but keep the heads and tails attached—they hold so much flavor! Rinse them under cold water and pat dry with paper towels. This step ensures they sear nicely later. Pro tip: Don’t skip drying the prawns; wet prawns won’t caramelize properly.

Step 2: Make the Marinade

In a mixing bowl, combine olive oil, pastis, sliced garlic, paprika, lemon juice, salt, and pepper. Stir everything together until well blended. Add the prawns to the marinade, tossing gently to coat each one evenly. Cover the bowl and pop it into the fridge for 30 minutes to an hour. The longer they marinate, the more intense the flavors will be.

Step 3: Cook Like a Pro

Heat a skillet or griddle over medium-high heat. Place the prawns directly onto the hot surface—no need for extra oil thanks to the marinade. Cook for about 2-3 minutes per side until golden brown and slightly caramelized. Keep an eye on them; prawns cook quickly and can become rubbery if overdone.

Step 4: Plate and Garnish

Transfer the cooked prawns to a serving platter. Drizzle the pan juices over the top for extra flavor. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately while still warm, ideally with toasted baguette slices or a side of mixed greens.

Chef’s Tip

To elevate the dish, sprinkle a tiny pinch of flaky sea salt just before serving. It enhances all the flavors and adds a touch of elegance.

Timing Breakdown

• Preparation: 10 minutes
• Marination: 30 minutes to 1 hour
• Cooking: 5-6 minutes
• Total Time: 45-50 minutes

An Interesting Tidbit About Pastis

Pastis was invented in Marseille in the early 20th century as a replacement for absinthe, which was banned at the time. Its name comes from the Occitan word “pastís,” meaning mixture. Today, it’s a staple in French apéritifs and adds a sophisticated touch to dishes like our Marinated Garlic Prawns.

Necessary Equipment

You don’t need fancy gadgets for this recipe. A good knife, cutting board, mixing bowl, tongs, and a nonstick skillet are all you need. If you have a cast-iron skillet, even better—it helps achieve that perfect caramelization.

Storage Tips

Leftover prawns can be stored in an airtight container in the fridge for up to two days. Reheat them gently in a skillet to retain their texture. Avoid microwaving, as it can make them tough. To freeze, place the uncooked marinated prawns in a freezer-safe bag and use within three months.

For best results, consume leftovers within 24 hours. The flavors intensify overnight, making them ideal for lunch the next day. Just remember to store them separately from sauces or garnishes to prevent sogginess.

If you plan to serve them cold, adjust seasoning after chilling since flavors may mellow in the fridge.

Tips and Advice

• Always buy high-quality prawns; they’re the star ingredient!
• Use fresh herbs whenever possible—they make a world of difference.
• Don’t overcrowd the pan while cooking. Cook in batches if needed to ensure proper browning.

Presentation Ideas

• Serve the prawns on a wooden board for a rustic look.
• Garnish with lemon wedges and sprigs of parsley for added visual appeal.
• Pair with colorful sides like roasted vegetables or a vibrant salad.

Healthier Alternatives

Want to tweak the recipe? Here are six variations:

1. Low-Sodium Version: Reduce salt and use low-sodium broth in place of some marinade liquids.
2. Vegan Option: Replace prawns with king oyster mushrooms for a plant-based alternative.
3. Spicy Twist: Add red chili flakes or a dash of hot sauce to the marinade.
4. Herbaceous Delight: Mix in fresh basil or cilantro for a herbal punch.
5. Grilled Style: Thread the prawns onto skewers and grill for a smoky finish.
6. Lighter Sauce: Cut back on oil and add a splash of vegetable broth for moisture.

Common Mistakes to Avoid

Mistake 1: Skipping the Drying Step

Wet prawns won’t sear properly and might steam instead of caramelizing. Always pat them dry before cooking.

Mistake 2: Overcooking the Prawns

Prawns cook fast—just 2-3 minutes per side. Overcooking makes them rubbery. Keep an eye on them and remove them promptly.

Mistake 3: Using Old Spices

Stale spices lack flavor. Check the expiration dates on your paprika and other seasonings for optimal taste.

FAQs

Can I Use Shrimp Instead of Prawns?

Absolutely! While prawns are larger and meatier, shrimp work perfectly fine. Adjust cooking time slightly since smaller shrimp cook faster.

Is Pastis Necessary?

Not at all. Though pastis adds a unique flavor, substitutes like white wine or fennel seeds work well too.

How Do I Know When Prawns Are Done?

They turn pink, opaque, and firm to the touch. Overcooked prawns become tough, so timing is crucial.

Can I Make This Recipe Ahead?

Yes! Marinate the prawns ahead of time and cook them just before serving for maximum freshness.

What Should I Serve With This Dish?

Crusty bread, rice pilaf, or a simple green salad complement the dish beautifully.

Is This Recipe Gluten-Free?

Yes, as long as you ensure no hidden gluten in your ingredients, such as certain broths or spice blends.

Can I Grill the Prawns?

Definitely! Skewer them and grill for a smoky twist. Brush with marinade while grilling for extra flavor.

What If I Don’t Have Fresh Lemon Juice?

Bottled lemon juice works in a pinch, though fresh is preferred for brightness.

How Many Servings Does This Recipe Make?

This recipe serves 2-4 people as an appetizer or light meal.

Can I Freeze the Marinated Prawns?

Yes, freeze them in a single layer before transferring to bags. Thaw overnight in the fridge before cooking.

Final Thoughts

There’s something magical about Marinated Garlic Prawns. Whether you’re hosting a dinner party or simply craving a delicious meal, this recipe delivers big flavors with minimal effort. So grab your apron, pour yourself a glass of pastis (or wine), and get cooking. Bon appétit!