Grilled tiger prawns tossed in rich garlic butter, perfectly juicy and aromatic, served with a creamy chili-lime dipping sauce for a bold, irresistible finish
Succulent tiger prawns are pan-grilled until perfectly juicy, then tossed in rich garlic butter for a deep, savory aroma. Finished with a hint of salt and served alongside a creamy chili-lime dipping sauce, this dish delivers a perfect balance of buttery richness, gentle heat, and fresh citrus—simple, elegant, and irresistible.
Clean and peel the tiger prawns, keeping the tails if desired.
Heat a pan over medium heat and add 1 tablespoon of oil.
Pan-fry the prawns until they begin to change color.
Flip the prawns once they turn pink on one side.
Add 2 tablespoons of salted butter to the pan.
Gently shake the pan to coat the prawns evenly with the melted butter.
Add 2 tablespoons of minced garlic and cook until fragrant.
Add salt to taste and cook until the prawns are fully done.
Remove from heat and serve hot.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Do not overcook the prawns
Tiger prawns cook very quickly. Remove them from heat as soon as they turn pink and opaque to keep them juicy and tender.
Add garlic after the butter melts
Garlic burns fast. Always add it after the butter has melted and the heat is medium to avoid bitterness.
Control the heat
Cook on medium heat so the butter doesn’t burn and the prawns cook evenly while absorbing the garlic flavor.