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Photo of Garlic prawns by WW

Garlic prawns

Points® value
Total Time
45 min
30 min
15 min
Garlic prawns are definitely a must at any entertaining event, not to mention a casual weekend BBQ.


Raw peeled prawns

24 small, (1.3kg) large variety

Olive oil

1 tbs


2 clove(s), crushed


2 medium, (1 halved, 1 cut into thin wedges)

Fresh flat-leaf parsley

2 tbs, finely chopped


  1. Remove the heads and legs from the prawns, leaving shells and tails intact. Using a small sharp knife, cut along the underside of each prawn, all the way through the flesh, without cutting through the shell. Using the tip of the knife or a skewer, pull out the vein. Open the prawns out and press down gently to flatten.
  2. Combine the oil and the garlic in a small bowl. Using a small pastry brush, cover the fleshy part of prawns with garlic oil. Preheat a chargrill pan or large frying pan over high heat. Cook prawns, in 3 batches, turning occasionally, for 5 minutes or until prawns turn pink and opaque. Transfer to a platter. Pour any pan juices over prawns.
  3. Squeeze the juice from the halved lemon over the prawns and scatter with the parsley. Serve immediately, with extra lemon wedges, if desired.


TIP: To give these prawns a Greek twist add 1 teaspoon Greek dried oregano when combining the oil and garlic.