Garlic Butter Prawn Delight: Succulent Garlic Butter Glaze:

A Sizzle That Says Home

I love the sound of food hitting a hot griddle. That sizzle is like a welcome hug. It promises something good is coming. It always makes my stomach rumble with excitement.

This recipe is my go-to for a fast, fancy-feeling dinner. It only takes about fifteen minutes from start to finish. You can have a beautiful meal ready almost as fast as you can set the table. Now, doesn’t that sound like a good plan?

A Little Story About My Grandson

My grandson Leo used to turn his nose up at zucchini. He called them squishy green boats. I didn’t argue with him. I just started cutting them into thin wedges.

I cooked them on the hot griddle until they got little brown lines. He tried one, just to be polite. His eyes got wide. He asked for more! I still laugh at that. It matters because how you cook a vegetable can change everything.

Why This Simple Combo Works

This dish uses just a few friends from your pantry. You have garlic, soy sauce, and a fresh lemon. They come together to make a magic sauce. The garlic gets sweet, the soy adds salt, and the lemon gives it a happy zing.

Fun fact: The high heat of the griddle gives the food a special flavor you can’t get from a normal pan. That’s what those pretty brown marks are all about. What’s your favorite magic ingredient that makes everything taste better?

Let’s Talk About the Shrimp

Shrimp cook very fast. This is why they are perfect for a quick meal. You just watch them turn from gray to a pretty pink color. When they are opaque, they are done!

Be careful not to walk away. Overcooked shrimp become tough and rubbery. Cooking them quickly keeps them tender and juicy. This matters because good food is about treating ingredients with care.

Your Turn in the Kitchen

Now, I want to hear from you. Did you try this Garlic Butter Prawn Delight? Was it a hit with your family? Come back and tell me all about it in the comments.

Maybe you added a different vegetable. Or you used a little less soy sauce. I love hearing your own kitchen stories. What’s one recipe that always makes you feel proud when you cook it?

Ingredients:

Ingredient	Amount	Notes
olive oil	4 tablespoons	divided
zucchinis	2 medium	cut into long thin wedges (about 3 cups)
white onion	1 small	sliced (about 2 cups)
garlic	2 cloves	minced (about 2 teaspoons)
light soy sauce	¼ cup	divided
shrimp	12 ounces	thawed, deveined and no shell (about 28 shrimp)
fresh lemon	1/2

Garlic Butter Prawn Delight: A Quick & Tasty Supper

Hello, my dear! Let’s make a quick and delicious dinner. This garlic butter prawn dish is a family favorite. My grandson asks for it every Friday. It always makes me smile.

The smell of garlic cooking is just wonderful. It fills the whole kitchen with happiness. This recipe is so simple and fast. You will have it ready in about fifteen minutes. Perfect for a busy night.

Ingredients

• Prawns
• Zucchini
• Onion
• Garlic
• Soy Sauce
• Oil
• Lemon

Instructions

Step 1: First, get your big pan nice and hot. We want it to be 400 degrees. While it heats, chop your zucchini and onion. I like to make the zucchini into long, thin strips. They cook so evenly that way.

Step 2: Now, add some oil to the hot pan. Carefully place your zucchini and onion on it. You will hear a lovely sizzle. That is the sound of flavor starting. Stir them around for about three minutes.

Step 3: Next, stir in a teaspoon of the minced garlic. Oh, the smell is just amazing! Cook it for one more minute. Then, pour in half of your soy sauce. Let it all cook until the veggies are tender. (A hard-learned tip: Don’t crowd the pan, or things will steam instead of fry!).

Step 4: Push your cooked vegetables to the side of the pan. Now, add a bit more oil. Place your prawns in the empty space. They will start to turn pink right away. I still laugh at how they curl up.

Step 5: After one minute, add the rest of your garlic and soy sauce. Squeeze that fresh lemon half over everything. Cook until the prawns are no longer see-through. Do you like your prawns with rice or pasta? Share below! Serve it all up hot from the pan.

Cook Time: 10 mins
Total Time: 15 mins
Yield: 4 servings
Category: Dinner

Let’s Mix It Up!

This recipe is like a good friend. It is wonderful just as it is. But it is also fun to play with! Here are a few ideas to make it your own. I love getting creative in the kitchen.

Spicy Kick: Add a big pinch of red pepper flakes with the garlic. It gives it a nice little warmth.

Veggie Lover: Skip the prawns and use a can of chickpeas instead. They get so tasty and golden.

Summer Garden: Toss in some halved cherry tomatoes at the very end. They pop with sweet juice.

Which one would you try first? Comment below!

My Favorite Ways to Serve It

Now, let’s talk about how to enjoy your creation. A good meal is about the whole plate. Think about textures and colors. It makes eating so much more fun.

I love to serve this over a fluffy bed of white rice. The rice soaks up that delicious garlic butter sauce. You could also use pasta or even some crusty bread. A simple green salad on the side is perfect. It adds a fresh, crisp bite.

For a drink, a chilled glass of lemonade is lovely. It cuts through the rich butter. For the grown-ups, a crisp glass of sauvignon blanc pairs beautifully. Which would you choose tonight?

Keeping Your Garlic Butter Prawns Fresh

This dish is best eaten right away. But we all have leftovers sometimes. Let them cool completely first. Then store them in a sealed container in the fridge.

They will keep for two days. I do not recommend freezing the cooked dish. The shrimp can become rubbery. The zucchini will get too soft and watery.

To reheat, use a pan on the stove over low heat. A microwave will make the shrimp tough. I learned this the hard way with my first batch.

I was in a hurry and used the microwave. The shrimp were like little erasers. Proper storage saves your food and your effort. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Is your zucchini soggy? Your pan might be too crowded. Cook it in a single layer. This lets the steam escape so it browns nicely.

Are your shrimp overcooked? They cook very fast. The moment they turn pink and opaque, they are done. I remember when I cooked them too long.

They were tiny and tough. Is the dish too salty? You might have used regular soy sauce. Always use light soy sauce for this recipe. It makes a big difference in flavor.

Getting these steps right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Quick Garlic Butter Prawn Questions

Q: Is this recipe gluten-free? A: Use tamari instead of soy sauce. It tastes just the same.

Q: Can I make any part ahead? A: Yes! Chop the zucchini and onion earlier. Keep them in your fridge.

Q: What if I don’t have shrimp? A: You can use chicken strips or firm tofu. Both are delicious with this glaze.

Q: Can I double the recipe? A: Absolutely. Just use two pans. Do not crowd one pan.

Q: Any optional add-ins? A: A sprinkle of red pepper flakes adds a nice little kick. *Fun fact: A squeeze of lemon at the end makes the garlic flavor pop!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this simple meal. It always reminds me of sunny summer evenings. Cooking for people is a way to show you care.

I would be so happy to see your creation. Share a picture of your beautiful plate. It makes this old grandma’s heart smile. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Lena Morales.