BC's Spot Prawns - Garlic Butter Skillet Recipe

Welcome, food lovers! Get ready to experience one of Canada's most exquisite seafood treasures: BC spot prawns. These aren't your everyday shrimp; they’re renowned for their incredibly sweet, delicate flavor and tender texture, making them a true culinary delight during their fleeting May-June season. If you've ever wondered how to truly savor these beauties without overcomplicating things, you’ve come to the right place.
In this definitive guide, we’ll show you how to cook fresh BC spot prawns simply and perfectly in one skillet, ensuring you get that incredible flavor without burying their natural sweetness. You’ll master a fantastic garlic butter sauce for seafood that’s perfect for dipping or spooning, plus get quick ideas for delicious shrimp dipping sauce variations and serving suggestions. Forget complex multi-version recipes; this is your go-to method for preparing grilled jumbo prawns (skillet-seared, that is!) that will impress everyone. Let’s dive into the delicacy of Canada’s spot prawns!

Ingredients

• Spot Prawns: 1 pound (approximately 15-20 head-on prawns or 25-30 tails)
• Unsalted Butter: 3 tablespoons, divided (2 tbsp for searing, 1 tbsp for finishing)
• Olive Oil: 1 tablespoon (optional, for searing with butter)
• Fresh Garlic: 4-5 cloves, minced (about 1.5 tablespoons)
• Lemon: 1 medium, zest of half and juice of half (plus wedges for serving)
• Fresh Herbs: 2 tablespoons chopped (such as parsley, chives, or cilantro)
• Chili Element: 1/2 teaspoon red pepper flakes, 1 small fresh chili (finely sliced), or 1/2 teaspoon mild chili paste (optional, for a hint of warmth)
• Salt: 1/2 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, freshly ground, or to taste
• Optional Splash: 1/4 cup dry white wine or seafood stock (from shells)

Directions

1. Prep the Prawns: If your spot prawns are head-on, gently twist to remove their heads and set them aside (they’re great for making stock!). Briefly rinse the prawns under cold water, then pat them completely dry with paper towels. If using head-on prawns, you can use kitchen scissors to carefully slit the shell along the back from the head end to the tail, which makes them easier to peel after cooking. Deveining is optional; for spot prawns, the vein is often small and not noticeable.
2. Prep Flavors: Mince your garlic and chop your fresh herbs. Cut the lemon into wedges for serving and have your butter, olive oil, and optional wine/stock measured out and ready. Spot prawns cook quickly, so you’ll want everything close at hand!
3. Sear the Prawns: Place a large, wide skillet (cast iron or stainless steel works great) over medium-high heat. Add 2 tablespoons of butter and the olive oil (if using). Let it heat until the butter is melted, shimmering, and just starting to foam. Add the prepared spot prawns in a single layer, making sure not to overcrowd the pan. Season them lightly with salt. Cook for 1 to 2 minutes on the first side, until their shells begin to brighten in color and turn pink/orange.
4. Add Garlic & Aromatics: Flip the prawns to their second side. Immediately add the minced garlic and your chosen chili element (red pepper flakes, fresh chili, or chili paste) to the pan, tossing gently with the prawns. Let the garlic sizzle for about 30 seconds, being careful not to let it burn. If using, splash in the white wine or seafood stock, letting it bubble briefly to deglaze the pan and create a flavorful base for your sauce.
5. Finish the Sauce: As soon as the prawns are just opaque all the way through and curled into a loose "C" shape (overcooking makes them tough!), remove the skillet from the heat. Toss the prawns with the remaining 1 tablespoon of butter, the fresh lemon juice, and your chopped herbs. Taste the pan sauce and adjust seasoning with additional salt, pepper, or lemon juice to achieve a perfect balance of sweet, rich, and bright flavors.
6. Serve Immediately: Transfer your gorgeous Garlic Butter BC Spot Prawns to a warm platter, or serve them directly in the skillet for a rustic presentation. Spoon all that incredible pan sauce over and around the prawns. Serve with crusty bread for soaking up every last drop!