Grilled Prawns with Garlic Mushroom Medley
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes, yet tastes like something you'd order at a fancy seafood restaurant. The prawns get beautifully charred on the grill while the mushrooms soak up all that garlicky, buttery goodness. What I love most is that mushrooms are packed with antioxidants and B vitamins, making this dish not only delicious but genuinely nourishing. The simplicity of the ingredients means you probably have most of what you need already, and there's minimal prep involved. Trust me, your dinner guests will be seriously impressed.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- 400 gramsmixed mushrooms(sliced (cremini, shiitake, oyster))
- 6garlic cloves(minced)
- 4 tablespoonsunsalted butter
- 3 tablespoonsolive oil
- 100 millilitersdry white wine
- 2 teaspoonsfresh thyme(dried or fresh)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped)
- 1lemon(cut into wedges)
- ¼ teaspoonred chili flakes(optional)
Detail level
Instructions
- 1
Pat the prawns dry with paper towels and toss with 1 tablespoon of olive oil, salt, pepper, and half the thyme. Let sit for 10 minutes while you prepare the mushrooms.
Tip: Drying the prawns helps them develop a better sear on the grill.
- 2
Heat 2 tablespoons of butter and remaining olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 4-5 minutes until golden, stirring occasionally.
Tip: Don't overcrowd the pan; cook mushrooms in batches if needed for better browning.
- 3
Add minced garlic, remaining thyme, and red chili flakes to the mushrooms. Stir constantly for 1 minute until fragrant.
- 4
Pour in the white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes to reduce slightly, then stir in remaining 2 tablespoons of butter and season with salt and pepper. Remove from heat.
Tip: The wine adds acidity that balances the richness of the butter and mushrooms.
- 5
Preheat your grill to medium-high heat (around 200°C/400°F). Oil the grill grates to prevent sticking.
Tip: If using a grill pan indoors, heat it until nearly smoking.
- 6
Grill the prawns for 2-3 minutes per side until they turn pink and opaque, handling them gently with tongs.
Tip: Don't move prawns around too much on the grill; let them develop a slight char for better flavor.
- 7
Arrange grilled prawns on a serving platter and pour the mushroom mixture over the top. Garnish generously with fresh parsley.
- 8
Serve immediately with lemon wedges on the side for squeezing over the dish.
Tip: Serve with crusty bread or over rice to soak up the delicious mushroom sauce.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.