Go Back Email Link
+ servings
creamy garlic prawns and rice in a bowl

Creamy Garlic Prawns

Plump, juicy prawns smothered in fragrant creamy garlic sauce, served with a squeeze of lemon. Total comfort food!
Course Dinner
Cuisine Australian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 264kcal
Author Kim


  • 500 grams (1 pound) prawns/shrimp raw, peeled, tails on (Note 1)
  • 2 tablespoons Olive oil or vegetable oil
  • 3 tablespoons Minced Garlic
  • 1 ½ cups Thickened cream
  • 2 tablespoons Dijon Mustard
  • ½ cup chicken stock/broth
  • 1 tablespoon Cornflour/Cornstarch
  • ¾ cup Shallots, diced
  • 1 cup Cherry tomatoes, halved cut in half
  • 2 cups baby spinach
  • ½ teaspoon Salt and pepper
  • 2 cups Jasmine rice


  • In a large pan on medium high heat, add the oil, onion and garlic. Cook for 1 minute, until onion becomes translucent.
  • Add the prawns to the pan and cook for few minutes, until prawns start to change colour and turn pinky/orange.
  • Add shallots and spinach and stir through until spinach just begins to wilt.
  • Add the Dijon mustard to the Cream and whisk together in a jug, then add to pan, along with salt and pepper. Stir gently through until combined.
  • Add the cornflour to the chicken stock/broth and whisk together. Pour into pan and stir through. Gently fold through sliced cherry tomatoes.
  • Serve immediately with your favourite side. (Suggestions included in notes)


  1. Prawns: Make sure to use the best quality prawns you can get – even if its frozen, which I used in this recipe because they’re easy and convenient.  Frozen prawns worked great and the work is already done in terms of removing shells and heads so you don’t have to worry about discarding them.  If you are using frozen prawns, thaw completely, drain excess moisture by straining them in a colander, then roughly pat dry  before adding to pan.
  2. Cream: Full fat cream, or thickened cream is whats needed for this recipe to cream that nice full robust creamy flavour.  However, this recipe will still work if you choose a light or low fat version of cream.
  3. Chicken Stock/Broth: This adds flavour and depth to the sauce.  I like to use a low salt one so it doesn’t end up to salty.
  4. Garlic: Nothing beats fresh garlic, but minced garlic in the jar will work too!
  5. Cornflour: this is to thicken the sauce slightly.
  6. Steak Topper:  If using this recipe as a steak topper, it would be suitable for 6 to 7 people.
  7. Serving Suggestions
    • Steamed Jasmine Rice or Brown Rice
    • Your favourite Pasta: spaghetti, fettucine
    • Cous Cous: pearl cous cous, or instant cous cous
    • Mashed Sweet Potato
    Low Carb Option:  Cauliflower Rice or combination of Cauliflower and Broccoli Rice, even zucchini noodles.
    Toppings:  Fresh diced shallots, finely diced basil, dried red chilli flakes, a few fresh basil leaves, or even a sprinkling of mixed mint and coriander finely chopped


Calories: 264kcal | Carbohydrates: 23g | Protein: 24g | Fat: 9g | Saturated Fat: -1g | Fiber: 1g | Sugar: 1g