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Prawns Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This elegant prawn butter is a versatile addition to any seafood lover’s kitchen. By sautéing whole prawns with sweet caramelised onions, fragrant garlic, and fresh thyme, you extract a deep, savoury essence that far surpasses any shop-bought alternative. The result is a rich, coral-coloured spread that captures the delicate sweetness of the shellfish in every bite.

Serve this luxurious butter as a sophisticated starter alongside slices of toasted sourdough, or use it to finish a pan-seared fillet of sea bass for a restaurant-quality main course. Although this recipe uses butter as a base, it fits beautifully into a dairy-free lifestyle when prepared with a high-quality plant-based butter alternative, ensuring everyone can enjoy its intense Mediterranean flavours.

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Ingredients for Prawns Butter

  • 1 chopped onion

  • 2 garlic cloves, minced

  • 1 sprig fresh thyme

  • 1 tablespoon unsalted butter

  • 450g shell-on prawns

  • 230g butter, softened

  • kosher salt and freshly ground black pepper

How to make Prawns Butter

In a 12" skillet, caramelize onion, garlic cloves, and thyme in unsalted butter. Toss in prawns; cook slowly until golden. Transfer to a food processor and purée until smooth; with processor running, add softened butter, 1 tablespoon at a time. Force through a fine-mesh strainer. Season with kosher salt and freshly ground black pepper. For a super-fine texture, strain again.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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