By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
214 cal · 45 min
Garlic Brandy Prawns
Recipe GLPR2113af077b2794
Pan-seared prawns with a rich garlic and brandy sauce, finished with green onion. The shrimp are quickly cooked in oil until golden, then combined with a buttery brandy reduction infused with garlic and a touch of sugar. A simple, elegant dish that comes together in minutes and delivers restaurant-quality flavors at home.
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Ingredients
1 lb tail-on prawns, peeled, deveined, and patted dry
1 tsp cornstarch
1 tsp kosher salt, divided
2 Tbsp cooking oil
2 garlic cloves, minced
1 Tbsp brandy
1/2 tsp sugar
2 Tbsp butter
2 stalks green onion, cut into 2-inch pieces
Directions
Rinse the prawns thoroughly under cold water and pat them completely dry with paper towels. In a small bowl, combine the cornstarch with 1/2 tsp of the kosher salt. Toss the dried prawns in this mixture until evenly coated and let sit for 5 minutes.
Heat a wok or large skillet over high heat until it is very hot. Add the cooking oil and let it heat until it just begins to smoke, about 1-2 minutes.
Carefully add the cornstarch-coated prawns to the hot oil. Cook without stirring for 1-2 minutes, until the prawns are halfway cooked and their exterior is lightly golden. Transfer the prawns to a clean plate, keeping the oil in the wok.
Reduce the heat to medium-high. Add the minced garlic to the remaining oil in the wok and cook for 10 seconds, stirring constantly, until fragrant.
Add the brandy, the remaining 1/2 tsp salt, sugar, and butter to the wok. Stir to combine and let the sauce cook for 1 minute until slightly thickened.
Return the partially cooked prawns to the wok and add the green onion pieces. Toss gently and cook for about 2 minutes until the prawns are fully cooked through and opaque (internal temperature should reach 145°F if using a thermometer). Serve immediately.
Comments
Garlic Brandy Prawns is a solid weeknight choice for Charlotte: prawns arrive year-round at Food Lion, Publix, Walmart, and Harris Teeter, and the rest of the pantry lives everywhere. The 45-minute estimate is honest—searing prawns, building a pan sauce with garlic and brandy takes real time but no fussing. At $3.50–4.50 per serving (driven by fresh prawns, which run $9–11 per pound), it costs more than chicken but less than a restaurant. The one caveat is that brandy is not a pantry staple in every household, so budget a quick swing to Walmart or Food Lion if you need a bottle; the sauce depends on it, and substituting cheap cooking wine flattens the dish noticeably.
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