Simply Succulent Shrimp

Simply Succulent Shrimp

Michelle Rauh 0

"A succulent, red hot, delightful dish for prawn lovers. Try it as an appetizer or as a light main dish. Serve with a salad and some rice in your own romantic setting. This makes for a delectable, romantic dinner."

Ingredients 25 m {{adjustedServings}} servings 321 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

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  1. In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.
  2. In a microwave-safe bowl, combine butter and garlic; heat until completely melted.
  3. Place prawns on a platter with separate cups of garlic butter for dipping; serve.
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Reviews 9

  1. 15 Ratings

Lesley Carol

Thanks for the good recipe, simple and tasty. I substituted white wine for the chicken stock just for variety - it's delish either way. If you don't like to use wine in cooking, use apple juice sharpened by a dash of fresh lemon juice.


I made this as a fondue. I put a little over 2 cups of broth in a fondue pot with the red pepper and then we had a great time dipping the shrimp one by one into the pot to cook them and then into the garlic butter as a sauce before eating. I added some parsley to the garlic butter to give it a bit of colour. This will be my new fondue recipe - much better then beef or chicken.

Chef Mom R.D.

This is a great way to have shrimp. The hardest part is peeling the shrimp. I mix the shrimp, garlic butter,cooked frozen veggies,and San Giorgio Roasted Garlic Angel Hair pasta together and my husband loves it.