Gather your friends, pull up a chair, dig in, and mop up the to-die-for pan juices from these Gin-Gingered Prawns. This easy shrimp and pickled ginger appetizer with a splash or two of gin takes only 5 minutes to make. Here's a memorable starter your friends will love!
Use prawns or wild-caught shrimp that are available where you live and make these Gin-Gingered Prawns. It's an easy appetizer you won't easily forget!
❤️Why you'll love this recipe
It makes a quick and easy appetizer. Once you make these Gin-Gingered Prawns, this appetizer recipe is bound to become a favourite! Not only because they're succulent and almost sweet, but because this recipe makes the easiest appetizer ever!
This recipe for prawns with gin and ginger has stood the test of time. This Gin-Gingered Prawns recipe appeared in a cookbook by Diane Clement in the 1980s. It's a classic recipe that shrimp lovers never tire of. I originally posted this recipe in 2015. It has been updated with new information and photos to make it more helpful.
Prawns or shrimp are such versatile shellfish. I cook with them often to make show-stopper appetizers like Grilled Cajun Prawn Kabobs, Air Fryer Bacon-Wrapped Shrimp or Prawn and Chorizo Skewers with Lemon Dip.
These gin-gingered prawns have been a favourite for years, however. Sizzled with butter and green onions and flavoured pickled ginger and, of course, gin, these are succulent little bites swimming in a sauce that begs to be mopped up with a good crusty baguette.
You'll find a complete list of ingredients with amounts and detailed instructions in the recipe card below.
- fresh or frozen prawns or shrimp: you'll want to peel and devein these. Leaving the shells does add flavour, but it makes it very messy to eat.
- butter: adds rich flavour
- green onions: you can use chives if you like.
- pickled ginger: a must! You can buy this in a jar in the international foods section of your grocery store. Some of it is sweetened with aspartame. I've been able to avoid that by buying a small amount from the sushi-making counter in my local supermarket. It often comes without the pink food colour as well.
- gin: use your favourite artisan gin.
To make this appetizer of prawn or shrimp with pickled ginger and gin, simply melt a little butter in a skillet, add some chopped green onions, toss in the shelled prawns, some pickled ginger with a little of the pickling liquid, and a generous splash or two . . . or three . . . of gin.
Keep it casual! Gather some friends around the skillet, or serve these prawns with ginger in individual mini skillets. Offer a loaf of crusty bread for dipping.
You can use any skillet. I like to use cast iron. I make this recipe using either a 12-inch cast-iron skillet or individual mini cast-iron skillets.
👍🏼 Elaine's Tips
- While fresh prawns are always best, large wild-caught frozen shrimp will also work beautifully in this appetizer recipe. Check to make sure the shrimp you buy are wild-caught and "ocean-wise" indicating that they have been sustainably harvested. Farmed shrimp have very little flavour.
- Wondering how to buy and cook shrimp or prawns that turn out perfectly every time? Check out my Complete Guide to Cooking Shrimp and Prawns.
- Don't forget to add a little of the pickled ginger liquid from the jar! It adds a lot of extra flavour that really makes this recipe zing!
While it's highly unlikely you'll have any leftovers, be sure to refrigerate them in a closed container right away.
And if you love grilled shrimp or prawns, you'll love this recipe for 10-Minute Grilled Chimichurri Shrimp Skewers.
🗒 More seafood recipes
📖 Recipe Card
- 24 large prawns or large shrimp, peeled and deveined
- 4 tablespoon butter
- ¼ cup green onions, chopped
- 3 tablespoon pickled ginger with pickling liquid chopped
- ¼ cup gin
- 1 large baguette, gluten-free if necessary
- Remove the shells from the prawns and set aside. This task is much easier when the prawns are slightly frozen.
- Melt butter in a skillet over low heat.
- Add the chopped green onions and stir for a minute until slightly softened.
- Add the prawns. Cook for 2 minutes or until just translucent.
- Add the chopped pickled ginger, a little of the ginger juice from the jar, and the gin.
- Cook for one more minute.
- Serve immediately with a crusty baguette for dipping.