Butter Prawns

History & Origin

Butter prawns are one of the most emblematic dishes of Mexico's Pacific coastal cuisine, particularly from the states of Sinaloa, Nayarit and Sonora. Their origin traces back to fishing communities that prepared freshly caught prawns in the simplest way possible: with butter, garlic and a touch of chilli. This recipe was born in the informal seafood restaurants of Mazatlan in the mid-20th century, when fishermen returned with their daily catch and cooked it directly on the dock. Butter, introduced by Spanish colonisers, became the perfect medium to enhance the natural sweet flavour of Pacific prawns. Unlike prawns in garlic sauce (mojo de ajo), which use more garlic and less fat, butter prawns are characterised by their generous amount of butter that creates an irresistible golden sauce. They are traditionally served with white rice and warm flour tortillas. Today they are an essential classic at any Mexican seafood restaurant, from humble food carts in Guaymas to the most elegant establishments on the Nayarit Riviera.